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Dutch Oven Cinnamon Rolls

Dutch oven cinnamon rolls bake golden and soft, with cinnamon-sugar swirls and a sticky icing finish. Placed over campfire coals with extra coals on the lid, they cook through while the centers stay pillowy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon rolls with icing
  • 2 can (12.4 oz) canned refrigerated cinnamon rolls Use the icing included in the package.
  • 2 tbsp butter, melted Helps grease the dutch oven and coats the rolls.
  • 1 tbsp brown sugar Adds caramel notes to the cinnamon-sugar filling.
  • 0.5 tsp cinnamon Sprinkle over the butter and brown sugar.

Equipment

  • 1 Dutch oven

Method
 

Prep the Dutch Oven
  1. Grease the inside of the dutch oven with melted butter so the rolls release cleanly.
  2. Arrange the cinnamon rolls in the dutch oven, leaving a little space between each for rising.
Bake Over Campfire Coals
  1. Drizzle the rolls with melted butter, then sprinkle with brown sugar and cinnamon for even coverage.
  2. Cover and place the dutch oven over campfire coals, adding extra coals on the lid, and bake for 20-25 minutes until golden and cooked through.
Finish and Serve
  1. Drizzle with the included icing while the rolls are still warm, then serve immediately.

Notes

Pro tip: space the rolls slightly apart so they puff up as they bake, and warm the icing briefly so it drizzles with a glossy, pourable finish. Store leftovers covered in the refrigerator for up to 3 days and rewarm gently. Freezing is not recommended because the soft texture and glaze can change.