Dutch Oven Cinnamon Roll

Everything You Need to Know About Dutch Ovens

When it comes to cooking tools, the Dutch oven is arguably one of the most versatile pans to have in your kitchen arsenal. While most people associate Dutch ovens with more of an outdoor cooking experience, that is not the only way they can be used. Dutch ovens can also be used on the stovetop or in the oven, in addition to the classic bed of hot coals. However it is used, I love pulling out my Dutch for a variety of recipes!

Choose the Right Dutch Oven – Dutch ovens range in price, brand, and capacity. They are known for their excellent heat retention and even cooking. Make sure your Dutch oven has a tight-fitting lid to trap steam and heat effectively.

Preheat the Dutch Oven – Preheat your Dutch oven before adding ingredients. This ensures even cooking and prevents sticking. For outdoor cooking, preheat it by placing it over hot coals or on a campfire grate.

Use the Right Heat Source – When cooking outdoors, use charcoal briquettes or a campfire with a grill grate for consistent heat. Indoors, you can use a stovetop, oven, or even an electric skillet with a flat bottom.

Use Appropriate Utensils – A wooden spoon or silicone utensils are ideal for cooking in a Dutch oven as they will not scratch the seasoning on the Dutch oven.

How to use Dutch ovens – Dutch ovens are versatile and can be used for baking, frying, roasting, simmering, and more. Whether you are making stews, bread, desserts, or one-pot meals, a Dutch oven can do it all. When I think Dutch oven, I think comfort food!

Recipes to use with Dutch ovens – Our favorite recipe is a classic Dutch Oven Potato, but Dutch ovens can be used for making soups and sauces, boiling water for pasta, frying chicken, braising other meat, and for baking bread. Our Dutch Oven Bread is crisp on the outside, light and fluffy on the inside and so delicious.

Ingredients in Easy Dutch Oven Cinnamon Rolls

This ooey, gooey, cinnamon roll recipe is so easy because we take out all of the hassle! No need for flour, yeast, eggs, salt, or even mixing with a dough hook. All you need is the frozen bread dough! Trust me, once you get it covered with all the yummy toppings, you will never be able to tell the difference!

• Frozen bread dough – Thaw the bread dough according to the package directions. Then you can cut and rope the dough. The dough will rise again in the Dutch oven after it is roped.
• Butter – Melt the butter ahead of time. You can use either salted or unsalted butter.
• Brown sugar – Add in for a delicious sweetness with a hint of molasses!
• Sugar – Mix the granulated sugar together with cinnamon to achieve that classic cinnamon roll flavor!
• Cinnamon – Add more or less, depending on your preference.
• Nuts – I like to use pecans or walnuts chopped up or bought pre-chopped in a bag. You will need about a third of a cup for a single batch, and another few pecan halves to sprinkle on top for a pretty look!
• Add-ins – You can customize your cinnamon rolls by adding chopped nuts, raisins, or other fillings to the cinnamon-sugar mixture before rolling up the dough.

How to Make Campfire Cinnamon Rolls

I love making this cinnamon roll recipe on family camping trips. The ingredients are easy to pack in a cooler and it is a scrumptious treat that pairs perfectly with some cool mountain air! If feeding a crowd, I triple the recipe. This will fit a 10-inch Dutch oven.

1. Prepare dough – Cut each rectangle loaf into four pieces, then roll each piece into a rope about 18 inches long. This will be used as the cinnamon roll dough. Brush each rope on all sides with melted butter.
2. Combine – In a small bowl, mix together sugar, brown sugar and cinnamon. Sprinkle the cinnamon sugar mixture on some aluminum foil, a piece of parchment paper, or plastic wrap, and roll each rope in the mixture. 
3. Spray Dutch oven – If possible, spray the Dutch oven with cooking spray before layering the cinnamon roll ropes.
4. Layer – Shape ropes into a coil in the center of a 10-inch Dutch oven, and repeat until all four ropes are layered in, matching the long edges end to end. The layers will create the cinnamon roll look. Sprinkle on any remaining sugar mixture and the nuts and then close the lid.
5. Rise – Let it rise for 30 to 40 minutes, then bake until golden brown. If you are cooking outside, cover the top of the lid with hot charcoals. Or bake in the oven at 350 degrees for 30 minutes.
6. Serve – Remove pieces of cinnamon roll with a knife or tongs, and serve. Make sure you keep some paper towels handy because these cinnamon rolls are deliciously sticky!

Making Homemade Glaze

Don’t forget about the glaze frosting! Mix a little powdered sugar, milk, and vanilla extract, and drizzle on top. This light and tasty glaze gives these cinnamon rolls the perfect touch of sweet in every warm bite!

• Powdered sugar – This is also known as confectioners sugar. It is a thicker sugar that has a powdered texture. Very silky and smooth feeling when touching it with your fingers.
• Vanilla – Adds in flavor and slightly tints the glaze a brown color.
• Milk – Adds liquid to the glaze, giving the icing a creamy and light texture to drizzle over top of the Dutch oven cinnamon rolls. Use whole milk for a thicker type of icing.

Making Ahead and Storing

Dutch oven cinnamon rolls can be prepared ahead of time, whether you want to speed up the cooking process, or do a little prep for your upcoming camping trip. You can also cook and store them for eating later. Either way, it is simple to do!

Making ahead – You can prepare the cinnamon rolls in advance, up to the point of slicing them and placing them in the Dutch oven. Cover the rolls with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.

Storing – If you are looking to store your Dutch oven cinnamon rolls, you are pretty lucky to have them left over! Place the cinnamon roll in an airtight container for three to four days long. When ready to reheat, place in the microwave for 15 to 30 seconds or until warmed through. You do not want to overcook.