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Cinnamon rolls from the pot with frosting
The cream cheese frosting adds the finishing touch to the cinnamon buns
- Reading time $999 minutes
Gesamtzeit
2 hrs 50 min.
Zubereitungszeit
40 min.
Schwierigkeit
Medium
| 1 packet | vanilla pudding powder |
| 50 ml | water |
| 250 ml | milk |
| 2 tbsp | sugar |
| 60 g | butter |
| 1 packet | dry yeast |
| 1 | egg |
| pinch | salt |
| 400 g | flour |
| 80 g | melted butter |
| 120 g | brown sugar |
| 2 tsp | cinnamon |
| 100 g | icing sugar |
| 100 g | cream cheese |
| 50 g | butter |
| 1 packet | vanilla sugar |
All Dutch Oven for Outdoor & at home
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In addition to classic dishes such as layered meat or chilli con carne, you can also use the DO for baking. How about cinnamon rolls from the Dutch oven? This delicious pastry always tastes great - no matter what time of day! You simply can't get enough of these sweet, fluffy cinnamon rolls. The cream cheese frosting makes the cinnamon rolls a real treat.
A tip in advance: it's best to prepare the dough at home - it will rise perfectly at room temperature and you can use a food processor to knead it.
Preparation with briquettes Prepare about 18-21 briquettes. Depending on the size, you should place 4-5 briquettes under the Dutch Oven and around 14-16 on the lid when baking.
Preparation
1
Mix the custard powder with the cold water and bring the milk to the boil. Then stir the pudding powder and water into the milk and allow everything to simmer briefly - stirring constantly. Once the pudding has thickened, remove it from the heat.
2
Now stir in the butter, sugar and egg until everything is evenly mixed. Once the mixture has cooled slightly, stir in the dry yeast.
3
Using the dough hook, mix the custard cream with the flour and salt. The dough should still be a little sticky. Leave it to rise in a warm place for about an hour. In the meantime, take the butter out of the fridge. This makes it easier to spread.
4
Roll out the dough on a floured work surface and spread with butter, cinnamon and sugar. Then roll up the dough tightly and cut off pieces about 4 cm in size - this will give you about 12 cinnamon buns.
5
Now place baking paper in the Dutch oven and place the cinnamon rolls next to each other in the pot. With the lid closed - not yet with briquettes, of course - leave the cinnamon rolls to rise for another half an hour.
6
After this rising time, the cinnamon buns must bake for around 35-40 minutes surrounded by glowing briquettes. However, it is better to check once before the end of the time - before they get too dark.
7
In the meantime, prepare the frosting. To do this, mix all the ingredients together with a whisk to form a cream.
8
Then brush the warm Cinnamon Rolls from the Dutch oven with the frosting.
Optional: Pecans or walnuts go perfectly with the Cinnamon Rolls from the Dutch Oven. You can simply add them when you brush the dough with cinnamon-sugar and butter. The nuts give the cinnamon rolls a delicious crunch!
