{This is a collaborative post, the recipe had been provided to me for publishing}
Cinnamon rolls are an excellent
breakfast alternative to porridge or cereal - everyone loves them, and it's easier than
you might think to make them.
This cinnamon roll recipe can easily
be prepared in your Dutch oven. If you aren't familiar with a Dutch oven, don't be fooled into thinking it is a massive piece of equipment that you need. You might just know it as an enamelled cast-iron casserole dish. Dutch ovens are
fabulous for baking as well as making main courses, as they distribute the heat
evenly.
You can make this cinnamon roll
recipe at home or even on your next camping trip. You can also make these rolls in
advance and chill them overnight for baking the next day if that suits your plans better.
This recipe serves 4-6 people.
Ingredients for the dough
- 4 cups all-purpose flour
- 1 cup milk, any kind
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons instant active yeast (typically one packet)
Ingredients for the filling
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
Ingredients for the Icing
To make the dough
- First, scald the milk. Heat the milk till it is just about to boil and then let it cool.
- Once the milk has cooled, add in the sugar, salt, and yeast and mix well. Let the yeast proof - you should see foam bubbles forming on the top of the mixture.
- Once the yeast has proofed, start adding the flour gradually while mixing. Mix well till the dough begins to pull away from the edges of the bowl.
- Now put the dough onto a floured countertop or sheet and knead it for about 8 minutes, adding a bit more flour as you go to keep it from sticking.
- Get a medium-sized bowl and coat it with oil or a non-stick spray.
- Roll your dough into a ball and place it into the bowl. Then cover the bowl with a towel or with a sheet of plastic wrap and set it in a warm place. Let it rise for an hour.
To make the filling
- While you wait for the dough, make the filling for the rolls. Combine all the ingredients in a bowl and mix well.
- If you wish, heat the mixture to a low boil to caramelize the sugars but don't cook for too long. (This is optional and depends on the texture you prefer for your filling).
To make the icing
- Combine all the ingredients in a bowl. Mix well. Spoon the icing into a plastic bag to store it until you're ready to
ice the rolls.
To assemble the rolls
- Roll out the dough using a floured countertop or sheet into a rectangle approximately 12 x 18 inches.
- Spread the filling out evenly on top, leaving 1/2 inch borders at the rectangle's top and bottom.
- Now starting from the bottom, roll the dough up into a log shape. Pinch it shut lightly along the seam of the dough.
- Cut the log into thick slices, about 1 inch thick (use a cutting string and ruler for best accurate results - If using a knife, try to slice gently so as not to flatten the rolls).
- Cut out a circle of cooking paper or aluminium foil that will fit the bottom of your Dutch oven. Otherwise, spray the bottom of your Dutch oven with a non-stick spray. Another alternative is to place a round cake pan or glass pan at the bottom of your Dutch oven.
- Place the cinnamon rolls flat and cover with plastic wrap. Let them sit for another 30-60 minutes to rise a bit more (they may double in size). Alternatively, you can put them inside your refrigerator for baking the next day (take them out of the fridge 30 minutes before baking).
To bake your rolls
- Preheat your oven to 375°F. Bake your rolls for 30-35 minutes or until nice and brown.
- You can check the doneness by using a fork to pull apart the centre roll slightly. If the dough is raw and sticky, put it back in the oven for another 5-10 more minutes before checking again.
- Remove your rolls and place them on a wire rack to cool. Let them cool for 10 minutes before icing.
- To ice your rolls, cut across one corner of the icing bag and squeeze the icing out over each roll.
Enjoy your
cinnamon rolls while they're nice and warm!
