Fluffy, moist, and wonderfully aromatic
Whether as a sweet treat after a BBQ, for breakfast at the campsite, or as an afternoon snack – cinnamon rolls are always a good idea. In a Dutch Oven, they become especially airy, develop a delicate crust, and remain wonderfully soft inside.
The combination of cinnamon, sugar, and fine orange marmalade provides a fruity-spicy note. And with the lemon glaze, they become a real highlight.
Ingredients
For the yeast dough:
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400 g all-purpose flour (Type 550)
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100 g pastry flour (Type 405)
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60 g sugar
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2 eggs (size M)
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150 ml milk
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21 g fresh yeast
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60 g soft butter
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1 pinch of salt
For the filling:
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120 g soft butter
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40 g orange marmalade
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80 g sugar
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3 tsp cinnamon
For the glaze:
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200 g powdered sugar
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1 tsp lemon juice
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1–2 tbsp water (as needed)
Preparation
1️. Prepare the dough
Gently warm the milk (lukewarm, not hot!). Dissolve the yeast with the sugar in the milk and let it sit for about 5 minutes.
Place flour, salt, eggs, and soft butter in a bowl. Add the yeast milk and knead everything for 8–10 minutes until a smooth, elastic dough forms (by hand or stand mixer).
Cover the dough and let it rise in a warm place for approx. 60 minutes until its volume has significantly increased.
2️. Prepare the filling
Mix butter, sugar, cinnamon, and orange marmalade until a spreadable mixture is formed.
3️. Form the rolls
Lightly flour your work surface and roll out the dough into a rectangle (approx. 0.5 cm thick).
Spread the filling evenly over it.
Roll up tightly from the long side and cut into slices approx. 3–4 cm thick.
4️. Place in the Dutch Oven
Line the Dutch Oven with baking paper.
Place the rolls inside with some space between them (they will rise further).
Let them rest, covered, for another 30 minutes.
5️. Bake
In the oven:
Bake at 180 °C (350 °F) top/bottom heat for approx. 30–35 minutes.
In the Dutch Oven with briquettes:
Use approx. 8–10 briquettes on the bottom and 14–16 briquettes on top.
Baking time approx. 30–35 minutes (regularly check the heat).
The rolls are ready when they are golden brown.
6️. Glaze
Mix powdered sugar with lemon juice. Add water drop by drop until a thick glaze is formed.
Coat the still slightly warm cinnamon rolls with it.
💡 Tips
- Instead of orange marmalade, apricot marmalade or Nutella also works well.
- For extra crunch: add chopped nuts to the filling.
- Reheat briefly the next day – they taste almost even better.
Many thanks to fischen_is_allerweil_scho_so for the inspiration and photos!
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