Dutch Oven Cinnamon Rolls

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Executive Chef
Jun 3, 2004
Dutch Oven Cinnamon Rolls


1 envelope yeast
2 tablespoons warm water
Pinch of sugar
1 beaten egg
3/4 cup sugar
3/4 teaspoon salt
6-8 cups flour
2 cups buttermilk
2 teaspoons cinnamon
1/2 cup sugar
nuts or raisins


Mix yeast, water and pinch of sugar in a small bowl,
set aside for a few minutes. In a large bowl, combine
buttermilk, egg, sugar, salt and yeast mixture. Add
enough flour to make a soft dough. Cover with a damp
towel, and let rise in a warm, draft-free place for
about an hour.

Roll dough out on a floured surface until it is
rectangular in shape and about 1/4" thick. Spread
entire surface with butter, sprinkle with sugar and
cinnamon, and roll it up jelly roll fashion from the
long side. Cut 1" thick sections using new dental
floss. Place the rolls in a 12" Dutch oven, cover with
lid, and let rise for about 30 minutes.

Bake for 50 minutes with 14 charcoal briquettes on the
top and 6 on the bottom. Remove rolls and spread

4 tablespoons butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon almond flavoring

Mix all ingredients, adding only enough milk to give
it the consistency of regular cake frosting. Spread on
cinnamon rolls.

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