These are absolutely killer Dutch Oven cinnamon rolls! If you don’t love these, you really don’t like cinnamon rolls at all. Yeah, they’re that good. Some people are intimidated by making a yeast dish like this, but they really aren’t hard to do. I’ll give you lots of pictures along the way.
By the way, I usually double this recipe and use a 16” oven – and you will see that I have done that here. But I create the dough twice in two different bowls and roll each one out separately. If you were to combine a doubled batch – that is just too unwieldy to roll out and then roll up. So the list of ingredients below is for a single batch and I just do it twice. Got it? Good. First, the ingredients.
For the dough:
- 1 Tbs yeast
- ½ Cup warm (not hot) water
- 2 eggs
- ½ Cup sugar
- 1 Cube (½ Cup) butter – softened
- 1 tsp salt
- 1½ cups scalded milk
- 6 cups flour
For the “spread” on the dough:
- 2 Cubes (1 Cup) melted butter
- 1 – 1½ Cups brown sugar
- Cinnamon to taste – probably 1 to 2 Tbs.
For the Frosting:
- 1 Cube (½ Cup) butter (melted)
- 3 Tbs milk
- 2 tsp vanilla
- 3 ½ – 4 Cups powdered sugar
First, place the yeast and ½ cup warm water in a bowl. Lightly mix them together and set aside so the yeast can activate. In a large mixing bowl, stir together the eggs, sugar, softened butter and salt. Then add the milk and stir. The butter will begin to melt.
Now add 2 cups of flower and mix to cool down the dough temperature a bit. Now add the yeast and 2 more cups of flower. Mix together. Now use the rest of the flow to add in as you knead the dough for about 3 minutes, but don’t over do it.
Cover the bowl with a kitchen towel and let the dough rise for an hour. It should look about like this when it’s done.
Dump the dough out (I like to put my dough on a pastry mat to roll it out). Sprinkle a little flower on top of the dough and rub some on your rolling pin before you begin.
Roll out the dough wider in on direction and make the dough about ¼ inch thick. With the dough rolled out, pour the butter over the dough and spread it evenly. Next sprinkle the brown sugar and the cinnamon liberally over the butter. I like mine nice and gooey.
Next, starting on one edge, roll the dough up using a dough scraper.
With the dough all rolled up, you can now begin cutting your rolls about 2 – 3 inches thick. Don’t use a knife as that will squish the dough too much. Instead, get some waxed dental floss (preferably not mint flavored!) and slide it evenly under the dough leaving about 8 inches sticking out of each side. Slowly bring the string up on each side of the roll, cross them and pull, cutting through the entire roll.
Place each roll in a in a lightly oiled oven – 16” if you doubled the recipe, 12” if you didn’t.
Bake at 350° for 45 – 50 minutes or until golden brown on top, using mostly top heat. Remove the oven from the bottom heat for the last 10 minutes. Make sure to keep all but a few coals in a ring around the out edge of the lid on top, and make place the coals in a ring just inside the edge of the oven on the bottom. Rotate the lid ¼ turn clockwise and the entire oven ¼ turn counterclockwise every 10 minutes. When the rolls are done, they should look like this.
Now melt the butter and add in all the remaining frosting ingredients. Mix well and briskly using a whisk or fork, until the frosting is the desired consistency. Spread over the warm rolls with a rubber spatula. It’s ready to eat. You’re going to love this!