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05/29/2015 by Brian Eagen

Dutch Oven Cinnamon Rolls Recipe

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.

Mixed dough ready to rise

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.

Cinnamon roll filling

Grab a softball size piece of dough and roll it out so that it is rectangular and less than 1/4 inch thick.

Rolled out dough

Slice the dough lengthwise into 2" slices.

Sliced dough

Spoon the filling mixture over the dough and sprinkle cinnamon on top.

Filling added to rolled out dough

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.

Dough rolls in Dutch Oven

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.

Cooking in a Dutch Oven with Briquettes

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.

Cooked cinnamon rolls in Dutch Oven

Then ice the rolls and enjoy!

Enjoying the cinnamon rolls
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