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Dutch Oven Cinnamon Rolls

Dutch Oven cinnamon rolls made ahead the night before, then baked over campfire coals until golden and gooey. Arranged in a greased Dutch oven with a cinnamon-brown sugar swirl and finished with the included icing for a warm, tender bite.
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Prep Time 10 minutes
Cook Time 25 minutes
overnight chill 8 hours
Total Time 8 hours 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

2 cans refrigerated cinnamon rolls with icing
  • 2 can cinnamon rolls with icing Use the icing included with the refrigerated rolls.
2 tbsp butter, melted
  • 2 tbsp butter
1 tsp cinnamon
  • 1 tsp cinnamon
2 tbsp brown sugar
  • 2 tbsp brown sugar

Equipment

  • 1 Dutch oven

Method
 

Make ahead (night before)
  1. Grease a Dutch oven, then arrange the cinnamon rolls in it with a little room between each.
  2. Drizzle the melted butter over the rolls, then sprinkle with cinnamon and brown sugar so it clings to the tops and sides.
  3. Cover tightly and refrigerate (or keep cool) overnight to set up the rolls for the next morning.
Campfire bake (morning)
  1. Place the covered Dutch oven over campfire coals and cook for 20-25 minutes, checking for a golden top and cooked-through centers.
  2. Drizzle the provided icing over the warm rolls right before serving so it melts into a glossy finish.

Notes

Pro tip: for even top browning, set a few extra coals on the lid while baking. Refrigerate any assembled, uncooked rolls overnight and bake within 24 hours; leftovers keep in the fridge for up to 3 days and rewarm gently. Freezing isn’t recommended because the refrigerated roll texture can soften after thawing; a make-ahead swap is using a dairy-free butter and confirming a dairy-free icing option.