Serves: 20
Total Calories: 209
Yield: 20
Thaw rolls until soft. Cut each roll in half. Line dutch oven with sprayed aluminum foil. Mix brown sugar, cinnamon and nuts together. Dip roll halves in butter, then roll in cinnamon sugar mixture until thoroughly coated. Arrange in dutch oven and cover with lid. Let rise until double in size (2-3 hours). Bake for 25-30 minutes or until center is done. Remove from fire and immediately go around edges with a knife. Invert onto serving platter.
This Dutch Oven Cinnamon Nut Pull-Apart recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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