Bakery Cinnamon Roll and Denver Omelette Scramble

Cinnamon roll: Prep DO and coals. For the caramel sauce, combine butter and dark brown sugar in DO over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and pinch of salt. Mix well but do not bring to a boil. Sauce will be thick. Cut cinnamon rolls and disperse throughout dutch oven on top of sauce.