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Campfire Cinnamon Roll Ups On A Stick

Campfire cinnamon roll ups on a stick made with refrigerated breadstick dough, wrapped in a spiral, then roasted over the fire until golden and cooked through. Finished with cinnamon butter and a quick powdered sugar milk glaze that drips over warm, sticky centers.
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Prep Time 10 minutes
Cook Time 10 minutes
cooling 2 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Dough and coating
  • 1 can refrigerated breadstick dough Use breadstick dough (or biscuit dough).
  • 0.25 cup butter Melted for brushing.
  • 0.25 cup cinnamon sugar For sprinkling.
  • 1 roasting sticks Wooden roasting sticks for wrapping.
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk

Method
 

Wrap the dough
  1. Separate the breadstick dough into individual pieces.
  2. Wrap each dough piece around the end of a roasting stick in a spiral pattern, leaving no large gaps.
Roast over the campfire
  1. Brush the wrapped dough with melted butter, then sprinkle all sides with cinnamon sugar.
  2. Hold the sticks over campfire flames and rotate constantly for 8-10 minutes, until deep golden brown and cooked through (visual cue: set, browned dough with no raw center).
Cool and glaze
  1. Slide each roll up off the stick and let cool for 2 minutes (visual cue: glaze won’t sink immediately; still warm).
  2. Mix powdered sugar and milk until smooth, then drizzle over the warm roll ups (visual cue: glaze ribbons and drips lightly).

Notes

For the best cooked-through centers, keep the dough close to the heat but not directly in the flame, and rotate every few seconds so the spiral browns evenly. Store leftovers covered in the fridge for up to 2 days and rewarm briefly over low heat or in a toaster oven until warmed through. Freezing isn’t recommended for the glazed texture. If you want a lighter option, use reduced-fat milk in the glaze and slightly less butter for brushing.