Monday, June 17, 2013


Weber BabyQ Cinnamon Rolls and Fruit Scrolls - makes 3-4 batches

Dough - could be halved:

1 + 1/2 Tablespoons of dried yeast
1 Tablespoon salt
4 Large eggs (beaten)
1/2 cup honey
1/2 cup melted butter
2 cups lukewarm water
7 cups Bread or all purpose flour (final amount required will depend on weather and type of flour used)

Combine yeast, salt, honey, melted butter and lukewarm water together.  Add the beaten eggs and then add the flour.  You will  have a sticky dough.  Loosely cover (not airtight) and put in a warm place for at least two hours or until doubled.  Although you can use it then it is advised to thoroughly chill it to make it easier to handle.  A few hours or preferably overnight in the refrigerator.  This dough can be used over 5 days if kept refrigerated or up to 4 weeks if frozen in an airtight bag.

Filling for one batch of 8:

1 cup brown sugar
3 Tablespoons Instant Vanilla Pudding
1 Tablespoon plus 1 Teaspoon of Cinnamon 

Mix the above together.

I used 1/2 cup melted butter, brushed it on the dough and then sprinkled the dry ingredients an optional method is to mix the melted butter into the dry ingredients and use as a paste. You can keep a little of the melted butter to brush on top just before baking.

Fruit Scroll Filling:

I used half an 800gram Jar of Fruit mince mixed with 2 Tablespoons of Instant Vanilla Pudding Mix and sprinkled with l teaspoon of Cinnamon.

Roll up as per the video using either 1/3 or 1/4 of the dough- as a rule of thumb measurement I find that the rolling pin is a good measure - one and half times its length by its length approximately seems about right.

Bake at 350F/180C or as close as you can get the BabyQ to (I kept it on the lowest possible temperature) which went a bit higher than this so check early to see how the bottoms are. I would check at 15 minutes and then give another 3-5 if they are not getting too brown on the bottom.

1 comment:

  1. These look delicious, great to see you posting recipes again.