These Dutch oven cinnamon rolls are a camping breakfast treat to make in your Dutch oven over the fire. Prep them at home and cook them at camp for an extra special breakfast.
Our camping breakfasts usually involve a chorizo breakfast hash, breakfast sandwiches, or pancakes and bacon, because they're easy to make, hearty, and satisfying. But, if I'm feeling organized, I make these cinnamon rolls ahead of time, pack them along, and cook them up at camp.
These are a fantastic Dutch oven recipe for camping that everyone loves, but if you don't want to make a fire to cook breakfast, these can also be cooked in your RV oven or regular oven at home.
Why This Recipe is Great for Camping
- You can make them in advance at home and cook them at camp. They can even be frozen.
- They can be cooked in your cast iron Dutch oven over the fire, or cooked in a baking dish or foil tray in your RV oven.
- The cinnamon roll recipe makes plenty so they can double as dessert later in the day.
Ingredients and Substitutions
- Flour--Regular all-purpose flour works fine here. I have not tested this recipe with gluten-free flour.
- Yeast--I used active dry yeast for this recipe, but you can substitute instant yeast and skip the proofing step.
- Milk--Whole milk works best here, but you can use low-fat or non-dairy, if you prefer.
- Egg--This adds richness and tenderness to the dough and shouldn't be skipped.
How to Make Campfire Cinnamon Rolls
- Combine the warm milk, yeast, and 1 tablespoon granulated sugar in a measuring jug. Let stand until the yeast is foamy.
- Whisk the flour, remaining granulated sugar, cinnamon, and salt in a large bowl.
- Pour the milk mixture into the flour and add the beaten egg and melted butter. Mix until no dry patches remain.
- Turn the dough out onto a lightly floured surface and knead until smooth. Let it rest for 15 minutes.
- While the dough is resting, mix the brown sugar and cinnamon together. Roll the dough out to an 8-inch square, then spread the softened butter over the dough.
- Sprinkle the cinnamon sugar over the dough.
- Roll the dough into an 8-inch log.
- Slice the dough into eight 1-inch pieces. Transfer them to an airtight container, separating them with pieces of parchment and store in the fridge or cooler until you're ready to bake.
- Place the rolls in a Dutch oven (4 quart or larger) lined with parchment paper. Cover them with a towel and let them rise until puffy and doubled in size.
- Prepare hot coals in a chimney. Place 8 below the Dutch oven and 16 on the lid and cook until golden. Whisk together glaze ingredients, if using, and serve with warm rolls.
FAQs
Can I freeze these before cooking?
Yes. Once the cinnamon bun dough has been rolled and sliced, freeze the individual rolls on a parchment-lined baking sheet until solid. Pop them into a resealable bag and keep frozen for up to 2 weeks. At camp, defrost and proceed with the recipe.
What should I serve with these?
A bowl of fresh cut fruit or berries, and breakfast sausages are great accompaniments.
How can I cook these in my oven?
To make these in your oven at home, or in your RV oven at camp, place the rolls in a round baking dish or pie plate and let them rise as directed in the recipe. Bake at 375°F until golden brown, about 30 minutes.
Tips and Troubleshooting
- The dough should be easy to work with, but still slightly tacky to the touch. Resist the urge to add extra flour.
- Use a serrated knife to slice the rolls.
- If you are using a large Dutch oven with a diameter of 9 inches or larger, you can minimize cleanup and get ahead by popping the un-risen rolls into a 9-inch round foil pan. When you're ready to cook, let them rise in the pan and set it directly inside your Dutch oven, or bake in the foil pan in the oven.
- If your glaze is too thin, stir in extra icing sugar, 1 tablespoon at a time. If it's too thick, thin with additional milk, 1 teaspoon at a time.
- These are best enjoyed the same day that they are cooked, but can be stored in an airtight container for up to 1 day. Wrap in foil and rewarm in the oven or Dutch oven or use leftovers to make cinnamon roll French toast.
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Recipe
Dutch Oven Cinnamon Rolls
Swirled with cinnamon sugar and topped with sweet glaze, these campfire cinnamon rolls are the ultimate camping breakfast.
Equipment
- Cast iron Dutch oven (4 quarts or larger)
Ingredients
For the dough
- ½ cup milk warmed
- 2 tablespoons granulated sugar divided
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour (250 g) plus more for kneading and rolling
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 large egg beaten
- 2 tablespoons unsalted butter melted
For the filling
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter softened
For the glaze (optional)
- 1 cup icing sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Make the dough
- Combine the warm milk, 1 tablespoon granulated sugar, and yeast in a measuring jug. Let stand until foamy, about 5 minutes.
- Whisk the flour, remaining 1 tablespoon sugar, cinnamon, and salt together in a large bowl.
- Add the egg and melted butter, and pour in the milk and yeast mixture. Stir until everything is combined and no dry patches remain.
- Dump the dough onto a lightly floured surface and knead until the dough is soft, smooth, and slightly sticky, 3 to 5 minutes. Let it rest for 15 minutes.
Make the filling
- While the dough is resting, combine the brown sugar and cinnamon in a small bowl.
- On a lightly floured surface, roll the dough to an 8-inch square.
- Spread the softened butter over the surface of the dough, covering as much as possible. Sprinkle the cinnamon sugar over the butter.
- Roll the dough up into an even log. Slice it into eight 1-inch pieces.
- If preparing in advance, transfer the rolls to an airtight container, separating each roll with a piece of parchment. Store in the fridge or cooler until you're ready to cook them, up to 2 days.
- When you're ready to bake, remove the rolls from the cooler or fridge and arrange them in a single layer in a parchment-lined Dutch oven. Cover loosely, then place in a warm spot and let them rise until puffy and doubled in size, 1 to 1½ hours.
- While the rolls are rising, prepare 24 hot coals in a chimney. (Alternatively, you can use hot campfire embers).
- When the cinnamon buns have risen, cover the Dutch oven with its lid, and place in your fire pit, with 8 coals directly underneath and 16 coals on the lid.
- Bake until the buns are golden brown and cooked through, 35 to 45 minutes.
Make the glaze (optional)
- Stir the icing sugar, milk, and vanilla together in a small bowl.
- Drizzle over warm rolls and serve immediately.
Notes
- Don't over-flour--The dough should be easy to work with, but still slightly tacky to the touch. Resist the urge to add extra flour.
- Slice them easily--Use a serrated knife to slice the rolls.
- Minimize cleanup--If you are using a large Dutch oven with a diameter of 9 inches or larger, you can minimize cleanup and get ahead by popping the un-risen rolls into a 9-inch round foil pan. When you're ready to cook, let them rise in the pan and set it directly inside your Dutch oven, or bake in the foil pan in the oven.
- Adjusting the glaze--If your glaze is too thin, stir in extra icing sugar, 1 tablespoon at a time. If it's too thick, thin with additional milk, 1 teaspoon at a time.
- Storage and reheating--These are best enjoyed the same day that they are cooked, but can be stored in an airtight container for up to 1 day. Wrap in foil and rewarm in the oven or Dutch oven.
Nutrition
Serving: 1 rollCalories: 218kcalCarbohydrates: 36gProtein: 5gFat: 7gCholesterol: 17mgFiber: 2gSugar: 11g
Tried this recipe?Let us know how it was!
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