Dutch Oven Cinnamon Rolls
Dutch Oven Cinnamon Rolls

Dutch Oven Cinnamon Rolls

Baking cinnamon rolls in your krustic oven yields a super soft, evenly cooked and nicely brown batch of deliciousness. This recipe only has one rise so it takes about 3 hours from start to finish, great for brunch!

Prep: Can be made the same day. Or prepared to the rise stage then covered in cling wrap and refrigerated. Bring to room temperature then rise 1-3 hours before baking.

Baked Delights Round
PREP TIME3 Hours
COOK TIME20 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL3 Hours, 20 Minutes

INGREDIENTS:

Sourdough starter: add 75 grams of sourdough discard to the dough and reduce water by 50ml for a tangy flavor.

Ingredients:

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

Cinnamon Filling:

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

Cream Cheese Frosting:

  • 100 g cream cheese, full-fat, room temperature
  • 30 g butter, salted
  • 125 g 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 enough to stick your finger in and not be hot to the touch. Whisk to combine then add the yeast and stir. Add to the mixing bowl with the flour.
  2. Using a dough whisk, mix until everything comes together then knead a few times in the bowl.
  3. 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.
  4. Mix cinnamon filling ingredients together in a bowl, combining well.
  5. 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.
  6. Starting at the long edge, roll gently into a log. Slice in 8-12 evenly sized rolls and place on the Krustic silicon baking mat, giving each roll room to expand to twice its size and fill the 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.
  7. Preheat the oven with the krustic inside for 20 minutes at 375F. It doesn’t need to be super hot, just preheated so the rolls rise and cook evenly.
  8. Carefully remove the krustic from the oven and take off the lid. Use the end of the baking 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 10 ish minutes until the tops are golden to your liking.
  9. Remove the rolls from the Krustic and place on a cooling rack. Since the rolls are iced, it’s easier to slide them off the baking mat and onto a piece of baking paper as it makes less of a mess.
  10. 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.
  11. Cool the rolls for 30 minutes and frost while still slightly warm.

GALLERY:

NOTES:

  • Check the centre-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 starter 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.