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Dutch Oven Stuffed French Toast Rolls

Skill: Beginning Prep Time: 20 Bake Time: 40 Servings: 12

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15 Rhodes Frozen Dinner Rolls (completely thawed)
Package of Cream Cheese (you will not use all of it)
3 Large Eggs
Splash of Milk (Optional)
Cinnamon Sugar
2 Tablespoons Butter
Maple Syrup


Line a 10 or 12 inch dutch oven with foil. Butter the foil.
Heat oven to 350 degrees or prepare your coals.

(DUTCH OVEN TEMPERATURE TIP: A good rule of thumb for the amount of coals to use is to add 2 to the size of the dutch oven on the bottom and subtract 2 from the size for the top. For example: a 12 inch dutch oven will use 14 coals on bottom and 10 on top.)

Whisk all the eggs and a splash of milk together in a bowl.

Roll or pat out the dinner rolls in your hand so they create a 1/2 inch thick disc. Add a teaspoon of cream cheese to the center of the dough circle.

Roll the cream cheese up into the roll like a burrito, then tuck the ends underneath. Continue with the rest.

Once all 15 rolls are formed, dip them in the egg solution and place on top of the buttered foil in the dutch oven.

Once they are all dipped and nestled closely in the dutch oven, sprinkle with a generous amount of cinnamon sugar.

Cover with the lid and bake in the oven for 40 minutes or until the roll dough pops back up after lightly poking it. I can usually tell that it is done when I start to smell it. It smells just like fresh baked cinnamon rolls. Please note: It will cook faster when using coals so stay close and use your nose as your timer.

Serve warm with maple syrup.