I bake dutch oven cinnamon rolls camping treats over glowing coals that turn camping dinner into a warm, shareable treat. I mix a simple yeast dough, roll it with buttery brown sugar and cinnamon, and let it rise in a covered pot until puffy. You get sticky, golden spirals that smell like home and fold easily into a campsite routine. I frost them with a quick cream cheese glaze while they’re still warm. This recipe uses basic pantry staples, minimal gear, and flexible timing so you can enjoy fresh-baked rolls even when you’re miles from the kitchen and share them around camp.
Ingredients
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg, beaten
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (filling)
- 1 cup packed brown sugar (filling)
- 2 tablespoons ground cinnamon (filling)
- 4 ounces cream cheese, softened (glaze)
- 1/4 cup unsalted butter, softened (glaze)
- 1 cup powdered sugar (glaze)
- 1 teaspoon vanilla extract (glaze)
- 2–3 tablespoons milk (glaze)
Prep
- I warm the milk until lukewarm, stir in the sugar, then sprinkle the yeast and let it sit 5–10 minutes until foamy.
- I mix in the melted butter and beaten egg.
- I add the flour and salt, stirring until a soft dough forms.
- I knead the dough on a lightly floured surface about 5 minutes until smooth, then place it in a greased bowl and cover to rise until doubled, about 45–60 minutes near warm coals.
- I roll the dough into a roughly 12×18-inch rectangle, spread the softened filling butter, sprinkle brown sugar and cinnamon evenly, then roll tightly and cut into 12 rolls.
Cooking Instructions
- I grease the Dutch oven and arrange the rolls in a circle with one in the center.
- I build a bed of coals and place the Dutch oven over indirect heat; for a 10–12″ oven I use about 8–10 coals underneath and 10–12 on the lid, adjusting for altitude and wind.
- I cover and bake 25–30 minutes, rotating the lid and base halfway for even browning; rolls are done when golden and cooked through.
- While the rolls rest briefly, I beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spread the glaze over warm rolls.
- I serve straight from the pot so you and your campmates can enjoy warm, gooey cinnamon rolls around the fire.
Cinnamon Rolls Camping Treats
When it comes to enjoying a sweet bite outdoors, few foods are as popular as dutch oven cinnamon rolls camping treats. They bring the comfort of a bakery-style breakfast or dessert right to the campsite, while still being simple enough to prepare with basic gear. With a dutch oven and a few ingredients, campers can bake fluffy rolls that taste just as good under the trees as they do at home.
Why Dutch Oven Cinnamon Rolls Work Outdoors
Dutch oven cinnamon rolls camping treats are practical because the dutch oven acts as a portable oven that distributes heat evenly. When placed over coals with some additional heat on the lid, it creates the right conditions for baking dough. This method allows campers to enjoy a pastry that’s normally only found in kitchens, proving that campfire cooking doesn’t have to be limited to simple frying or grilling. The dutch oven’s durability and heat retention also make it a reliable tool for repeated use on extended camping trips.
Equipment Needed
For dutch oven cinnamon rolls camping treats, the main piece of equipment is, of course, a dutch oven with a lid. A lid lifter and heat-resistant gloves make handling hot cookware safer. Charcoal briquettes or steady campfire coals are needed to provide balanced heat from both above and below. Parchment paper or foil liners can make cleanup easier and prevent sticking. A spoon, tongs, or spatula may also come in handy when serving.
Cooking Instructions at the Campsite
To prepare dutch oven cinnamon rolls camping treats, start by lining the dutch oven with parchment or lightly oiling it. Arrange ready-made cinnamon rolls from a can or homemade dough inside the oven, leaving space for them to expand as they bake. Place the oven over a small bed of coals and add additional coals on top of the lid to create even heat. Baking usually takes 20 to 30 minutes, depending on the thickness of the dough and the heat of the coals. Check periodically to avoid burning, rotating the oven as needed. Once golden brown, drizzle icing over the rolls and serve warm.
Serving and Pairing Options
Dutch oven cinnamon rolls camping treats are best eaten fresh from the pot while still warm and soft. They can be paired with hot coffee, tea, or cocoa for a complete morning treat. Some campers enjoy adding nuts, raisins, or extra icing for variety. For larger groups, multiple batches can be made by keeping extra rolls prepared and ready to bake. Leftovers, if any remain, can be wrapped in foil and reheated near the fire the next morning.
For campers looking for something sweet beyond the usual marshmallows or s’mores, dutch oven cinnamon rolls camping treats are a rewarding option. They highlight the versatility of the dutch oven, bringing bakery-style food to an outdoor setting with only a little extra effort. With their soft texture, cinnamon filling, and warm glaze, these rolls turn an ordinary camping trip into a memorable food experience.
Dutch Oven Cinnamon Rolls Camping Treats
Ingredients Â
Ingredients Rolls
- 1 cup milk warmed
- 2 1/4 tsp yeast (1 packet active dry )
- 1/4 cup sugar granulated
- 1/3 cup butter unsalted melted
- 1 egg beaten
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup butter unsalted softened
- 1 cup brown sugar packed
- 2 tbsp cinnamon ground
Ingredients Glaze
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter unsalted softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
Instructions
Prep
- Warm the milk until lukewarm, stir in the sugar, then sprinkle the yeast and let it sit 5–10 minutes until foamy.
- Mix in the melted butter and beaten egg.
- Add the flour and salt, stirring until a soft dough forms.
- Knead the dough on a lightly floured surface about 5 minutes until smooth, then place it in a greased bowl and cover to rise until doubled, about 45–60 minutes near warm coals.
- I roll the dough into a roughly 12x18-inch rectangle, spread the softened filling butter, sprinkle brown sugar and cinnamon evenly, then roll tightly and cut into 12 rolls.
Cooking Instructions
- Grease the Dutch oven and arrange the rolls in a circle with one in the center.
- Build a bed of coals and place the Dutch oven over indirect heat; for a 10–12" oven I use about 8–10 coals underneath and 10–12 on the lid, adjusting for altitude and wind.
- Cover and bake 25–30 minutes, rotating the lid and base halfway for even browning; rolls are done when golden and cooked through.
- While the rolls rest briefly, I beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spread the glaze over warm rolls.
- Serve straight from the pot so you and your campmates can enjoy warm, gooey cinnamon rolls around the fire.
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