Braided Cinnamon Rolls

Butterbraid Cinnamon Rolls

Check out this super easy recipe for Butterbraid Cinnamon Rolls on the Big Green Egg.

Ingredients: Dough

1/2 cup warm milk
1 envelope active dry yeast
2 1/4 cups flour (plus more for dusting work surface)
1/4 cup sugar
1 1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
2 sticks butter at room temperature cut into tablespoons
1 egg
1 egg yolk

*You can also use already prepared pizza dough to make it super easy!

Ingredients: Filling

1/4 cup sugar
3 tablespoons brown sugar
1 tablespoon cinnamon
3 tablespoons butter at room temperature

Ingredients: Icing

2 tablespoons butter, melted
1 cup powdered sugar
1/2 teaspoon vanilla
1 1/2-3 tablespoons hot water (you add more to make thicker or thinner icing)
Butterbraid Cinnamon Rolls 2


Sprinkle the yeast over the warm milk in a warm bowl, stir, and let it sit for about five minutes until you see bubbles.

Using a stand mixer with a dough hook, combine flour, sugar, salt, cardamom, and two tablespoons of butter. Beat on low until you incorporate the butter and the dough looks like cornmeal (about three or four minutes).

Add milk mixture and mix till dough comes together. Add egg and yolk and mix until just combined, two to three minutes.

Gently knead bread on a lightly floured surface until a smooth ball is formed, about 30 seconds. Wrap in plastic and refrigerate for at least two hours OR overnight.

Roll dough into an 18 x 10-inch rectangle on a lightly floured surface, keeping the corners square.

With the short side facing you, add the rest of the butter on top of two thirds of the dough. Fold the un-buttered bottom third up over half the buttered dough. Then make a second fold to seal in the butter (like folding a letter to stuff an envelope).

Roll the dough out again to an 18 x 10-inch rectangle. Then fold the dough again as above. Wrap in plastic and refrigerate for one hour.

Repeat the rolling two more times, making sure to refrigerate for an hour between all turns. After the last turn, wrap well in plastic and refrigerate at least four hours OR overnight.

When you are ready to bake, bring the dough out to sit out at room temperature for about 15 minutes. Set EGG to 350º.

Make the filling by mixing softened butter, sugars, and cinnamon.

Roll out dough to an 18 x 10-inch rectangle. Place filling down center third of dough.

Slice dough into strips from the outer edge to filling at about 1/2 inch intervals. Do one side. Then repeat on the other side. Fold strips over filling, alternating sides to make a crosshatch pattern.

Place danish on a parchment-lined baking sheet. Bake for about 30 minutes, till puffed and browned.

Make the glaze by combining ingredients, adding hot water till desired consistency is reached. Drizzle over cooled danish. Enjoy!