Pull-Apart Sticky Buns in a Dutch Oven

Ingredients

  • 24 frozen dinner rolls
  • 18-inch heavy-duty aluminum foil
  • ⅔ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ cup chopped pecans
  • ½ cup butter, melted

Looking for a show-stopping, gooey, melt-in-your-mouth treat you can make right at the campsite? These Pull-Apart Sticky Buns are a dream come true. With just a few ingredients and a trusty Dutch oven, you’ll have sweet, caramelized rolls that are perfect for breakfast, dessert, or a late-night treat under the stars.

Cooking Steps

  • 1
    Let the frozen dinner rolls thaw until soft. Cut each roll in half using kitchen scissors or a knife.
  • 2
    Line your 12-inch Dutch oven with heavy-duty aluminum foil and grease the foil lightly (this makes cleanup a breeze and helps with the final flip).
  • 3
    In a small bowl, mix together the brown sugar, cinnamon, and pecans.
  • 4
    Dip each thawed roll piece in melted butter, then roll it in the cinnamon-sugar-pecan mixture. Place each coated piece into the Dutch oven. Once all pieces are in, pour the remaining sugar mixture and butter over the top.
  • 5
    Cover the Dutch oven and place it in a warm location. Let the rolls rise until doubled in size (this may take 30–60 minutes depending on temperature).
  • 6
    Bake the rolls in the covered Dutch oven for 25–35 minutes, using a ring of coals underneath and a full ring on top. Check occasionally toward the end of baking time to avoid burning the bottoms.
  • 7
    Once golden brown and baked through, invert the sticky buns onto a tray or foil-lined surface and peel back the foil for a dramatic reveal of gooey goodness.

Why You’ll Love These Sticky Buns

 No kneading or homemade dough required
 Made right in a Dutch oven—perfect for camping or outdoor cooking
 Pecans and brown sugar melt into a sticky caramel sauce
 Fun for kids to help assemble
 Foil lining = super easy cleanup


Serving Ideas

  • Enjoy them fresh in the morning with coffee or cocoa

  • Add a drizzle of cream cheese glaze for an extra indulgence

  • Serve with scrambled eggs and bacon for a full brunch setup

Roughing It Easy

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