Hot & Steamy

Dutch-oven cinnamon rolls.

There is little better than the aroma of cinnamon and bread as it bakes under coals inside a Dutch oven. Anticipation builds as the rolls puff up and brown. However, traditional cinnamon rolls with active yeast require hours to mix and proof in temperature-controlled kitchens. Camping trips usually begin with late mornings sipping coffee around a smoldering fire, or early wakeups to reach a summit—neither lending itself to the time needed for preparing baked goods. Or you’re in a rush to get out of town, and don’t have time to proof a dough. This is when “quick bread” cinnamon rolls stand out. Baking powder and baking soda in the dough give the rise otherwise found from yeast. Better still, the dough, filling, and icing in this recipe can all be made in a few minutes before leaving the house, making this one of the quickest breakfasts on your outing.

Dough Ingredients
2 cups flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
6 Tbsp. unsalted butter, room temperature
1 tsp. kosher salt
1 egg
1/2 cup cold milk

Filling Ingredients
1 1/2 Tbsp. ground cinnamon
1/2 cup brown sugar
4 Tbsp. salted butter, melted

Icing Ingredients
1 tsp. maple or vanilla extract
2 cups confectioner’s sugar
4 oz. cream cheese
2 Tbsp. salted butter, room temperature

Directions
At Home
1. Whisk together the dry ingredients for dough, then add in the butter in small pieces.
2. Mix the egg and milk together, then add to the dry ingredients.
3. Work the dough with a spoon just until it stops feeling sticky. Add flour one Tbsp. at a time to achieve a springy dough.
4. In separate bowls, mix the ingredients for the filling and icing.
5. Flatten the dough out into a rectangle about 1/4-inch thick.
6. Spread the filling evenly, leaving just a little margin from the edges.
7. Roll the dough lengthwise into a log. Wrap in plastic wrap, and store in your cooler.

At the Campground
1. Build a fire or light charcoal briquettes and give your Dutch oven plenty of time to warm up over the coals. Once warm (but not sizzling hot), add a couple tabs of butter to grease the bottom.
2. Use a 12-inch length of dental floss to cut the log into rolls about one inch thick (or thicker).
3. Arrange the rolls in the Dutch oven with a little room between each, and bake until the tops begin to brown. If you’re daring, flip them over onto the lid for serving.
4. Allow to cool for a few minutes before topping with icing.

Dutch-Oven Tips
Learning how to regulate the temperature of a Dutch oven is a developed skill. As a rule, use half as many more coals or briquettes on the top than the bottom. This will give a more even heat distribution inside the oven. Investing in a few tools like a lid lifter and stand will make checking your goods easy, and minimize heat lost. Still, cook time can vary dramatically depending on temperature and size of the oven. When baking cinnamon rolls, wide and shallow ovens will give a more even cook and allow for adequate spacing.