Dutch Oven From Scratch Cinnamon Rolls

Instructions

Make dough:

1. Melt milk and butter in a small saucepan over low heat, then remove from heat.
2. In the bowl or stand mixer, combine 4 cups flour, the yeast, granulated sugar, and salt.
3. Mix ingredients until combined.
4. Add eggs 1 at a time, then add milk mixture. Combine with with wooden spoon then knead until dough is smooth, elastic, and no longer sticky, 10 to 12 minutes.
5. Transfer to a large greased bowl, cover with a kitchen towel, and let rest in a warm spot until doubled, 1 to 1 1/2 hours.

Make icing:

1. In a medium bowl, beat cream cheese and butter with a hand mixer until smooth.
2. Add powdered sugar and beat until creamy.
3. Mix in sour cream, and almond extract until smooth.
4. Transfer icing to a small resealable plastic bag and chill or freeze.

Make filling:

1. Combine brown sugar and cinnamon in a medium bowl.
2. When dough has nearly finished rising, melt the 1/2 cup butter in a small saucepan and let cool slightly.

Prepare rolls:

1. Punch down dough. On a lightly floured work surface, roll dough into a 12- by-18-in. rectangle.
2. With a pastry brush, spread melted butter over dough, then sprinkle filling evenly on top.
3. Roll dough lengthwise into a tight log. Cut into 1 1/2 in. rounds
4. Wrap sliced log in plastic wrap and set in a plastic container. Chill in a cooler or freeze (along with icing; thaw to continue).
5. Grease a 6-qt. (12-in.) camp dutch oven with 1 tbsp. butter.
6. Arrange cinnamon rolls sliced side up in a single layer in dutch oven. Cover with lid and let rolls rise in a warm spot until puffy and nearly doubled in size, 1 to 2 hours.
7. About 20 minutes before rolls are done rising, prep charcoals.
8. Arrange coals for baking with 8 coals under oven and 17 on lid.
9. Bake until rolls are browned and cooked through, 20 to 35 minutes.
10. Remove dutch oven from coals, uncover, and let rolls cool slightly. Spread or squeeze icing on top.