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Dutch Oven Cinnamon Rolls

Dutch oven cinnamon rolls made with pizza dough bake into soft, gooey swirls with a cinnamon-sugar layer. Cook low and slow until golden, then finish with a quick powdered sugar glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

pizza dough or homemade sweet dough
  • 1 lb pizza dough or homemade sweet dough use 1 lb
unsalted butter, melted
  • 4 tbsp unsalted butter, melted divided: 2 tbsp for brushing, remainder as needed
packed brown sugar
  • 0.5 cup packed brown sugar
ground cinnamon
  • 2 tbsp ground cinnamon
powdered sugar
  • 1 cup powdered sugar
milk
  • 3 tbsp milk start with 2 tbsp; add up to 3 tbsp for drizzling consistency
vanilla extract
  • 1 tsp vanilla extract

Equipment

  • 1 Dutch oven

Method
 

Prep the Dutch oven and dough
  1. Grease the bottom and sides of the Dutch oven so the rolls release easily after baking.
  2. Roll the dough into a large rectangle on a floured surface and brush with 2 tablespoons melted butter to help the cinnamon filling adhere.
Fill, slice, and bake
  1. Combine the brown sugar and cinnamon, then sprinkle evenly over the dough for an even swirl.
  2. Roll the dough tightly into a log and slice into 8 equal pieces to keep the layers consistent.
  3. Arrange the rolls in the prepared Dutch oven, cover, and cook over low heat (or with coals) for 25–30 minutes, until golden and cooked through, watching for steady low heat.
Make the glaze and serve
  1. Whisk together the powdered sugar, milk, and vanilla, then drizzle over the warm rolls before serving so the glaze melts slightly into the tops.

Notes

Pro tip: keep the heat low and steady—if the Dutch oven runs hot, the outside can brown before the centers finish baking. Store leftovers covered in the fridge for up to 3 days and rewarm gently in the Dutch oven or microwave. Freeze baked rolls for up to 2 months; thaw overnight in the fridge and rewarm before glazing if possible. For a dairy-light option, use plant-based butter and milk in the same amounts.