Dutch Oven Cinnamon Roll Bake (Dutch Oven)

PRE-TRIP PREP: For short trips (3–4 days): keep cans refrigerated/in cooler until use. For longer Grand Canyon trips: freeze cans solid before departure and plan to use on Day 1–3 before they thaw out. Canned dough will not hold up past the first few days on a long trip — use early or substitute with shelf-stable alternatives on later days. Best enjoyed on a layover day.

ON THE RIVER: Prepare charcoal briquettes — you will need approximately 21 briquettes (10 under, 11 on top) for a 12-inch Dutch oven. Grease inside of Dutch oven with butter. Sprinkle brown sugar, cinnamon, and pecans across the bottom. Separate cinnamon rolls and place in a single layer. Cover and bake with charcoal approximately 20–25 minutes until rolls are cooked through and golden. Remove from heat, invert onto a plate. Drizzle with included icing and serve immediately.