Blueberry Cinnamon Roll Coffee Cake

 

     If you liked playing with Play-Doh and Silly Putty as a child you are going to enjoy making this Pillsbury Bake Off winning recipe.  The fun part is mashing each cinnamon roll with the palm of your hand then rolling it around the filling.  I would suggest only putting a small amount of filling in each roll, folding the sides over one another then pinching and twisting the ends so each bundle is completely sealed.  I followed the original recipe and thinned the icing with a little lemon juice, pouring it over the coffee cake like a glaze, but would recommend using the thick icing right out of the package. 
     Once you master the art of shaping the dough, the possibilities of using different fillings are endless.  A mixture of crumbled bacon, softened butter, brown sugar and a little maple syrup immediately comes to mind.  Any canned pie filling would be good as well and very convenient for camping.  Just remember to add the filling sparingly and you can't go wrong.
      In my 10 inch dutch oven, the cake baked for 22 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 4 briquettes spaced evenly in the center.  I would advise lighting your coals halfway through the assembling process, if you let the raw dough sit for too long before baking it will start to rise and unseal. 

Blueberry Cinnamon Roll Coffee Cake
1 medium lemon
3/4 cup fresh blueberries
1/4 cup blueberry preserves
2 tsp cold butter, cut into small pieces
2 12.5 oz cans Pillsbury refrigerated cinnamon rolls (not Grands)
1 egg
1/4 cup chopped pecans or walnuts (optional)

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In medium bowl, grate 1 teaspoon zest from the lemon.
     Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork.
     Stir in preserves, remaining blueberries and butter; set aside.
     Separate rolls from both cans; reserve icing.
     On parchment paper, press rolls, cinnamon side down, into 3 to 4 inch rounds.
     Spoon about 1 tablespoon blueberry mixture in center of each round.
     Fold dough over filling, pressing edges to seal.
     Place filled rolls in pan, seam side up in spoke fashion with two in the center.
     In small bowl, lightly beat egg with wire whisk; brush over rolls.
     Bake 22-25 minutes at 350 degrees or until center is deep golden brown.
     Allow to cool for 10 minutes before removing from oven and frosting with icing.
     Sprinkle with nuts if desired.

Place stuffed cinnamon rolls side by side in
parchment lined oven

Bake at 350 degrees for 22-25 minutes

Glaze or frost with icing while still warm

A fun and yummy coffee cake that kids
 of all ages will enjoy making

Upside-Down Banana-Walnut French Toast

     I apologize for tempting you with this luscious recipe so soon after making your resolutions to eat healthier in the New Year, but it was so incredibly delicious I just couldn't wait to share it with you.  This French Toast from Betty Crocker is by far, one of the best things I've made in my dutch oven.  They need to invent an Upside-Down Banana-Walnut French Toast candle because the scents and smells lingering in your dutch oven and kitchen will positively delight you.  After assembling the dish, I let it sit for a good hour before lighting the coals.  On a cold and blustery day it baked for a total of 45 minutes with 12 coals in a ring around the base of the oven and 24-26 briquettes spaced evenly on the lid.  Pack a spatula and a big spoon in your chuck box, after you dish it up you won't want to waste a drop of the sugary nuts and topping. 

Upside-Down Banana-Walnut French Toast
1 1/2 cups packed brown sugar
1/2 cup butter or margarine, melted
1/4 cup light corn syrup
1/2 cup chopped walnuts OR pecans
3 bananas, sliced
1 loaf (about 1 lb) sliced, unfrosted, firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 tsp vanilla
1 tsp cinnamon
Powdered sugar, if desired

     Lightly oil or spray 12 inch dutch oven, line with parchment paper if desired.
     In large bowl, stir brown sugar, butter, corn syrup and walnuts until smooth.
     Gently stir in bananas.
     Spoon mixture evenly into prepared dutch oven.
     Reserve ends of bread for another use because they don't soak up the egg mixture very well.
     Arrange 2 layers of bread over banana mixture, tearing bread slices to fit if necessary.
     In medium bowl, beat eggs, milk, cinnamon and vanilla with wire whisk until well blended.
     Pour egg mixture over bread.
     Allow to sit in a cool place in dutch oven for 30 minutes to an hour.
     Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.
     Serve portions upside down, spooning sauce from bottom of dish over each serving.
     Sprinkle with powdered sugar.
     Makes 6-8 servings.

