It’s August. Blah. Kids are back to school. Summer is nearly over. I didn’t get nearly enough camping, biking, and hiking trips in. Thankfully we still have warm weather for another couple of months. So while the school season isn’t my calendar (I’m not in school myself and don’t have any children… so what am boohoo’ing about anyway?) I still get saddened when summer is coming to a close. Thankfully we’ve got another couple of camping trips planned between now and October. I gotta get more of the dutch oven cooking out of my system.
When I made these Dutch Oven Sweet Petals I was able to use a few of my new dutch oven toys (see, I told you on my Dutch Oven Caramel Apple Pie that I was getting the fever). What I was most excited for was my charcoal chimney starter because on our camping trip a few weeks back we were having a time getting our charcoal lit. I had bought the Kingsford Sure Fire Charcoal Briquets and it still wasn’t working great. I came home to read and learn that your charcoal is pretty important when it comes to dutch oven cooking. I’m going to put together a post about the tips and tricks I’ve been learning!
Another fun toy I was able to use was my Camp Chef Cast Iron Dutch Oven Stand! What I REALLY wanted was this Camp Chef Camp Table but where we don’t have an SUV or truck, we have minimal room to work with when camping and hauling all of our gear and such. So for now, the little stand works perfect. They are a little easier to cook with when you’re trying to find an even surface to cook on and help make it so you can cook anywhere! I whipped together my delicious dessert in no time at all. Rhodes makes it really easy for you and I LOVE that! The great thing about this recipe is that with adult supervision, this would be great for kids to help out with. There are only a few simple steps before it’s off to bake! Then, when ready – everyone will enjoy this sweet treat!
Items used in this post:
Dutch Oven Sweet Petals
This Dutch Oven Sweet Petals recipe is delicious and a delight to behold in the dutch oven when it's all finished baking.
- 6 Rhodes Texas Rolls thawed
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup nuts finely chopped
- 1/4 cup butter melted
- Thaw rolls until soft. Melt butter in bottom of aluminum foil lined dutch oven.
- Mix sugars, cinnamon and nuts together.
Cut each roll into 4 pieces. Stretch each piece into about 3 inches. Dip into melted butter then sugar mixture, coating thoroughly. Put one piece in center of dutch oven and surround with remaining pieces in a spiral pattern.
Cover with lid and let rise until double. Bake at 350°F. for 20-25 minutes. Remove from pan immediately.
Adapted from Rhodes Bake N Serv