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, 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!

Dutch Oven Blueberry Cinnamon Rolls

 

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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.

Author: 50 Campfires

Recipe type: Breakfast

Cuisine: American Camp Cooking

Serves: 8

Ingredients

• 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

Instructions

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.

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