What do a cinnamon bun and a dutch oven have in common? Well, let me tell you! It’s a juicy, steaming bunn with a special crust that you will get nowhere else.
Unless you have lived under a stone the past few years you probably have noticed the growing popularity of no-knead breads. And we got a few of those on this blog too. But one of the revolutions of this kind of bread is the way it is baked. This bread is normally baked in a steaming hot closed dutch oven. The reason for this is the special environment that the oven creates. By baking the dough in a closed hot environment like this, you get a special kind of crust and crumb on your bread. The moisture of the dough itself is used to create an environment that is ideal for baking.
And this baking technique is what inspired this giant cinnamon bun baked in a dutch oven. After baking hundreds of these fantastic breads for breakfast, family lunches, and even dinners, we sat down and tried to come up with ideas for what else this amazing recipe could be used for. And, of course, what do we love even more than fresh bread? Cinamon buns of course!
Secrets to level up the cinnamon bun
Now we have baked a ton of these as well and we got to learn a couple of tricks to this trade also. And the first rule here is to use real cardamom. Buy the green pods and take the time to clean them out, and bash it in a mortar. If you do the same with the cinnamon you will get an even better result!
the first rule here is to use real cardamom
Then there is the second secret, and that is to use a bit of grated marzipan in the t cinnamon bun! Yep, marzipan is basically made of sugar and almonds, and that is a perfect mix for this recipe. Even if you are not a fan of marzipan, I promise you, try it! It will take this giant cinnamon bun in a dutch oven to the next level.
use a bit of grated marzipan in the swirl
Overnight sweet dough
Now as for the dough we used our overnight sweet dough recipe as a starting point. You can, of course, make this without the overnight aspect, it just simplifies the process and makes the gluten work for you.
Giant dutch oven cinnamon bun
- Mixing bowl
- Kitchen scale
- Kitchen brush
- standing mixer
- Grating iron
- Dutch oven with a lid (must be oven proof)
- 1 dough Overnight sweet dough
- 50 gr Butter (Melted)
- 4 tbsp Cinamon
- 100 gr Marzipan (Frozen)
- 50 gr Caster sugar
- Sett the oven to max temperature (ours is 250 degrees C) with your dutch oven and lid inside.
- Start the night before you want to make the cake and follow the recipe for the overnight sweet dough. But add 20 gr of peeled crushed green cardamom to the dry ingredients.
- Take the doug out of the fridge and roll out the dough to a rectangle of about 25 mm hight and 1cm thick. The length of the dough will be about 130 cm.
- Melt the 50 gr of butter and brush the surface of the dough rectangle with butter.
- Mix the cinnamon and sugar together and sprinkle on top of the butter.
- Grate the marzipan over the sugar and cinnamon.
- Roll up the dough from the short side this will make a huge roll.
- Add a sheet of bake-proof paper to a bowl or proofing basket and place the dough on top of it with one of the spiral sides facing up.
- Cover the dough with a tea towel and leave to proof for on hour or until it passes the proof test.
- When the dough is finished proofing take the dutch oven out of the oven and lift the dough into it by lifting in the baking paper.
- Place the lid back on the dutch oven and place the whole thing back into the oven.
- Leave the cinnamon roll to bake for 30 minutes.
- After 30 minutes remove the lid and turn down the temperature to 210 degrees C. Let the cinnamon roll bake until it reaches a core temperature of 96 degrees C. This usually takes about 30 minutes.
- Take the cinnamon roll out of the dutch oven and leave to cool on a cooling rack until completely cool. Voila! your done!
Now this recipe was our first try and we will definitely try to make more. We actually posted a short video of this on our insta, check it out to see how we rolled out the dough before we swirled it up. As for the recipe, this was the first attempt and since the result was so tastefull we just had to post it. But we will definitely come back and update it as it evolving!
If you tried this recipe and managed to get an even better-looking result, please let us know by tagging us on insta with #goodcookingblog. We would love to see your work and hear your experience!