I've had my eye on this recipe for a while and was waiting until I had company to make it. Conveniently made with Pillsbury Grands Cinnamon rolls, the prep work only requires melting a stick of butter, snipping the dough into quarters and rolling it in the cinnamon sugar mixture. Keep your refrigerated rolls as cold as possible until you're ready to assemble them, otherwise the warm dough will become sticky and hard to handle. In my 12 inch dutch oven, the coffee cake baked for a total of 30 minutes with 12 coals in a ring around the base of the oven, 18 briquettes placed around the rim of the lid with 10 spaced evenly in the center. When you can smell the cinnamon it's probably done. Lining your oven with parchment will make for an easier clean up while you're camping and be sure to serve this unbelievably good monkey bread-like cake warm so you can scoop up all the gooey caramel from the bottom.
Cinnamon Roll Coffee Cake for a Crowd
1/2 cup (1 stick) butter, melted
3/4 cup packed brown sugar
2 tsp grated orange peel (1 large orange)
3/4 cup chopped pecans, divided
1/3 cup granulated sugar
1 tsp ground cinnamon
2 17.5 oz cans Pillsbury Grands refrigerated cinnamon rolls with icing
Lightly oil or spray 12 inch dutch oven.
In medium bowl, mix butter, brown sugar and orange peel; whisk until well combined.
Pour butter mixture into prepared dutch oven.
Top with 1/2 cup of the pecans.
In small bowl, mix granulated sugar and cinnamon.
Separate dough into 10 rolls.
Cut into quarters.
Place dough pieces in sugar mixture; toss to coat.
Arrange dough in single layer in dutch oven.
Bake at 375 degrees for 25-30 minutes or until golden brown and no longer doughy in center.
Drop icing by teaspoonfuls over top of coffee cake; sprinkle with remaining pecans.
Cool for 10 minutes before cutting into squares.
Serve warm, makes 10 servings.
|Spread brown sugar mixture in bottom of well oiled |
oven then top with pecans
arrange in single layer in dutch oven