Dutch Oven Cinnamon Roll! Be the hit at your next campout when you make this giant cinnamon roll for a delicious breakfast or dessert!

Guest Post by our brother, Devin: *Dutch Oven Cinnamon Roll pictured was made from this recipe tripled. I have been looking for a new dutch oven dessert for a long time now, the cobblers have become boring so in my spare time I have been thinking… obsessing about just what I can do to make Dutch oven desserts fun again. Then one night I had a dream… No a vision!!! No…. let’s call it divine inspiration.
Behold, here is my new creation… a dutch oven cinnamon roll!

*Dutch Oven Cinnamon Roll pictured was made from this recipe tripled.

Devin’s Dutch Oven Cinnamon Roll

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Ingredients

Cinnamon Pecan Ring:

• 2 Loaves Bread Dough frozen
• Melted Butter
• 1/4 c. Brown Sugar packed
• 1/4 c. Sugar
• 1/3 Tbsp. Cinnamon
• 1/3 c. Chopped Pecans
• Pecan Halves

Glaze:

• 2 1/2 c. Powdered Sugar
• 1 tsp. Vanilla
• 2 1/2 Tbsp. Milk

Instructions

• Cut each loaf of Bread dough into 4 pieces. Form each piece into a rope about 18” long. Brush each rope on all sides with melted butter. Stir together sugar, brown sugar, and cinnamon. Place mixture on aluminum foil. Roll rope in sugar mixture. Shape rope into a coil in the center of a 10” Dutch oven.
• Repeat with the next rope and continue the coil in the Dutch oven. When finished sprinkle the remaining sugar mixture and chopped pecans over the coil. Cover it and let rise 30-40 minutes. Bake in the oven at 350 degrees, or with top and bottom charcoal heat, for 30 minutes or until done.
• Stir ingredients together. If the glaze is too thick add milk a little at a time until it reaches the desired thickness.After the Cinnamon Pecan Ring is finished baking, cool it about 15 minutes then spoon the glaze over it. Decorate with pecans.

Recipe by: Erica Walker

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