Everyday Dutch Oven: Cinnamon Rolls with Cream Cheese Glaze

     Ever since I first watched a baker at a Cinnabon store rolling and cutting dough I have Walter Mitty'd myself turning out big, buttery Cinnamon Rolls dripping with gooey frosting. I must confess these Cinnamon Rolls with Cream Cheese Glaze from a March 2008 issue of Bon Appetit were the first ones I have ever attempted to make from scratch. I don't know why it took me so long to try making them, I always thought it was an all day project plus yeast doughs have always mystified me. This streamlined recipe makes it somewhat easier because you add the dough ingredients in one fell swoop. I needed to add a couple of extra tablespoons of flour as the dough was quite wet. It took the full two hours for the first rise but once I punched down the dough it was soft and easy to roll. Cross a piece of dental floss over your rolled dough and pull it tightly to make a nice even cut, fourteen rolls fit perfectly in my 12 inch dutch oven. Set your oven out in the hot sun for 15 minutes or so before baking to help them rise. Bake them with 10 coals in a ring around the bottom and 24 on the lid, they were golden brown in 20 minutes. Let them sit in your oven for ten minutes before removing and glaze while still warm. The frosting oughta be illegal, it is sinfully good. They may take a little more time but they are not that difficult, once you start making these delectable rolls, you too will soon become addicted.

Cinnamon Rolls with Cream Cheese Glaze
Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Filling:
3/4 cup (packed) golden brown sugar
2-3 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature or softened
Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature or softened
1/2 teaspoon vanilla extract

     For dough:
     Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
     Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
     For filling:
     Mix brown sugar and cinnamon in medium bowl.
     Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 14 equal slices.
     Lightly oil or spray a 12 inch dutch oven. Arrange rolls, cut side up in dutch oven (there will be almost no space between rolls). Cover with plastic wrap and dutch oven lid. Let dough rise in warm draft-free area until almost doubled in volume, 40-45 minutes.
     Bake for 20 minutes at 375 degrees or until tops are golden. Remove from dutch oven and let cool for 10 minutes.
     For glaze:
     Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.