Heidi Van Valkenberg makes a delicious, Dutch Oven dessert with Rhodes
Bake N’ Serve cinnamon rolls.
18 Rhodes AnyTime!™ Cinnamon Rolls, thawed but still cold
2 Granny Smith apples, peeled and diced
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup graham cracker crumbs
1/4 cup chopped pecans
2 packets cream cheese frosting (included with rolls)
1/3 cup caramel ice cream topping
Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch
oven lined with aluminum foil or sprayed with non-stick cooking spray. In a
bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans.
Sprinkle evenly over cut rolls. Cover with lid and bake at 350°F 25-30
For icing combine cream cheese frosting with caramel topping. Drizzle over
pie while still warm.
Dutch Oven Temperature Control using Briquets:
350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10