Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Desserts => Topic started by: DeShawn on October 03, 2011, 02:52:34 pm
-
Ingredients:
Dough:
- 3/4 cup low-fat milk
- ½ cup sugar
- 1 ¼ teaspoons salt
- ½ cup butter
- 5 teaspoons active dry yeast
- 1/3 cup warm water (105°F to 115°F)
- 3 eggs, room temperature
- 5 ½ - 6 ½ cups all-purpose flour
Filling:
- ½ cup butter
- 1 ½ Tablespoons ground cinnamon
- 1 ½ cups brown sugar
Frosting:
- 1/3 cup butter, softened
- ¼ cup cream or evaporated milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 cups powdered sugar
Preparation:
Heat milk, sugar, salt, and butter over low heat until the butter melts and the sugar dissolves. Cool to lukewarm. (105°F to 115°F)
Dissolve yeast in warm water. Add lukewarm mixture, eggs, and 5 cups flour. Mix well. Turn out onto a floured working surface and knead, adding the remaining flour ½ cup at a time until the dough is barely no longer sticky. Knead 10 minutes more.
Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, about 1 hour, or until doubled in bulk.
Roll the dough out into a 18-inch by 24-inch rectangle. The more rectangular your dough, the more uniform your cinnamon rolls will be.
Melt ½ cup butter and brush it on the dough, leaving 1 inch on one of the short ends butter free. (This will be used to seal the roll in a little bit.)
(http://dutchovenchef.com/images/cinnamonrolls/rolledout_butter.jpg) (http://dutchovenchef.com/images/cinnamonrolls/rolledout_butter.jpg)
Mix together 1½ cups brown sugar and 1½ Tablespoons cinnamon. Spread the sugar-cinnamon mixture evenly over the butter. (In the images I applied the cinnamon first, then the brown sugar, but then realized it would be easier to mix the two and get more even coverage.)
(http://dutchovenchef.com/images/cinnamonrolls/cinnamon.jpg) (http://dutchovenchef.com/images/cinnamonrolls/cinnamon.jpg)
(http://dutchovenchef.com/images/cinnamonrolls/brownsugar.jpg) (http://dutchovenchef.com/images/cinnamonrolls/brownsugar.jpg)
Roll the dough tightly from the short side to form a 18-inch roll, pinching the seam together. (I rolled the dough right-to-left from the pictures above, then rotated it so it looked like the picture below.)
(http://dutchovenchef.com/images/cinnamonrolls/rolledup.jpg) (http://dutchovenchef.com/images/cinnamonrolls/rolledup.jpg)
Cut into twelve 1 ½-inch slices.
Place 6 rolls each in two greased 12-inch dutch ovens. (Or place 8 rolls into a 14-inch oven and 4 into a 10-inch oven)
(http://dutchovenchef.com/images/cinnamonrolls/readytorise1.jpg) (http://dutchovenchef.com/images/cinnamonrolls/readytorise1.jpg)
(http://dutchovenchef.com/images/cinnamonrolls/readytorise2.jpg) (http://dutchovenchef.com/images/cinnamonrolls/readytorise2.jpg)
Cover and let rise in a warm place 45 to 60 minutes or until doubled in size. (To accelerate this process, place a couple of coals on each dutch oven lid until the lid is nice and hot, then remove the coals.)
(http://dutchovenchef.com/images/cinnamonrolls/readytobake1.jpg) (http://dutchovenchef.com/images/cinnamonrolls/readytobake1.jpg)
(http://dutchovenchef.com/images/cinnamonrolls/readytobake2.jpg) (http://dutchovenchef.com/images/cinnamonrolls/readytobake2.jpg)
Bake with 6-8 briquettes bottom heat and 16-18 briquettes top heat for 20-25 minutes or until the tops are golden brown and the sugar-cinnamon mixture is caramelized and bubbly.
(http://dutchovenchef.com/images/cinnamonrolls/done1.jpg) (http://dutchovenchef.com/images/cinnamonrolls/done1.jpg)
(http://dutchovenchef.com/images/cinnamonrolls/done2.jpg) (http://dutchovenchef.com/images/cinnamonrolls/done2.jpg)
To make the frosting, place the butter in a bowl and beat until creamy. Add cream, vanilla, salt, and 1 cup powdered sugar. Mix until well-blended. Gradually add the remaining 3 cups powdered sugar mixing after each addition until smooth.
-
Just added pictures. I need to invent a drool guard for my keyboard! ;D