Dutch Oven Cinnamon Roll
The delicious Dutch Oven Cinnamon Roll can be cooked over coals on a campout or right in the oven at home.
Servings: 8
Calories: 335kcal
Equipment
Ingredients
Cinnamon Pecan Ring:
- 2 loaves frozen bread dough thawed
- 1/2 cup melted butter
- 1/4 cup brown sugar packed
- 1/4 cup sugar
- 1/2 tablespoon cinnamon
- 1/3 cup chopped pecans
- pecan halves optional
Glaze:
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 1/2 tablespoons milk
Instructions
- Cut each loaf of bread dough into 4 pieces. Form each piece into a rope about 18” long. Brush each rope on all sides with melted butter.
- In a small bowl, combine sugar, brown sugar, and cinnamon. Place mixture on aluminum foil. Roll rope in sugar mixture. Shape rope into a coil in the center of a 10” Dutch oven.
- Repeat with the next rope and continue the coil in the Dutch oven. When finished sprinkle the remaining sugar mixture and chopped pecans over the coil.
- Cover and let rise for 30 to 40 minutes.
- Bake in the oven at 350 degrees, or with top and bottom charcoal heat, for 30 minutes or until done.
For the Glaze
- Stir glaze ingredients together in a bowl. If the glaze is too thick add milk a little at a time until it reaches the desired thickness.
- Allow the cinnamon roll to cool for about 15 minutes after baking. Spoon the glaze evenly over the cinnamon roll.
- Sprinkle pecan halves over glaze (optional).
Notes
For a 12-inch Dutch oven, double the recipe.
For a 14-inch Dutch oven, triple the recipe.
Nutrition
Calories: 335kcal | Carbohydrates: 52g | Protein: 1g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 35mg | Fiber: 1g | Sugar: 50g | Vitamin A: 364IU | Calcium: 23mg | Iron: 1mg