Dutch Oven Cinnamon Rolls/Sticky Buns

June 28th, 2007 by Halli

1 pkg brown sugar
3 rolls Pillsbury cinnamon rolls
chopped pecans
1 pt half and half

Place 1/2 – 1 c of brown sugar in the bottom of a 12″ Dutch oven. Sprinkle chopped pecans over the sugar. Open and place 2.5-3 rolls of Pillsbury cinnamon rolls in a single layer over brown sugar and pecans. Rolls will fit snugly to edge of oven. Pour 1 pint half-and-half over all. Bake for 30-45 minutes with 10 briquettes on the bottom and 14 on the top. Rolls are done when they swell up and begin to brown. You’ll think you’ve died and gone to sticky-bun heaven!

Posted in Dutch Oven, Recipes | 4 Comments »

4 Responses

1. Anjee Says:
   September 1st, 2010 at 5:39 pm

   Just wondering what the last part is. Can’t read it and I think it’s half and half but not sure. Would love to make these this weekend. Thanks

2. Halli Says:
   September 20th, 2010 at 8:58 am

   Sorry – the symbols must have got inserted when we upgraded WordPress. It’s fixed now! Hope you enjoy the recipe – Halli

3. celeste Says:
   June 9th, 2011 at 8:02 pm

   Does the Dutch oven not need to be greased? I’m worried about the brown sugar or rolls burning to the bottom.

4. Halli Says:
   July 17th, 2011 at 7:15 pm

   I would actually probably line the Dutch oven with heavy duty foil. Otherwise, it’s a pretty easy clean-up with hot water.

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