Go Back

Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick are spiral roasted rolls that turn golden brown over coals and come off the stick clean. This campfire breakfast method uses refrigerated dough wrapped tight for a cooked-through, caramelized edge with icing drizzle.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
cooling 2 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Cinnamon roll dough with icing
  • 1 can (16.5 oz) refrigerated cinnamon rolls with icing Use the can of cinnamon rolls that includes icing.
For roasting
  • 8 roasting sticks Use sturdy roasting sticks that can handle heat.
  • 1 aluminum foil Wrap foil around sticks as needed for safe handling.

Method
 

Prep the dough
  1. Separate the cinnamon rolls from the can and unroll each one into a long strip.
  2. Wrap each strip around the end of a roasting stick in a tight spiral, keeping the coils snug so they roast evenly.
Roast over campfire coals
  1. Hold the wrapped rolls over campfire coals (not flames), rotating constantly for 10-12 minutes until golden brown and cooked through.
Cool and finish
  1. Remove the rolls from the heat and let them cool for 2 minutes.
  2. Slide the rolls off the stick and drizzle with the included icing.
  3. Serve the cinnamon rolls warm.

Notes

Pro tip: rotate nonstop and keep them over steady coals (not flames) so the spirals roast through without burning. Store any leftovers in the fridge for up to 2 days, rewarm in the oven or over low heat until just soft. Freezing isn’t recommended because refrigerated dough textures change after thawing. If you need a lower-sugar option, use reduced-sugar cinnamon rolls and a reduced-sugar icing mix while keeping the same roasting method.