Campfire Cinnamon Rolls
Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It's perfect for the whole family; kids can help too!
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Servings: 12 servings
Calories: 236kcal
Equipment
Ingredients
Rolls:
- 3 cups biscuit mix
- 1 cup whole milk
- 1 tablespoon salted butter melted
- 2 teaspoons ground cinnamon
- 1/4 cup cane sugar
Icing:
- 1 tablespoons salted butter softened
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup whole milk
- 1 1/2 cups powdered sugar
Instructions
Mix and Roll the Dough:
- In a large bowl, mix the biscuit mix and milk together until you have a nice sticky dough.
- In a separate smaller bowl, mix together the cinnamon and sugar, and set aside.
- Spread a little flour or biscuit mix out on a clean surface, and knead your dough just enough so it's not sticky anymore.
- Roll out the dough to about 1/4 inch thickness.
- Brush the melted butter onto the dough; then sprinkle it with the cinnamon sugar mixture.
- Roll the dough tightly into a log. Then cut it into 1-inch slices.
- Place each slice upright in a foil pie plate.
- Once the pie plate is full, cover it with plastic wrap; then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.
Make Powdered Sugar Icing:
- In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
- Add the milk to the mixture.
- Slowly add the powdered sugar to the mixture, mixing it in as you go.
- Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.
- Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler.
How to Bake Dutch Oven Cinnamon Rolls:
- For Dutch oven cinnamon rolls, make a sling with aluminum foil.
- Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few jar rings in the bottom of our Dutch oven, so the pie plate isn't sitting directly on the bottom of the Dutch oven.
- Let the rolls cook over the coals of a campfire, or on the grate above the coals in the grill, for probably 10 minutes or a little more, 'til they're golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the fire, and the bottoms of your cinnamon rolls won't burn. However you cook them, just check them frequently to make sure they don't burn.
How to Bake Pie Iron Cinnamon Rolls:
- Spray the inside of a pie iron with cooking spray.
- Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.
- Cook the cinnamon rolls for around 10 minutes, or 'til they're golden brown and done. Just check them frequently to make sure they don't burn.
- When your campfire cinnamon rolls are done, just squeeze on the icing, and they're ready to eat! Yum!
Notes
I recommend mixing these up at home and then packing them in the cooler for cooking over the campfire (or grill). If you can't use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.
Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.
Nutrition
Serving: 12servings | Calories: 236kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 408mg | Potassium: 90mg | Fiber: 1g | Sugar: 24g | Vitamin A: 102IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg
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