Gooey Caramel Cinnamon Rolls from a Dutch oven - served warm.

Gooey Caramel Cinnamon Rolls

Waking up on a crisp morning, inside your warm and cozy tent is a moment I treasure every camping trip. The only thing that can make that moment better is the thought of warm, gooey, scrumptious caramel cinnamon rolls just a quick 30 minute cook time away from my mouth.

I have really enjoyed using my dutch oven while camping lately. It took me a while to get on the bandwagon but now that I have found the simplicity of cooking with it, there is no looking back. One of my most favorite meals of the day is a good hearty breakfast and you can’t go wrong with cinnamon rolls. I would also suggest doing a little bit of the prep work at home, to make it faster at the campsite. I adapted this recipe from the Rhodes Bread website, and I am certainly glad I did.

Can't decide between cinnamon and caramel rolls for your camping breakfast? With this super-easy Dutch oven recipe, you can have both!

Gooey Caramel Cinnamon Rolls
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 18 Cinnamon Rolls, from a tin, you will need multiple
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ cup graham cracker crumbs
  • Topping:
  • Frosting that comes with cinnamon rolls
  • ⅓ cup caramel ice cream topping
  1. Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray.
  2. In a bowl combinebrown sugar, cinnamon, and cracker crumbs.
  3. Sprinkle evenly over cut rolls.
  4. Cover with lid and bake at 350°F 25-30 minutes.
  5. For icing combine frosting with caramel topping. Drizzle over cinnamon rolls while still warm.

Check out some of Mara’s other great recipes. She has worked at Rhodes for 9 years. She considers her job at Rhodes her “dream job”; she loves what she does and the people she works with.