Fluffy Cinnamon Buns with Cream Cheese Glaze

Cinnamon buns are among the most popular sweet classics. Especially on cold days, they provide true soul food comfort. In the Dutch Oven, these yeast buns become wonderfully fluffy and develop a light crust – whether baked in the grill, over briquettes, or in the oven.

This recipe makes about 12 juicy cinnamon buns, which fit perfectly into a 6 or 9 quart Dutch Oven.

Ingredients

Yeast Dough

500 g flour
250 ml milk (lukewarm)
½ cube fresh yeast
70 g butter (room temperature)
60 g sugar
1 tsp cinnamon
1 tsp butter for the Dutch Oven

Filling

90 g butter (room temperature)
60 g sugar
2 tsp cinnamon
3 tbsp vanilla pudding (cooked and cooled)
3 tbsp applesauce

Cream Cheese Glaze

120 g cream cheese
20 g butter (room temperature)
120 g powdered sugar
1 tbsp lemon juice

Preparation

1. Prepare the yeast dough

Lightly warm the milk (hand-warm) and dissolve the yeast in it.

Place flour, sugar, butter, cinnamon, and the yeast milk in a large bowl and knead into a smooth dough.

Cover the dough and let it rise in a warm place for approx. 60–90 minutes until its volume has significantly increased.

2. Prepare the filling

Cream together butter, sugar, and cinnamon.
Then stir in vanilla pudding and applesauce until a spreadable mixture forms.

3. Form the cinnamon buns

Lightly flour the work surface.

Roll out the yeast dough into a rectangular shape (approx. 0.5 cm thick).

Spread the filling evenly over the dough.

Roll up the dough from the long side to make the buns nice and large.

Cut the roll into 12 equal pieces.

4. Baking in the Dutch Oven

Grease the Dutch Oven with a little butter.

Place the cinnamon buns in it with some space between them.

Preheat the grill or oven to 180 °C (indirect heat).

Bake the Dutch Oven with the lid on for approx. 35–40 minutes until the buns are golden brown.

Optional: For a stronger browning, remove the lid for the last 5 minutes.

5. Prepare the glaze

Stir cream cheese, butter, powdered sugar, and lemon juice until smooth.

Spread the glaze over the still slightly warm cinnamon buns.

Thanks to Futterattacke for this sweet inspiration!