Easy Dutch Oven Cinnamon Rolls Camping Recipe

Camp Dutch Oven Cinnamon Rolls by CampingForFoodies features a black cast iron Dutch oven filled with golden brown cinnamon rolls that are topped with walnuts. A hand is holding a rubber spatula that is being used to spread cream cheese frosting over the rolls.

Prep Time: 5

Cook Time: 30

Additional Time: 1 30

Total Time: 2 5

Servings: Servings

Camping For Foodies Breakfast Camping Recipes: This Dutch oven cinnamon roll recipe requires no yeast and no rolling. It's the easiest way to make homemade sweet rolls in the great outdoors.

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Ingredients

Cinnamon Roll Ingredients

12 frozen unbaked dough dinner rolls bread dough dinner rolls (see * Note)
2/3 cup brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons butter melted
1/3 cup heavy whipping cream

Cream Cheese Frosting Ingredients (If your camping crowd likes a lot of frosting, make a double batch of it.)

2 tablespoons butter softened
2 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Line a standard depth 12-inch Dutch oven with a piece of parchment paper or a pre-cut parchment paper liner. (see ** Note)
Arrange frozen dinner roll dough balls in the Dutch oven, spacing them evenly. In a warm place, cover with lid and let the dough thaw and then rise until the dough doubles in volume, about 1 1/2 hours.
Prepare coals for baking at 350 F degrees. You’ll need about 25 coals total (17 top/8 bottom). (see *** Note)
Pour the melted butter over the dough balls.
Next, pour the heavy cream over the top.
Combine the brown sugar, cinnamon and walnuts then sprinkle over the top of each dough ball.
Cover with lid and arrange the coals for baking. Place the coals in a checkerboard pattern so there is not a “center coal” under the middle of the oven, otherwise the rolls closest to the center may burn on the bottom.
Bake until golden brown, about 25-30 minutes. Rotate the lid and oven 1/4 turn in opposite directions about every 10 minutes.
While rolls are baking, make the frosting. By hand, mix the butter, cream cheese, powdered sugar and vanilla extract in a bowl. The frosting might seem thick but don’t worry, as you spread it on the hot cinnamon rolls, it will melt.
When the rolls are finished baking, remove the Dutch oven from the coals and spread with frosting, letting it melt and slightly cool.
Use the exposed parchment paper as "handles" to lift the rolls out of the hot Dutch oven (be careful not to burn yourself) to transfer to a serving plate. Serve warm.

Notes

*NOTE: Plan your timing for this recipe, these dough balls need time to thaw and rise before you begin baking them.

**NOTE: Get tips on how to line a Dutch oven with parchment paper and make your own for pennies. https://www.campingforfoodies.com/how-to-use-dutch-oven-liners/

***NOTE: If you use a different size camp oven, you'll need to adjust the number of coals you use to bake these rolls. Use our Dutch Oven Temperature Chart to determine how many coals you'll need. https://www.campingforfoodies.com/dutch-oven-temperature-chart/

Nutrition Information