Recipes
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Dutch Oven Cinnamon Rolls |
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| Category: | Dessert |
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| Source: | Sheila Mills |
| Number of Servings: | 30 cinnamon rolls |
| Ingredients: | Cinnamon Rolls: Flour for rolling out dough 2 tablespoons butter, melted 1/2_ pound (2 sticks) butter 1/4_ cup, plus 1/2_ cup brown sugar 1 cup raisins 1/2_ cup chopped walnuts 1 teaspoon ground cinnamon Whole Wheat Bread Dough: Oil for greasing rising bowl 4 packages active dry yeast 3_ cups warm water 1 cup honey 3 tablespoons oil 1 teaspoon salt 9 cups whole wheat flour |
| Preparation - Directions: | Oil a bowl for rising, and set aside. Dissolve yeast in warm water in a large bowl. Add honey and stir until dissolved. Add oil and salt and stir well. Add flour one cup at a time, mixing until you have a stiff dough. Turn dough out onto floured surface and knead until smooth and elastic, about 5 minutes. Shape dough into a ball. Place the dough in oiled bowl and cover with a damp towel or plastic wrap. Let rise for about 2 hours, until doubled in size. Divide risen dough in half. On lightly floured board, roll out each half into a 1/4-inch thick rectangle. Brush each rectangle with 1 tablespoon of the melted butter. Melt the two sticks of butter in the bottom of a 9 x 12 baking pan or two Dutch ovens. Sprinkle with 1/4 cup brown sugar (1/8 cup in each Dutch oven). In a separate bowl, combine raisins, 1/2 cup brown sugar, walnuts, and cinnamon. Sprinkle half of the mixture over each piece of dough. Roll up each like a jelly roll, starting with the long edge. Cut rolls into 1-inch slices. Place pieces sealed side down in pan or Dutch ovens. Cover and let rise until doubled in size, about 1/2 hour. Bake in Dutch ovens for about 20 minutes, or in 375-degree Fahrenheit conventional oven for 25 minutes, or until golden brown. |
