Mix these ingredients in a mixing bowl:

4 cups bread flour
2.5 teaspoons active dry yeast
1/4 cup sugar
3/4 teaspoons salt

In a separate bowl, mix these ingredients together:

1.3 cups milk, warmed
2 eggs, beaten
1/4 cup butter, melted

Combine the wet and dry ingredients and mix about 8 minutes, until it turns into a shiny, little-bit-sticky dough ball. Butter or oil a clean mixing bowl, place the dough inside, cover it with a tea towel or cloth and let it rise in at room temperature for 60 to 90 minutes.

Soften 1/2 cup of butter.

When the dough has risen, dust your counter with a bit of flour, and turn the dough onto the flour. Roll it out into a 3/4" thick rectangle and spread the butter on the dough.

Combine these ingredients in a clean bowl:

1.25 cups brown sugar
2 teaspoons cinnamon

Sprinkle the cinnamon and sugar mixture on the buttered dough, roll it up as tight and as evenly as you can. Now cut the roll in half, then each side in half, then each section in half, and you will have 8 pieces.

Place each piece into the buttered dish, cover it with the buns with a tea towel, preheat your oven to 350F, and let them rise for 30 another minutes.

When they have risen again, pop them into the oven and bake for 30 minutes, or until they are as golden brown as you like them. Take them out of the oven and let them cool on a wire cooling rack for 3 minutes. 

When they have cooled a bit, either flip them upside down onto another dish, or let them cool face-up, as is.

Whip or whisk these ingredients together in a clean bowl:

1/2 package cream cheese
3 tablespoons butter
1/2 teaspoon vanilla
1/2 cup icing sugar

Spread on top of your cinnamon buns, then write to me and tell me how much you enjoyed them.

Mix these ingredients together in a mixing bowl with a dough hook attachment.

3 cups white flour
2 cups whole wheat flour
1 cup durum wheat flour
2 heaping tablespoons of sea salt
1 teaspoon of yeast

Add 3 cups of water 

Mix beyond combined, about 5 minutes.

Remove the dough hook and the bowl from the mixer and cover the bowl with plastic wrap, beeswax wrap or shower cap and put it somewhere up high for 18-24 hours.

Place your Dutch oven (with the lid on) in your oven, and preheat it to 450F.

Sprinkle a lot of flour onto your counter and using a soft spatula, transfer the very soft and bubbly dough from the bowl to the floured counter. Keeping your hands floured, form the dough into an round shape as best you can.

When the oven is preheated, remove the Dutch oven from the oven, then remove the lid (keep the oven mitt on the lid to remind you that it's hot). 

Now, as quickly and gracefully as you can, scoop up the dough with your hands and place it into the Dutch oven. 

Put the lid back on and bake for 30 minutes, then remove the lid and bake for another 15 to 30 minutes (or longer, if you like your crust rich, dark and flavorful).

Cool on a wire rack for at least 30 minutes before slicing. I like to cut the loaf in half, place each exposed side down, and slice each half into thick slices.

You will never buy store-bought bread again.