Recipe: Dutch Oven Cinnamon Rolls
Part of the fun of camp cooking is overwhelming your friends' taste buds with mind-blowing and exceptionally good food and hearing them go, "Oh. Mmmmph. Uggggggh. Ohhhhhh." Warm, steamy baked goods or just about anything brewed in a dutch oven are sure-fire winners. So why not do both at the same time? The week before we met up with friends and their kids for a weekend in the mountains, my wife caught an episode of Food Rush, the cooking show by Ryan Scott. He hooked up with Sunset Magazine and made a batch of cinnamon rolls in a dutch oven. Then they bathed the rolls in a glaze of powdered sugar and honey and we knew what would happen next. My wife had to try it out on our friends.
We crawled out of the tent a little earlier than everyone else and went to work on the cinnamon rolls. Admittedly, there wasn't much to it because most of the effort takes place at home where you make the dough, add the filling, roll it up and stash it in the freezer. At camp, all you have to do is be sure the dough-log has thawed out, and then slice it into sections about 2" to 3" thick. Lay them in the dutch oven and bake for 30 to 45 minutes. The glaze is a simple mix of powdered sugar, honey and water that you'll add after they cook.
You can get the full recipe at the show's website (link is below), and I recommend you do. In the mean time, a few tips for making your own dutch oven cinnamon rolls:
- Rather than banking on good coals from the previous evening's campfire, ensure you'll definitely have coals in the morning by bringing a bag of charcoal and getting them going first thing in the morning
- Line your dutch oven with foil to contain the sugary mess
- Too much heat will kill the rolls, you want them to be soft. So go easy on the number of coals you use
Go get this recipe. There's also a video of the process, sadly I can't embed it here. You'll have to get both the video and recipe at the show's webpage