Making Dutch oven cinnamon rolls is super easy. Inside a Dutch oven place a cast iron trivet on the bottom. If you don’t have a trivet you can use a pie pan or even a couple emptied and cleaned small tuna fish or sardine cans. Just make sure they’ve been thoroughly washed. Nobody wants to take tuna in their cinnamon rolls.
We use the cinnamon rolls that come in the tubes from the refrigerated aisle in the grocery store. You know, the ones that you pop the can on the edge of a hard surface to open, and they have the icing packet included along with about eight cinnamon rolls.
Unpack that tube and place the rolls in a pie pan. Then set that pan atop the trivet or spacer cans inside the Dutch oven.
I put the lid on the oven and placed 15 coals evenly spaced on the lid. After 10 minutes I rotate the oven and lid 45 degrees in opposite directions to promote even heating. Check them after another five minutes and they should be nearing done. Once golden brown, brush the coals from the lid and remove. Using a potholder remove the pie pan from the oven and let them cool a bit and top off with the icing. Delicious!
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