I interrupt this juice fast series for a moment to bring you these seriously amazing Dutch Oven Cinnamon Nut Pull-Aparts! Here’s the thing. We’ve still got a couple of months of great camping weather. If you are anything like me, you are going to take full advantage and soak up as much time in the outdoors as you can! Grab your dutch oven, this awesome recipe, and head out!
Last year some of ours invited us to go to Bear Lake and we had the best time! It was the first time I dutch oven cooked believe it or not, and guess what? I fell in LOVE with dutch oven cooking!!!! Two of the recipes I made were from Rhodes even. You’ve got to check out my Dutch Oven Buttery Pull-Aparts and my Dutch Oven Buttery Breadsticks!
So basically, any excuse I have to pull out the ole’ dutch oven, I’ll gladly oblige. Simple. Today’s recipe I’ve got for you over on the Rhodes blog is: simple! Five ingredients that will provide the tastiest dessert you’ll have around the campfire (next to s’mores of course!). Add this to your menu plan for your next trip, it will be worth it. Trust me.
Dutch Oven Cinnamon Nut Pull Aparts
These Dutch Oven Cinnamon Nut Pull Aparts only have Five ingredients and are so easy and perfect! All you need is a bag of Rolls, some chopped pecans, brown sugar, cinnamon, and butter. That's it!
- 12 Yeast Dinner Rolls,
- 1/2 C Chopped Pecans
- 3/4 C Brown sugar
- 1 tbsp Cinnamon
- 1/3 C Butter
You'll want to start by getting your dutch oven ready. For proper heat in a dutch oven, use 4-6 coals less than the inch diameter of the oven under the bottom and four to six coals more on top of the oven.
Rotate oven and lid separately 90 degrees every 5-10 minutes during baking and remove from bottom heat the last 15 minutes when baking. Line dutch oven with aluminum foil and spray with non-stick cooking spray.
Thaw rolls until soft. Cut roll in half. Mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.
I started with a roll half, and then continued in a circle. Then lined inside of the circle the same way until the bottom of the pan was covered. There were enough rolls left over to continue with one more circle in a second layer. Cover with lid.
Let rise until doubled in size (2-3 hours). Bake in fire for 25-30 minutes or until center is done. Remove from fire and immediately go around the edges of the oven with a knife. Invert onto a serving plate. Enjoy!
Adapted from Rhodes Bake N Serv