How To Feed Six with one Cinnamon Roll

In the winter my friends and I like to play with miniature lead soldiers. We play a game called Johnny Reb III. We gather at 8:00 am and have coffee and some breakfast item.  We play until noonish then break for lunch. After lunch we play to 3:00 pm or until one side is beaten.
The last time I hosted the game, I made one Cinnamon Roll for the six players who came.
Here it is.

This is 14 inches across.  It will easily make 12 to 14 servings.  I baked this one in a conventioal oven on a Pizza pan. The recipe comes from "O'Donnell's Kitchen available on Amazon. https://www.amazon.com/ODonnells-Kitchen-Recipes-Story-Camp/dp/1549937006

Cinnamon Ring
14" Dutch oven

Dough:
5-6 cups flour
2 Tbs. active dry yeast
2/3 cups sugar
1 Tbs. salt
1 (12 oz.) can evaporated milk, warmed
1/2 cup milk, warmed
1 egg, beaten
1/3 cup butter, melted

Filling:
2 Tbs. butter
2 cups brown sugar
2-3 Tbs. cinnamon

1/2 Cup Chopped Pecans or Walnuts

Frosting:
1/2 up butter or margarine
1 (8 oz) pkg. cream cheese, softened
4 cups powdered sugar
2 tsp. vanilla

For the dough:  In a mixing bowl combine 2 cups flour, yeast, sugar and salt; blend well.  Mix in the warm evaporated milk and warm milk, egg and melted butter.  Mix thoroughly.  Mix in remaining flour, 1 cup at a time, until the dough pulls away from the sides of the bowl.  Turn out onto a floured surface and knead it for 5 minutes until dough becomes elastic and sticky.  Roll dough generously in flour, then cover and place in a warm area to rise until double.

Assembly:
Punch the dough down and divid in two pieces. Take one piece of dough and roll into a rectangle about 9 x 13 inches.  Brush dough with melted butter, spread on brown sugar and sprinkle on the cinnamon.  Roll up jellyroll style starting with the long end.  Repeat with the second piece of dough.  Start in the center of a 14 inch Dutch Oven of Pizza pan and coil the dough. When the first is coiled add the second piece and continue the coil.
Bake using 10 briquettes on the bottom and 18-20 on top, until rolls are lightly browned.  Total baking time will be between 20 and 30 minutes.  For even browning rotate the oven and lid every 10 minutes.  Cool and frost. For baking in a conventional oven Bake 20 to 30 minutes at 350 Degree.

Frosting:
Cream butter and cream cheese in a bowl.  Gradually add sugar and vanilla; beat well.  Spread on cooled roll. 

That's it.  Enjoy.  Next time my award winning Salt Beef and Beans.

You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
Here's the link: https://tinyurl.com/y8txddbt

O'Donnell's Kitchen Recipes and Stories from the Camp

It has been some time since I last wrote in the Blog. I have been busy, and I hope to become a regular
poster again.

So, what have you been up to?  I have published two books on Amazon.
The first is The Road to Freedom, A History of the 108th Infantry Regiment (USCT).
The other is O'Donnell's Kitchen, Recipes and Stories from the Camp.  This is a collection of recipes from me, my Grandma Gavin and that I have borrowed or found. It is also stories from around the camps I have cooked for during the 36 years of  reenacting.

O'Donnell's Kitchen is going to be my focus in the Months to come.  I will share some of the stories and recipes in this Blog.

To get a copy of O'Donnell's Kitchen go to Amazon
You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
Here's the link: https://tinyurl.com/y8txddbt
It is available in eBook, and Paperback formats. Buy the Paperback and get a free eBook.

Thanks for your support.

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