Dutch Oven Cinnamon Roll Bread Pudding
Dutch Oven Cinnamon Roll Bread Pudding was a dish we experimented with while on a recent camping trip. I made it again over the weekend with regular sized refrigerated cinnamon roll dough and it worked just as well.
Ingredients
- 2 Cinnamon Roll Refrigerated Dough
- 1 Can Apple Pie Filling
- 1 Cup Warm Milk
- 1/2 Stick of melted Butter
- 1 Teaspoon Vanilla
- 1 Teaspoon Cinnamon
- 1/2 Cup Brown Sugar – to sprinkle on top (optional)
Directions
First cut the the cinnamon rolls up into small pieces.
Then place either directly into a well seasoned Dutch oven or a Dutch oven foil liner that has been sprayed with a cooking spray.
Layer the apple pie filling in between the two packages of refrigerated cinnamon roll dough.
Next warm up a cup of milk. Make sure it is warm, not hot or boiling. Add melted butter, cinnamon and vanilla. Pour this mixture over the cinnamon rolls. Sprinkle brown sugar on top if you wish. I did.
Bake
When baking with a Dutch oven you should have your baguettes ready to go. To bake Dutch Oven Cinnamon Roll Bread Pudding at 350 degrees place approximately 14 baguettes on top of the lid and 7 below for the oven to sit on. When we baked ours we had more on the bottom, because we had the Dutch oven on a grate over a fire.
We baked this for over 60 minutes. Baking times will vary. Check on it periodically to make sure it doesn’t burn. You will know when it is done when it starts to brown on top and the dough puffs up. The one fall back on this recipe is that it takes such a long time to bake. Be patient, it’s worth it!
Finally add the icing that came with the cinnamon roll dough to the top of the bread pudding.
If you are looking for an easy recipe to feed a crowd while camping, Dutch Oven Cinnamon Roll Bread Pudding should be on your list. This would make a great breakfast or an easy dessert.
Give this recipe or another of my favorites like Dutch Oven Pineapple Upside Cake a try on your next camping adventure.
Happy Camping!
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