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Dutch Oven Pull-Apart Cinnamon Rolls Recipe

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This recipe for Dutch Oven Pull-Apart Cinnamon Rolls is from The Farr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spray cooking oil to cover Dutch oven interior
36 frozen white bread rolls
1 package (about 35 oz of mix) instant butterscotch pudding mix
3/4 cup brown sugar
2 tsp. cinnamon
1/2 cup walnuts or pecans, chopped in small pieces
2 sticks of margarine/butter, melted
Directions:
Directions:
Use a 12" diameter, 8" deep Dutch oven for the quantities in this recipe. Grease the Dutch oven well with spray oil or vegetable shortening (including the inside of the lid). Place the frozen rolls in the oven. Mix all the dry ingredients together and pour over the rolls, then pour the melted margarine/butter over that. Place an oiled sheet of plastic wrap over the mixture and set the lid in place. The rolls need to thaw and rise until they fill at least 2/3 of the depth of the oven; at 70º , this will be roughly six hours. Be sure to remove the plastic wrap from the oven before you cook the rolls!

The rolls can be cooked with about 10 charcoal briquettes under the oven and a full cover of briquettes on top, in about 45 minutes. Check after 30 minutes; when the rolls start to firm up and brown, you're done cooking. Stirring the rolls so that the sauce is brought up from the bottom of the oven to coat the rolls completes the dish. Pull apart the rolls and enjoy.
Number Of Servings:
Number Of Servings:
12 with 3/person

 

 

 

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