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Dutch Oven Cinnamon-Pecan Ring

As I've said other places, Dutch oven desserts are a fabulous way to cook outdoors. You can cook just about anything in a Dutch oven that you can cook in your own kitchen. This Dutch oven Cinnamon-Pecan Ring is a perfect example and will provide you a wonderful dessert to go with your outdoor meal.

 

Dutch Oven Cinnamon-Pecan Ring
Recipe type: Dutch Oven Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 -1lb loaves of frozen bread dough, thawed
  • ½ c sugar
  • 3 tsp cinnamon
  • ½ c packed brown sugar
  • 1¼ c powdered sugar, siften
  • ½ tsp vanilla
  • ½ c butter, melted
  • ½ c chopped pecans
  • Milk (about 4 tsp)
  • Chopped pecans
Instructions
  1. To start with, lightly grease the inside of your Dutch oven.
  2. Flatten the thawed bread dough slightly on a lightly floured surface.
  3. Cut each loaf into 4 pieces, which will give you a total of eight pieces. Take each piece and form into an 18" long rope by rolling each piece between your hands.
  4. Brush each rope all over with melted butter
  5. Mix the sugar, brown sugar, and cinnamon together and place the mixture on a sheet of foil.
  6. Next, take a rope piece and roll in the sugar mixture, making sure that it is coated all over.
  7. Shape the rope into a coil and put into the center of the Dutch oven.
  8. Roll another rope piece in the sugar mixture. Attach to the end of the first rope by squeezing the ends together, and continue to coil it.
  9. Continue coating the rope pieces in sugar, attaching them to the previous piece, and forming the coil, which should end up about 10-11" across.
  10. Sprinkle any remaining sugar over the coil and then sprinkle the chopped pecans over it all.
  11. Put the Dutch oven lid on and set the oven near the fire to let the bread dough rise for about 45 minutes. Don't put it too close, just close enough to feel the heat and allow the dough to rise. This step is perfect to do while you cook the rest of your meal.
  12. After 45 minutes, put 6-8 coals under the Dutch oven and 14-16 coals on top. Bake for about 30 minutes. If you need to, cover the bread with foil during the final 15 minutes to prevent over-browning.
  13. Cool for 15 minutes and serve!
  14. Stir together powdered sugar, vanilla, and enough milk to make a thick glaze. Spoon the glaze over the top of the ring. Top with pecans.

I hope you enjoy this delicious dessert.  It's a bit more involved than other Dutch oven desserts, but it is worth it.
Scott

For more information on Dutch Oven cooking, see my series on Getting Started with Dutch Oven Cooking.

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