Cinnamon Rolls: Farmhouse Style

Filling: 

150g Brown Sugar 

150g Room-temperature unsalted butter 

2 tsp Cinnamon powder 

Topping:

150g Icing Sugar 

3 tbsp Water  

Equipment

Large mixing bowl

Bread Whisk

Spatula or Bowl Scraper

Proofing Cover / Cling film 

Dutch Oven

Method

Mixing the dough: 

1. Add your Starter and Milk to a mixing bowl and use your bread whisk to whisk together. 

2. Add the eggs to the liquid and mix again until the eggs are beaten in. 

3. Add in your Strong Bread Flour, Sugar and Cinnamon and mix with your bread whisk until you have a shaggy dough. Then switch to using your hands to bring the dough to a point where the dough sticks to itself more than your hands. 

4. Cover with a proofing cover / cling film to rest for 30 minutes. 

5. Add the Softened Butter and Salt and mix by hand until the butter is combined with no lumps, and the dough feels springy. Form a ball, cover with a proofing cover / cling flim and leave in the bowl to rise for 3-4 hours until it is doubled in size. 

Adding the filling and cold proofing: 

6. Remove the dough from the bowl and stretch it into a rectangle shape on a lightly floured surface. Try to keep the dough evenly spread. 

7. Mix the Filling ingredients to form a paste, then spread it evenly over the dough. 

8. Roll the dough up tightly to form a long log; this is what creates the swirl. 

9. Cut your log into 9-10 even slices. 

10. Grease the bottom and sides of your Dutch oven and place all the slices, swirl-up, in the Dutch oven. 

11. Place in the fridge overnight or for a minimum of 8 hours to cold proof. 

Baking and glazing: 

12. Preheat your oven to 200℃ / 200℃ Fan and remove your dutch oven from the fridge to become closer to room temperature. 

13. Once your oven comes to temperature, bake your cinnamon rolls in the Dutch oven with the lid on for 20 minutes. 

14. Remove the lid and bake for a further 20 minutes until golden brown.

15. Remove from the oven and leave to cool inside the Dutch oven for around 15 minutes before you glaze them. 

16. Mix your icing sugar and water together in a small bowl, and glaze the rolls with the mixture when they are still warm.