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
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