Hunt4Ever
05-02-2004, 07:45 PM
I had a request for this so I'm posting it again.
Home made cinnamon rolls. Done with a boiling pot of coffee, you will be called Camp King for a day.
Here you go. I tried a new version of the recipe this morning. These turned out better. The original recipe did not contain raisins. It came from a book called Cooking the Dutch Oven Way. (just trying to give credit where credit is due)
Brown Sugar Cinnamon Raisin Biscuits
2 Cups Jiffy Baking Mix
.75 Cups Milk
.25 Cups Brown Sugar (very tightly packed)
.25 White Sugar
2 Teaspoons Cinnamon
2 Tablespoons Cooking Oil or Melted Butter
Baking Raisins (not regular raisins, they are too dry)
.5 Stick of Butter or Margarine
Pecan pieces (optional, but very good here)
Almond slices (optional, but very good here also)
1. Blend the mix and milk. Roll or pat out until .25 inches thick. You are going to roll this up in a minute, so try and make sure it is somewhat square.
2. Mix brown sugar, white sugar, cinnamon, and oil.
3. Melt the half stick of butter and spoon or brush it on the dough.
4. Spread the sugar mixture evenly over the dough.
5. Evenly sprinkle baking Raisins, and nuts on top.
6. Roll dough carefuelly like a jelly roll. As you roll, brush butter on the newly exposed dough.
7. Cut the roll into .75-1 inch pieces and CAREFULLY place in a well greased Dutch oven. Pour or brush any remaining butter on the tops.
8. Bake 375, 20-30 minutes, or until done.
9. Serve warm with hot coffee.
10. Let someone else clean up
If you do this recipe in the oven, do not use the lid. Using charcoal, use about 5 briquettes on the bottom and 7 on the top.
Try it, you’ll like it.
Oh, by the way, preheat your dutch oven while your getting everthing ready. If you don't, baking time will at least double.
Home made cinnamon rolls. Done with a boiling pot of coffee, you will be called Camp King for a day.
Here you go. I tried a new version of the recipe this morning. These turned out better. The original recipe did not contain raisins. It came from a book called Cooking the Dutch Oven Way. (just trying to give credit where credit is due)
Brown Sugar Cinnamon Raisin Biscuits
2 Cups Jiffy Baking Mix
.75 Cups Milk
.25 Cups Brown Sugar (very tightly packed)
.25 White Sugar
2 Teaspoons Cinnamon
2 Tablespoons Cooking Oil or Melted Butter
Baking Raisins (not regular raisins, they are too dry)
.5 Stick of Butter or Margarine
Pecan pieces (optional, but very good here)
Almond slices (optional, but very good here also)
1. Blend the mix and milk. Roll or pat out until .25 inches thick. You are going to roll this up in a minute, so try and make sure it is somewhat square.
2. Mix brown sugar, white sugar, cinnamon, and oil.
3. Melt the half stick of butter and spoon or brush it on the dough.
4. Spread the sugar mixture evenly over the dough.
5. Evenly sprinkle baking Raisins, and nuts on top.
6. Roll dough carefuelly like a jelly roll. As you roll, brush butter on the newly exposed dough.
7. Cut the roll into .75-1 inch pieces and CAREFULLY place in a well greased Dutch oven. Pour or brush any remaining butter on the tops.
8. Bake 375, 20-30 minutes, or until done.
9. Serve warm with hot coffee.
10. Let someone else clean up
If you do this recipe in the oven, do not use the lid. Using charcoal, use about 5 briquettes on the bottom and 7 on the top.
Try it, you’ll like it.
Oh, by the way, preheat your dutch oven while your getting everthing ready. If you don't, baking time will at least double.