Description

These Dutch oven cinnamon rolls are soft, gooey, and perfect for cozy mornings or brunch. The Dutch oven method creates tender rolls with caramelized edges and melty cinnamon swirls.

Ingredients

Scale

3 ½ cups all-purpose flour (about 440g)
2 ¼ teaspoons active dry yeast (one packet)
¼ cup granulated sugar (50g)
1 teaspoon salt
1 cup warm whole milk (240ml, around 110°F/43°C)
4 tablespoons unsalted butter (57g), melted and slightly cooled
1 large egg, room temperature
½ cup brown sugar (100g), packed
2 tablespoons cinnamon
4 tablespoons unsalted butter (57g), softened
Pinch of salt
1 cup powdered sugar (120g) (optional for glaze)
2–3 tablespoons milk or cream (30-45ml) (optional for glaze)
½ teaspoon vanilla extract (optional for glaze)

Instructions

Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with sugar and yeast. Stir gently, then let sit for 5-10 minutes until foamy.
Mix the dough: In a large bowl, whisk together flour and salt. Add the melted butter, egg, and the yeast mixture. Stir with a wooden spoon until the dough comes together.
Knead the dough: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add a little more flour if sticky, but keep dough soft.
First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
Prepare the filling: Mix softened butter with brown sugar, cinnamon, and a pinch of salt until smooth and spreadable.
Roll out the dough: Punch down the dough gently and roll it out on a floured surface into a roughly 16×12 inch (40×30 cm) rectangle.
Spread the filling evenly over the dough, leaving a small border around the edges.
Roll and cut: Roll the dough tightly from the long edge into a log. Cut into 12 equal rolls, about 1 ½ inches (4 cm) each.
Arrange rolls cut-side up inside a lightly greased Dutch oven, close together but not squished. Cover with the lid and let rise again for 30-45 minutes until puffed.
Bake: Preheat oven to 350°F (175°C). Bake covered for 20 minutes, then remove lid and bake for another 10-15 minutes until golden brown and fragrant.
Glaze: While still warm, drizzle the optional glaze (powdered sugar, milk or cream, vanilla extract) over the rolls.

Notes

If dough is too sticky when rolling, chill for 10 minutes to make handling easier. Use a well-seasoned Dutch oven to prevent sticking. For gluten-free or vegan versions, substitute ingredients as recommended. The second rise after shaping is critical for soft, fluffy rolls. Freeze shaped rolls before baking for later use.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll
Calories: 280320
Sugar: 18
Sodium: 250
Fat: 9
Saturated Fat: 5
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: cinnamon rolls, Dutch oven, cinnamon swirl, gooey cinnamon rolls, easy cinnamon rolls, breakfast rolls, brunch recipe, cozy baking