For a snack in the cold evening of a Klondike derby, we tried this recipe with a great reception from our Scouts. These hot cinnamon rolls are very easy to make. They can be assembled before departure and carried right in the Dutch oven to the campsite, then cooked shortly after arrival, if you want to give the Scouts a treat after they get camp set up!
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 or 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 70 degrees F., 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 ten charcoal briquets under the oven and a full cover of briquets 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.
Contributed by Dwight Coles
Adapted for the Dutch oven from "Cowboy Cooking" by Tom Watson; Northland Publishing, 1995
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