Dutch Oven Blueberry Cinnamon Rolls
Recipe type: Breakfast
Cuisine: American Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 8
Making the delicious blueberry filling is easy and goes really quickly. Unrolling, filling, and re-rolling the cinnamon rolls is a little bit putsy, but the taste is worth it. Do the work on a cutting board that you keep slightly wet and don't worry about your fingers getting sticky. Just go for it.
  • 2 tubes refrigerator big cinnamon rolls with icing
  • Filling:
  • 1 pint blueberries (or one small bag frozen)
  • 3 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 2-3 teaspoons fresh lemon juice
  • 1 tsp. lemon zest
  • ¾ cup water
  1. Coat the Dutch oven with non-stick spray, you can also line with tin foil and coat with a non-stick spray.
  2. For the filling combine 1 pint of blueberries, sugar and cornstarch in a sauce pan. Stir in lemon juice, lemon zest and water. Cook over coals, stirring nearly constantly, until mixture begins to bubble and then thicken slightly. Remove from heat and allow to cool.
  3. 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.
  4. One at a time, nestle all 10 blueberry filled cinnamon rolls in bottom of the Dutch oven in a single layer.
  5. Cook for 25 minutes or until cinnamon rolls are cooked through. Remove Dutch Oven from fire.
  6. Allow to cool a bit, then drizzle cinnamon rolls with icing. Serve warm.
Recipe by 50 Campfires at https://50campfires.com/dutch-oven-blueberry-cinnamon-rolls/