Fluffy Yeast Rolls with Cinnamon and Vanilla
Freshly baked cinnamon rolls from the Dutch oven are a true comfort pastry. The soft yeast dough, the aromatic cinnamon-sugar filling, and the warm vanilla-cream glaze make these rolls especially moist.
This recipe yields about 12 cinnamon rolls. A smaller Dutch oven pan fits about six to seven rolls – the remaining dough can either be baked later or easily frozen.
Ingredients (for approx. 12 cinnamon rolls)
Yeast dough
300 ml milk
35 g fresh yeast
1 tsp salt
1 tbsp sugar
1 sachet vanilla sugar
75 g butter (soft)
480 g flour
Filling
50 g butter (melted)
80 g sugar
1–2 tsp cinnamon
Vanilla-cream glaze
300 ml cream
100 g sugar
2 sachets vanilla sugar
Preparation
1. Prepare the yeast dough
Warm the milk slightly (lukewarm, not hot).
Dissolve yeast, sugar, and vanilla sugar in it.
Place flour, salt, and soft butter in a bowl.
Add the yeast milk and knead everything into a smooth, pliable dough.
Cover the dough and let it rise in a warm place for about 60 minutes, until it has significantly expanded.
2. Prepare the filling
Melt the butter.
Mix sugar and cinnamon in a small bowl.
3. Shape the cinnamon rolls
On a floured surface, roll out the yeast dough into a rectangular sheet (approx. 5 mm thick).
Brush with the melted butter and sprinkle evenly with the cinnamon-sugar mixture.
Roll up the dough tightly from the long side and cut into slices approximately 3–4 cm wide.
4. Let the rolls rise
Place the rolls in a Dutch oven pan or baking dish lined with baking paper.
Leave some space between the rolls.
Let them rise again for approx. 30 minutes.
5. Bake
Preheat the grill, oven, or Dutch oven to 180 °C top/bottom heat.
Bake the cinnamon rolls for about 20–25 minutes, until golden brown.
6. Prepare the glaze
While the rolls are baking, warm the cream, sugar, and vanilla sugar in a small pot and stir well until the sugar has dissolved.
Pour the warm glaze directly over the freshly baked cinnamon rolls.
This keeps them especially moist.
Serve
It's best to enjoy the cinnamon rolls lukewarm.
They are perfect with coffee, for breakfast, or as a sweet snack by the campfire.
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