Warm cinnamon rolls are just a great thing to wake up to. Especially as you roll out of your warm sleeping bag after a night sleeping in a tent. I have been making cinnamon rolls in our dutch oven for years now and just stumbled upon making these dutch oven blueberry cinnamon rolls. Let me tell you, they are delightful!
I originally found this recipe on Dutch Oven Madness. She had you making your own cinnamon roll dough. Don’t get me wrong, that is something I would love to do. But I would want to do that in the comforts of my own home, not on a picnic table while camping. But I have found that just buy the refrigerated cinnamon rolls in the can works great too. Whew, what a relief!
As for preparation you can totally make the blueberry filling at the campsite in the dutch oven, but if you would like to do less work in the morning just make it ahead of time in a saucepan and store it in a container in the cooler.
I was pleasantly surprised at the pop the blueberry filling gave the average cinnamon roll, it is definitely something I plan to continue making!
- 2 tubes refrigerator big cinnamon rolls with icing
- 1 pint blueberries
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2-3 teaspoons fresh lemon juice
- 1 tsp. lemon zest
- ¾ cup water
- Coat the dutch oven with non-stick spray, you can also line with tin foil and coat with a non stick spray.
- For the filling, use a dutch oven, to combine 1 pint of blueberries, sugar and cornstarch. Stir in lemon juice, lemon zest and water. Cook over a full spread of coals, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.
- Unroll each individual cinnamon roll. Place a 2 spoonfuls of blueberry filling on the strip of cinnamon roll dough and re-roll the dough back into the cinnamon roll shape.
- Place all 10 blueberry filled cinnamon rolls inside. Cook for 25 minutes or until cinnamon rolls are cooked through. Remove Dutch Oven from fire.
- Drizzle cinnamon rolls with icing. Serve warm.