NYT bread vs. cinnamon rolls
Tassajara cinnamon roll goo
1/4 c. butter
1/2 c. brown sugar
at least 1 T cinnamon
After bread rests for 12 hours (it will be very wet), turn dough onto a well-floured surface. Flour up the top of the dough as well. The point is to add enough flour to absorb some of the extra moisture. )This will work out, since the NYT recipe calls for taking the lid off for the last 15 mintues of baking, and I didn't do that).
After dough has been floured enough to handle (but is still on the wet side), flatten it out to a rectangle shape. Add the cinnamon goo, crumbling it to apply evenly, covering the surface of the dough. Roll the dough up, like a cinnamon roll, from the short end of the rectangle to make a fairly square roll. Try to tuck the ends under to seal the goo in.
Let the bread rise for an hour. After a half hour, heat the oven and put the dutch oven in to heat. At the one hour mark, pull the dutch oven out and place the bread in, trying to tuck the seam down, or at least manhandling it so the goo is not exposed.
Bake covered for 45 minutes.
Hopefully the goo won't leak out too much and burn. I had just greased (aka: seasoned) the dutch oven, so the burning and sticking was minimalized.