Cinnamon Rolls

12-inch Dutch Oven
24 charcoal briquets-divided
2 teaspoons dry yeast
2 tablespoons warm water
2 cups milk
4 tablespoons butter
1 egg
3/4 cup sugar
3/4 teaspoon salt
5-6 cups flour
1/4 cup butter, softened
1 teaspoon cinnamon
3 tablespoons sugar
1/4 cup chopped nuts

Mix yeast, water, and a pinch of sugar and set aside.

Bring milk and butter to a boil and cool to lukewarm. Add yeast mixture, egg, ¾ cup sugar, and salt. Add flour to make a soft dough (approximately 6 cups). Let rise.

Roll dough into a rectangle about ½-inch thick. Spread with butter, sprinkle with cinnamon, sugar, and chopped nuts. Roll up from longest side and cut into rolls about 1 ½-inches thick. Arrange in Dutch oven, then press with the heel of your hand to flatten a little so they will all rise at the same rate. Bake in a 12-inch Dutch oven 20-25 minutes or until golden brown with 14-16 briquets on top and 8 on the bottom.
4 tablespoons butter
1 1/4 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring milk

Mix ingredients with enough milk to form the desired consistency. Spread on rolls when cooled slightly.

Note: These may be placed in a 9- x 13-inch pan and baked in a conventional oven at 350 for the same amount of time.

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