Dutch Oven Cinnamon Rolls
Dutch Oven Cinnamon Rolls

Dutch Oven Cinnamon Rolls

Baking cinnamon rolls in your Krustic Dutch Oven yields a super soft, evenly cooked, beautifully browned batch of deliciousness. This recipe has just one rise, so it takes about 3 hours from start to finish, great for brunch!

Prep: Make the same day, or prep through shaping, then cover in plastic wrap and refrigerate. Bring to room temperature, then let rise 1-3 hours before baking.

Baked delights Round
PREP TIME3 Hours
COOK TIME20 Minutes
SERVES8-12 Cinnamon Rolls
TOTAL TIME3 Hours, 20 Minutes

INGREDIENTS:

Sourdough option: add 75g of sourdough discard to the dough and reduce milk by 50mL for a tangier flavor.

Ingredients:

  • 350g strong bread flour
  • 50g granulated white sugar
  • ½ teaspoon salt
  • 2 ½ teaspoons active yeast
  • 180 mL whole milk
  • 50g butter, salted

Cinnamon Filling:

  • 50g brown sugar
  • 50g butter, salted
  • 1 tablespoon cinnamon

Cream Cheese Frosting:

  • 100g cream cheese, full-fat, room temperature
  • 30g butter, softened
  • 125g icing/confectioner’s sugar, sifted

METHOD:

  1. To make the dough, combine the flour, sugar and salt in a large mixing bowl. Place the milk and butter in a microwave-safe bowl and warm until the butter has just melted. It should be warm (not hot) to the touch.
  2. Whisk to combine, then add the yeast or active starter and stir. Add to the mixing bowl with the flour. If using sourdough discard, add in now.
  3. Using a dough whisk, mix until everything comes together, then knead a few times in the bowl.
  4. Tip onto a lightly floured bench and knead by hand 3-4 minutes, the dough should be soft and not sticky. Leave to sit for 30 minutes.
  5. Mix cinnamon filling ingredients together in a bowl, combining well.
  6. Roll the dough out to a rectangle approx. 5 mm thick. Using an offset spatula/palette knife or rubber spatula, spread the cinnamon butter in a thin layer over the whole rectangle.
  7. Starting at the long edge, roll gently into a log. Slice into 8-12 evenly sized rolls and place on the Silicon Transfer Mat, giving each roll room to expand to twice its size and fill the Dutch oven pan. Cover the rolls with a tea towel and rise in a warm place for an hour and a half until doubled in size and nice and puffy.
  8. Preheat the oven with your Krustic Dutch oven inside for 20 minutes at 375°F. It doesn’t need to be super hot, just preheated so the rolls rise and cook evenly.
  9. Carefully remove the Dutch oven from the oven and take off the lid. Use the end of the mat to lift the rolls inside, tucking the ends of the mat up inside before replacing the lid. Bake for 12 minutes. Remove the lid and bake a further about 10 minutes until the tops are golden to your liking.
  10. Remove the rolls from the Dutch oven and place on a cooling rack. Since the rolls are frosted, it’s easier to slide them off the mat and onto a piece of baking paper as it makes less of a mess.
  11. Make the frosting: place all ingredients in the bowl of a stand mixer. Beginning at a slow speed and speeding up when the sugar incorporates, combine until light and fluffy.
  12. Cool the rolls for 30 minutes and frost while still slightly warm.
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GALLERY:

NOTES:

  • Check the center-most rolls are cooked all the way through before cooling. 
  • Bread flour can be substituted with all-purpose flour for this recipe if that’s what you have available. 
  • The thick frosting is added while the rolls are slightly warm so that it melts and sets evenly. If you prefer a thinner icing to drizzle over add a teaspoon of hot water and drizzle over once cooled.
  • This can be prepped ahead of time and baked when needed. Make up to 2 days in advance, bring to room temperature before baking as normal. 
  • This recipe uses either sourdough discard or commercial yeast. Use yeast for a quick bake if you want to make same day, or use starter for a longer ferment and a slightly sour taste.
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