GIANT CINNAMON ROLL with BOURBON CREAM CHEESE FROSTING

Makes about 6 servings

Nonstick spray

DOUGH

¼ cup (60 ml) warm water (105°F [41°C])

1 (0.25-oz [7-g]) package active dry yeast

½ cup (100 g) plus 1 tsp granulated sugar, divided

½ cup (120 ml) warmed milk (105°F [41°C])

2 large eggs

1 tsp salt

6 tbsp (84 g/¾ stick) unsalted butter, melted

4 to 4¼ cups (500 to 530 g) all-purpose flour, plus more for dusting

FILLING

½ cup (112 g/1 stick) unsalted butter, at room temperature

¾ cup (169 g) packed dark brown sugar

2 tbsp (14 g) ground cinnamon

FROSTING

4 oz (115 g) cream cheese, at room temperature

¼ cup (55 g/½ stick) unsalted butter, at room temperature

2 cups (240 g) confectioners’ sugar

1 tsp pure vanilla extract

1 tbsp (15 ml) bourbon

1 tbsp (15 ml) milk

Spray a large bowl with nonstick spray, then set aside.

Prepare the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the water, yeast and 1 teaspoon of granulated sugar. Let the mixture sit until foamy, 2 to 3 minutes. Add the milk, eggs, remaining ½ cup (100 g) of granulated sugar, salt, butter and 4 cups (500 g) of the flour to the bowl. Mix on low speed until a dough forms, 1 to 2 minutes.

Switch the mixer to the dough hook attachment and knead the dough until it is smooth and elastic, 4 to 5 minutes. Adjust the stickiness of the dough by adding more flour, 1 tablespoon (8 g) at a time, until the dough is easy to handle and not overly sticky.

Form the dough into a ball and place it in the prepared bowl. Spray the top of the dough with nonstick spray and cover it with plastic wrap. Let the dough rise in a warm place until it is doubled in size, about 1½ hours.

While the dough is rising, prepare the filling: In a small bowl, stir together the butter, brown sugar and cinnamon. Set aside.

Prepare the frosting: In the bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until creamy, 3 to 4 minutes. Reduce the speed to low and gradually add the confectioners’ sugar, beating until fluffy. Stir in the vanilla, bourbon and milk until just combined, then set aside.

Spray a 10-inch (25-cm) cast-iron skillet with nonstick spray, then set aside.

On a lightly floured surface, roll out the dough to a 12 x 18–inch (30 x 45–cm) rectangle. Spread the filling to cover the dough. Using a pastry wheel or a pizza cutter, cut the dough into six 2-inch (5-cm)-wide strips. Tightly roll one strip of dough into a spiral, then place it in the center of the prepared skillet. Wrap the remaining strips of dough around the spiral in the skillet.

Cover the pan with plastic wrap and let the dough rise in a warm place until the dough puffs up to reach the top of the skillet, about 45 minutes.

Set up the EGG for 350°F (180°C), indirect without a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Once the EGG comes up to temperature, uncover the pan and place it on the cooking grate. Close the lid and bake until the cinnamon roll is golden brown and a wooden toothpick inserted in the center comes out clean, about 45 minutes. Remove the cinnamon roll from the grill and allow it to cool for 5 minutes. Spread the frosting on the warm cinnamon roll to serve.