Dutch Oven Cinnamon Rolls

Dutch Oven Cinnamon Rolls are baked low over campfire coals until puffed and golden, then finished with a gooey icing drizzle. This coals-and-lid method keeps the rolls tender with even browning for a warm, sticky camping-style breakfast.

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Prep Time 10

Cook Time 25

Total Time 35

Course: Breakfast

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Cinnamon rolls

2 can (8 oz) refrigerated cinnamon rolls with icing Use the included icing packet for the drizzle.
2 tbsp butter For greasing the inside of the dutch oven.
0.25 cup chopped pecans Optional topping for extra crunch.

Equipment

1 Dutch oven

Method

Grease and set up

Grease the inside of a dutch oven generously with butter so the rolls don’t stick.
Arrange the cinnamon rolls in the bottom of the dutch oven, leaving a little space between each for rising.
Sprinkle chopped pecans over the rolls if using for an added toasted crunch.

Bake over campfire coals

Cover the dutch oven with its lid and place it over campfire coals with a few coals on top.
Cook for 20-25 minutes, checking occasionally, until the rolls are puffed and golden brown.
Rotate the dutch oven occasionally over the coals so the rolls brown evenly.
Check doneness by inserting a toothpick into the center roll; it should come out clean.

Finish and serve

Let the dutch oven cinnamon rolls cool for a few minutes so the icing drizzles without running off too fast.
Warm the icing packet slightly for easier drizzling, then drizzle over the rolls before serving.

Notes

Pro tip: for the best even bake, maintain a steady coal layer and rotate the dutch oven during cooking. Store leftovers in the refrigerator for up to 3 days; reheat gently before eating. Freezing isn’t recommended because the icing can lose texture, but you can refrigerate and rewarm. For a dairy-free option, use a dairy-free butter substitute and choose dairy-free refrigerated cinnamon rolls if available.