Making Cinnamon Rolls in the LeCreuset Bread Oven I Dutch Oven Baking

Cinnamon Roll Recipe:
1 C. warm milk 90-100 ºF
2 tsp. Dry active Yeast
1 tsp. granulated sugar
3/4 stick melted butter
1 Tbsp. vanilla
4 egg yolks
3 C. All Purpose Flour, sifted
1/4 tsp. salt

Cinnamon Filling:
1 stick melted butter
1 1/2 cups brown sugar
1/2 c. granulated sugar
1-2 TBSP Cinnamon

Boiled Icing:
2 cups powdered sugar, sifted
1 Tbsp. butter
2-3 Tbsp. Heavy Cream
1 tsp. Vanilla

Instructions:
Start the yeast to bloom with the warm milk and sugar.
Once the yeast has started to bloom, add melted butter, flour, eggs, sugar, and salt. Mix in a stand mixer or by hand until the dough is smooth and elastic.
Proof in an oiled bowl, covered with a damp hand towel until doubled in size. (About an hour in a warm spot.)
Roll out dough on a floured surface and add filling.
Smooth out evenly and roll the dough tightly.
Cut into equal parts and place in a greased pan.
Bake 350ºF for 20-25 minutes or until rolls are golden brown
Cool completely before icing them.
Store in an airtight container up to 3 days.
Warm for 10-20 second in the microwave to make them soft and warm again.