How to Make Dutch Oven Cinnamon Rolls

These cinnamon rolls were manna from heaven one very cold morning this weekend.

We were camping by the river at Colorado Bend State Park and despite a sunny afternoon, the temperature dropped sharply once night fell.  We pulled the blankets up over our head, huddled together, and even let Trooper get under the covers. Desperate times call for desperate measures and even Trooper was shivering.  Brandon’s watch read 35 degrees inside the tent. Inside the tent.

Just as I was finally in getting into a deep sleep around 4 o’clock in the morning, a chipper mockingbird in the brush nearby decided to tell us the sun would be rising soon and that we better wake up! Waaaake up! Wakey wakey!

I wanted to punch that mockingbird but I was too cold to move. The promise of cinnamon rolls was the only thing keeping me going.

Once finally getting up, the first thing I did was build a fire using a fire starter log I had bought at Academy, cardboard, some kindling, and the oak logs we had brought from home.

I added charcoal briquettes to the fire because that is what I use for Dutch oven cooking.

While I waited for the fire to heat up, I prepared the cinnamon rolls.

Begin by opening a can of large grands cinnamon rolls. (Any good recipe begins with “open a can of” right?)

Space evenly inside dutch oven.

Put the lid on the oven.

Once the charcoal briquettes are covered in ash dust and glowing orange and red, use the tongs to remove them from the fire.

Place 6-8 coals on a bare patch of ground near the fire.

Set the Dutch oven on top of those coals.

Place an additional 6-8 coals on the lid of the Dutch oven.

Allow to cook for 20 minutes.

After 20 minutes, use the lid lifter tool to remove lid from oven.

Be careful not to jostle the lid or else you may dump ashes on the food, that would be a major disappointment.

Check on the rolls, and give additional time if needed.

Using the long handled spatula, remove the rolls from the Dutch oven and place on a plate.

Spread cream cheese frosting on top.

Voila! You’re done.

Nothing beats warm cinnamon rolls dripping with frosting on a frigid morning.