Spoon banana mixture evenly in bottom of 12 inch dutch oven

Place two layers of bread slices over bananas

Pour egg mixture over bread and allow to sit for
30-60 minutes in a cool place

Bake at 350 degrees for 45 minutes or until knife '
inserted in center comes out clean

The ultimate French Toast bake and don't forget a big
spoon for the topping

Cinnamon Roll Coffee Cake for a Crowd

      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

Roll cinnamon roll pieces in cinnamon sugar then
arrange in single layer in dutch oven

Bake at 375 degrees for 25-30 minutes

Add icing and remaining pecans

Be sure to serve this yummy pull-apart coffee cake while
still warm

Kerrygold Basic Breakfast Sticky Buns

 

     Many of you may be entertaining house guests for Thanksgiving or are just looking for something special to make for the holiday, these Sticky Buns from Kerrygold are by far one of the easiest and most scrumptious things I have ever made in my dutch oven.  The hardest part is remembering when to take the loaf of bread out of the freezer.
      Mistakenly, I poured the melted butter into my dutch oven before I added the the parchment paper.  They baked wonderfully without it but if you don't remove the buns immediately from your oven after baking, the bottom layer of caramel will harden like cement.  If you line your oven, you can lift them out together and invert them easily onto a platter, gooey topping and all.  Once I removed the rolls and scooped out the topping, I quickly washed my dutch oven under hot water while it was still warm and had no problem removing the caramel. 
     The rolls baked for 22 minutes with 12 coals in a ring around the bottom, 18 placed along the outside of the lid with 8 spaced evenly in the center.  You can add chopped pecans, walnuts, pears, apples, or cranberries to the bottom layer, you are only limited by your imagination.  I thawed a loaf of Rhodes bread dough in the refrigerator before rolling it out on the counter and with the cold weather, it took a good 2 hours for them to rise.  It goes without saying that these must be eaten while warm and preferably in two bites so you can instantly go back for another. 
     Thank you all for following my blog and I wish you and your families a very Happy Thanksgiving! 

Kerrygold Basic Breakfast Sticky Buns
1/2 cup (1 stick) butter, softened and divided
1 cup brown sugar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 loaf (1/3 of a 32 oz. pkg.) frozen bread dough, thawed

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Melt 6 Tblsp butter, pour into prepared oven, tipping to evenly coat bottom with butter.
     In a small bowl, combine brown sugar, cinnamon and nutmeg.
     Sprinkle 3/4 of sugar mixture evenly over melted butter and set aside.
     Roll dough into a 12 by 12 inch square on parchment paper or a lightly floured board.
     Spread dough with remaining 2 Tblsp butter.
     Sprinkle remaining brown sugar mixture over butter and press lightly into dough.
     Roll up tightly and pinch seams to seal.
     With serrated knife, cut into 1-inch slices.
     Place into dutch oven; cover and let rise in a warm place until doubled in size, about 1 hour.
     Bake at 350 degrees for 20-25 minutes or until golden brown.
     Let stand for 5 minutes before lifting out and inverting onto platter.
     Makes 12 rolls.

Pour melted butter into dutch oven then sprinkle with brown
sugar mixture

Roll dough into a 12 by 12 inch square then
spread with butter and sprinkle with rest of brown sugar

Roll dough, cut into 1 inch slices and place in oven

Cover and let rise until doubled in size

Bake at 350 degrees for 20-25 minutes

Gobble 'em up while they're hot

Key Lime Pie Cinnamon Rolls

     In the time it takes you to zest a couple of limes and whack open a tube of Pillsbury Grands Cinnamon Rolls you can make these out of this world delicious Key Lime Pie Cinnamon Rolls.  Another convenient recipe, all you have to do is unroll the dough, sprinkle with the filling, reroll and bake.  Also, cutting the rolls with a serrated knife helps to hold them together.  I actually found a bag of key limes in my grocery store but you could substitute regular limes and they would be equally good.  In my 10 inch dutch oven they baked for 20 minutes with 10 coals in a ring around the base of the oven and 22 on the lid.  Make a double batch if you can, these are so tasty everyone will be lined up for seconds.
 
Key Lime Pie Cinnamon Rolls
1 can Pillsbury Grands Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs, separated
1 Tblsp grated Key Lime peel
1/2 cup white chocolate chips
1 Tblsp Key Lime juice
(Key Limes can be substituted with regular limes)

     Lightly oil or spray dutch oven; line with parchment paper.
     Remove dough from can; do not separate dough into rolls. 
     Reserve icing.
     Carefully unroll cinnamon roll dough on waxed paper.
     Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel, and white chips; lightly press chips into dough.
     Reroll dough; using serrated knife, separate into 5 rolls.
     Place, cut side up, in prepared dutch oven.
     Bake 17-20 minutes or until golden brown.  Cool 5 minutes.
     Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended.
     Drizzle icing over warm rolls.
     Sprinkle tops with remaining graham cracker crumbs.  Serve warm.

Unroll dough from package then sprinkle with
chips, crumbs and zest

Reroll dough, cut into rolls then place in oven

Bake for 17-20 minutes at 350 degrees

Drizzle with lime flavored glaze and devour while warm