Ingredients
Equipment
Method
Make the dough
- In a large bowl, combine all-purpose flour, instant yeast, granulated sugar, and salt. Add warm milk, melted unsalted butter, and large egg, then mix until a soft dough forms (no need to knead yet).
- Knead the dough for 5–7 minutes, until smooth and elastic. Cover and let rise in a bowl for 1 hour, until doubled.
Fill and cut the rolls
- Roll the dough into a large rectangle. Spread softened unsalted butter over the surface, then sprinkle brown sugar and cinnamon evenly.
- Roll the dough tightly into a log. Slice into 12 even rolls.
Second rise and bake
- Arrange the rolls in a greased Dutch oven, cover, and let rise for 30 minutes. They should look puffy and slightly expanded.
- Bake over coals or in a preheated 350°F oven for 25–30 minutes, until golden and cooked through. Look for browned tops and set centers.
Glaze and serve
- Whisk powdered sugar with milk until smooth and pourable. Drizzle the glaze over the warm rolls before serving.
Notes
Pro tip: keep the dough warm during rising for consistent lift—if your kitchen is cool, place the covered bowl near a barely warm oven or camping stove (not hot). Refrigerate leftover rolls airtight for up to 3 days and rewarm gently; freeze up to 2 months (glaze after reheating for best texture). Dietary swap: use plant-based butter and a dairy-free milk to make a dairy-free version without changing the method.