Time: 2 hours
Serves: 6
Type: Car Camping of Backpacking
Time: 2 hours
Serves: 6
Type: Car Camping of Backpacking
Cinnamon rolls are a versatile breakfast option for large groups. This recipe can be adapted in a variety of ways. The easiest option is to purchase premade cans of cinnamon rolls (such as the Pillsbury variety) and simply cook them in a dutch oven. A slightly more complex option (which is detailed here) involves preparing your own cinnamon rolls. You can even cook them in the backcountry by pre-mixing the dry ingredients and using a fry bake. Either way, a batch of hot cinnamon rolls is sure to please the crowd.
| 1/2 | Cup | Butter, Melted |
| 2 | Tsp | Active Dry Yeast |
| 1 | Cup | Hot Water |
| 2 | Cups | All Purpose Flour |
| 1 | Tsp | Baking Powder |
| 1 | Tsp | Baking Soda |
| 1/2 | Tsp | Salt |
| Extra | Water |
| 1/2 | Cup | Butter, Melted |
| 1/4 | Cup | Granulated Sugar |
| 3 | Tbsp | Cinnamon |
| 2 | Cups | Powdered Sugar |
| 1/8 | Cup | Milk |
| 1 | Tsp | Vanilla Extract |
| Butter (For greasing the Dutch Oven) | ||
| 40 | Charcoal Briquettes |
Begin by heating one cup of water so that it is roughly 110 degrees (very hot to the touch). Add the yeast and let it sit for 5 minutes to proof the yeast. In the meantime, mix the flour, baking powder, baking soda, and salt together. Melt 1/2 cup of butter in a large pot then add in the dry ingredients and proofed yeast. Fold everything together and continue adding water in small amounts to create a pie crust consistency (slightly sticky). Place the dough in the sun to rise for about 30 minutes.
Prepare the dutch oven by rubbing a thin coat of butter on the bottom and sides. Melt the butter for the filling and add in the granulated sugar in small amounts to thoroughly integrate.
Grab a softball size piece of dough and roll it out so that it is rectangular and less than 1/4 inch thick.
Slice the dough lengthwise into 2" slices.
Spoon the filling mixture over the dough and sprinkle cinnamon on top.
Roll the dough up and pinch the end to keep it from unraveling, and then place it in the Dutch Oven spaced roughly 1 inch away from the other. Continue to roll out and add the topping to the rest of the dough.
Prepare 40 charcoal briquettes and wait until they are mostly grey. Build a flat circular base of 20 briquettes and then put the Dutch Oven on top. Place the remaining briquettes along the rim of the Dutch Oven.
Cook for 25 – 30 minutes, rotating the Dutch Oven put spinning it 180 degrees halfway through. The actually cooking time will vary, so make sure to check it occasionally so that the rolls don't burn.
Prepare the icing while you wait. Mix the milk, vanilla, and slowly add the powdered sugar to create an icing consistency.
Carefully remove the briquettes from the Dutch Oven once the rolls are done cooking.
Then ice the rolls and enjoy!
Sources
