These are so yummy. They are warm, cinnamony, gooey, sticky, and sweet, and the pecans add flavor and crunch! I love blueberries, but pretty much any kind of fruit pie filling would go well in this (canned or homemade). The next time I make this, I’m thinking of using apple or peach pie filling. You could also use walnuts, almonds or some other kind of nut in place of the pecans. I would choose a nut that compliments whatever fruit you’re using.
In addition, this recipe could be made as a breakfast item or as a dessert.
We made this up at Camp Sheppard in the snow when we went up to teach more Dutch oven cooking. There was about a foot of snow on the ground. It was cold and we had a hard time keeping a fire going in the Scout Craft area because the wood was damp, but overall it wasn’t too bad and we had a great time. Camp staff, as usual, rocked our day.
This recipe was perfect for a cold, snowy day. It was warm and tasty, easy to assemble, with a short cook time. I was a little nervous about how much the snow would be a factor. When cooking with charcoal, the coldness of the snow is not so much the issue as the wetness of the snow. We erected a shelter over the cook area and I’m glad we did because it snowed all day. Underneath our shelter, our charcoal stayed dry and performed admirably. To compensate for the colder temperatures, we added a few extra coals to the top and the bottom of the Dutch oven.
12-inch Dutch oven
25+ charcoal briquettes
1 cutting board
1 large serving spoon
1 mixing bowl
Fork or pastry cutter
Heavy-duty extra-wide aluminum foil
2 (12.4 oz.) refrigerated cinnamon rolls w/cream cheese icing
1 (21 oz.) can blueberry pie filling
¼ cup (½ of a standard stick) butter
½ cup all-purpose flour
½ cup brown sugar
1 cup pecans, chopped
Line Dutch oven with foil. Prep 25+ coals.
Arrange the cinnamon rolls in the bottom of the Dutch oven.
Spread the pie filling over and in between the rolls.
In a small bowl, combine butter, flour, brown sugar and pecans. Sprinkle mixture over pie filling.
Bake at 350°F, using 17 coals on the lid and 8 underneath, for 45 to 50 minutes or until golden brown. (We added extra coals to compensate for the cold.)
Remove from heat and, while still warm, drizzle on the cream cheese icing found in the refrigerated roll containers.
Serves 8-16 (1-2 rolls per person)