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You'll want to start by getting your dutch oven ready. For proper heat in a dutch oven, use 4-6 coals less than the inch diameter of the oven under the bottom and four to six coals more on top of the oven.
Rotate oven and lid separately 90 degrees every 5-10 minutes during baking and remove from bottom heat the last 15 minutes when baking. Line dutch oven with aluminum foil and spray with non-stick cooking spray.
Thaw rolls until soft. Cut roll in half. Mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.
I started with a roll half, and then continued in a circle. Then lined inside of the circle the same way until the bottom of the pan was covered. There were enough rolls left over to continue with one more circle in a second layer. Cover with lid.
Let rise until doubled in size (2-3 hours). Bake in fire for 25-30 minutes or until center is done. Remove from fire and immediately go around the edges of the oven with a knife. Invert onto a serving plate. Enjoy!