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[00:00:00.00] A hook picks up a lid with white coals on it from a dutch oven that sits on white coals. Inside are cinnamon buns. Logos and text: L.L. Bean Presents -- Tastes Great Outdoors.
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[00:00:00.32] Hey happy campers, and welcome to Taste Great Outdoors, where we make easy recipes that you can make in minutes at your campsite.
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[00:00:06.46] Text: Dutch Oven Cinnamon Rolls. A round set of cinnamon rolls with white frosting sits on a wooden surface. Some icing drips down the sides.
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[00:00:06.80] These are Dutch oven cinnamon rolls. There's nothing like waking up at the campsite to the smell of warm cinnamon rolls cooking over the fire, and these ooey gooey goodies are topped with a sweet cream cheese frosting that will delight even the pickiest of campers. I'm excited for this one. Let's roll. Here's what you need.
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[00:00:23.21] Text: Ingredients: Dough: 1 loaf thawed white French bread dough (asterisk), A pinch of flour, 1 cup brown sugar, 1 tbs ground cinnamon, 2/3 stick butter (or vegan butter), softened. Icing: 1 stick unsalted butter (or vegan butter), softened, 1 cup powdered sugar, 1/3 cup cream cheese (or vegan cream cheese), 1 tsp vanilla extract -- Asterisk: "You can also substitute homemade/gluten-free dough.
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[00:00:26.66] If you're new to Dutch ovens, this is what it looks like.
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[00:00:29.09] A metal cooking pot with a handle rotates. A hand places a lid on top that looks like a plate with walls about half an inch high. As it rotates with the lid on, a logo with three pine trees appears.
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[00:00:29.16] It's a heavy cooking pot with a tight lid and thick walls to help retain heat and moisture for even heat distribution. Some have legs on the bottom designed for outdoor cooking. But since this one is flat, we're going to use a trivet, which is a small stand or plate used to protect against heat.
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[00:00:43.21] A hand wearing a sturdy glove places a three-legged trivet in an opening in the coals in a fire pit.
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[00:00:43.26] If you want to learn more about cooking with Dutch ovens, check out the video in the description below.
[00:00:47.96] Time to do our dough.
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[00:00:49.19] From above, a hand sprinkles flour onto a wooden board. The ingredients surround the board on the table. A knife sits on the board and the dutch oven sits next to it.
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[00:00:49.20] Sprinkle a little flour onto your board and start rolling the dough into a 15 by 7 inch rectangle. A roller is great if you have space, but I just use my L.L.Bean water bottle.
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[00:00:57.61] Hands roll the dough with the bottle.
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[00:00:58.04] Today, we're using frozen French bread dough that has been thawed according to the directions. You can use other dough like biscuits or even try a gluten-free version, but make sure to check the package instructions for any additional ingredients or steps needed.
[00:01:09.49] Take 2/3 cup of softened butter and spread it evenly over the dough. Add a cup of brown sugar and a tablespoon of cinnamon and mix in your Bowl. You can also mix this the night before, like we've done here. Sprinkle the entire surface with our cinnamon sugar mixture.
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[00:01:21.85] Hands sprinkle it out of a plastic bag onto the rolled oblong length of dough.
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[00:01:21.97] That looks good. Let's roll this thing. Start from the long edge and slowly roll the dough away from you until it forms into a log. Try to keep it as tight as possible. Pretend
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[00:01:30.97] Hands roll it in time lapse.
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[00:01:31.20] like you're rolling up a mini sleeping bag. Add a piece of parchment paper to the bottom of your Dutch oven. This will keep the rolls from sticking. Once it's rolled tightly, cut into 16 or so pieces.
[00:01:40.99] We found it easiest to cut the log into half, then keep on cutting into halves until you have 16 rolls. Carefully add your rolls to the bottom so they fit nice and snug. We want these rolls to basically double in size, so we're going to let them sit for one to two hours.
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[00:01:56.36] The hands place the rolls onto the parchment paper in time lapse. A hand places the lid on top.
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[00:01:58.59] If you leave camp while your dough is rising, be sure to keep it somewhere safe from animals. Sometimes, I let my dough rise at home in the fridge the night before. This is called cold proofing and can enhance the flavors.
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[00:02:08.36] The hands hold up the oven filled with the rolls. They wipe the flour off the wooden board with a cloth.
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[00:02:08.59] While you're waiting, why not hit the Like and Subscribe button below to make sure you keep getting videos like these? This is also a great time to get your fire going. Start by building a mound of charcoal in the middle, add some lighter fluid or use a cold chimney and light them up. Once the mound of coals is hot enough, it should look ashen or gray. We're using the ring method to cook our dish, so that means we want to create a ring of hot coals at the bottom, and use metal tongs or a shovel to arrange them in a circle large enough for the trivet to fit on, or a Dutch oven with legs.
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[00:02:35.34] The gloved hand uses a shovel to arrange the white coals in a circle with a space in the center. The trivet sits in the space.
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[00:02:35.64] Safely place the oven on the trivet. We're going to cover the top with hot coals for equal heat, and hopefully keep us from burning anything. When it comes to any fire, safety first. Never leave it unsupervised and always have a water source nearby.
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[00:02:47.58] Exclamation points are overlaid above a fire extinguisher next to a bucket. A hand holds a digital thermometer. Overlaid text with a stopwatch reads 15 minutes at 400 degrees.
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[00:02:47.94] We want to cook this at roughly 400 degrees Fahrenheit for around 15 minutes or so, or until golden on top.
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[00:02:54.86] The hand holds a tool with a hook, and takes the pot handle, which has a point in the center, and rotates it.
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[00:02:55.32] We recommend rotating your oven about halfway through to ensure an even cook and avoid hot spots or burning.
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[00:03:00.99] The hook takes the lid handle and rotates the lid.
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[00:03:01.50] Remember, cooking on a fire is unpredictable and it can be affected by wind, air temp, or even the type of coal you're using.
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[00:03:07.78] A hand feels the temperature about a foot above the pot.
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[00:03:07.87] So if it looks or smells like it's cooking faster than planned, it probably is. Adjust time on the fire accordingly to avoid overcooking.
[00:03:16.21] While the rolls are cooking, let's make our icing.
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[00:03:18.60] A hand sets a bowl of powdered sugar on the wooden board.
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[00:03:18.62] Add 1 cup of powdered sugar, 1 stick of softened unsalted butter, 1/3 cup of cream cheese, and 1 teaspoon of vanilla extract. Mix until it's all combined. When it's time, check to make sure the tops of your rolls are golden brown. Then use oven mitts to remove the Dutch oven from the fire and let cool for about 10 minutes.
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[00:03:36.66] The round of buns with a darkened bottom sits on the board.
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[00:03:37.09] Once they're cool, take your icing and spread generously on the tops, making sure to cover all areas and let the icing drip down the sides of the rolls. That's the good stuff. Serve warm if you can. These make for an unforgettable campsite breakfast. A brilliant five-star snack, or you can save it for dessert.
[00:03:52.57] To get the full Dutch oven cinnamon rolls recipe, check out the video description. And if you like this video and you want to see more like it, don't forget to like, subscribe, and let us know what camping meals you'd like to see in the comment section below.
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[00:04:04.81] The blue plate of rolls with icing rotates.
