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48852Re: [dutchovencooking] Re: Timing Cinnamon Rolls for Breakfast

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  • samandheidi@wildblue.net
    Jul 1, 2008
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      The way I make cinnamon rolls, is I use the Bridgeford Frozen rolls of
      dough. You could use them, let them thaw out the day before you want to
      use them. Slather them with butter cover with saran wrap over night in a
      warm spot to rise, roll them out the next morning put your stuff on it,
      roll em, and let rise by the campfire for an hour. And bake. Or get them
      all ready the night ahead and let the rolls rise overnight bake the next
      morning. You just gotta have them in a warm spot, 80 degrees or better.

      -------Original Message-------

      From: k2outside
      Date: 07/01/08 18:48:48
      To: dutchovencooking@yahoogroups.com
      Subject: [dutchovencooking] Re: Timing Cinnamon Rolls for Breakfast

      Now, that's a lovely idea. I'm trying to infect my camping partners
      with castironitis. They even own a combo cooker. If I can show them
      how easily they can make fresh cinnamon rolls in it, it might spark
      the fire! If I made them from scratch, it might seem more unattainable.

      --- In dutchovencooking@yahoogroups.com, "Dean&Ruth Patterson"
      <d.k.patterson@...> wrote:
      > I have used caned cinnamon rolls many times if takes about 40 minutes
      > to bake them 8 rolls in a can 5 cans in a 12 inch and I have not had
      > any left over. I know they are not home made but I did not have to
      > get up 2 hr before everyone else. Try them you mite get lazy like me.
      > Dean
      > --- In dutchovencooking@yahoogroups.com, "Hotmail K2outside"
      > <k2outside@> wrote:
      > >
      > > I'd love to make cinnamon rolls while on an upcoming camping trip.
      > Looking
      > > at the recipes I find, it looks like I'm in for two hours from the
      > time my
      > > feet hit the ground until we're eating hot rolls. That includes
      > mixing,
      > > kneading, rising, rolling out, filling, rolling up, slicing,
      > placing, rising
      > > and baking. So, I'm either getting up two hours before my camping
      > partners
      > > or we're eating two hours after we all get up. Or, I guess I could
      > get up
      > > one hour before them and we eat one hour after they all get up.
      > I'm not
      > > crazy about getting up much earlier. My baby hasn't been sleeping
      > through
      > > the night well recently, so sleep is precious! Another option
      > would be to
      > > make them the night before, but, then, they're not fresh in the
      > morning and
      > > I run the risk of them sweating in the DO, getting soggy. But, are
      > > 10-hour-old rolls just fine if stored properly (under a towel?)? I
      > have
      > > seen that some folks do everything to the last rise the night
      > before, then
      > > chill 'em overnight. I will have some limited refrigeration. For
      > space,
      > > it'd probably make sense for me to stop before cutting them, so I'd
      > just
      > > store the log. What do ya'll do?
      > >
      > > Right now, I'm considering using the recipe for "Best Ever Cinnamon
      > Rolls"
      > > from _The_Dutch_Oven_Resource_. The picture sure looks yummy.
      > >
      > > -kathleen
      > >

      [Non-text portions of this message have been removed]
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