I think I’ve tried every Pinterest recipe for campfire cinnamon rolls, and none have really turned out until this one. It’s honestly hard to bake over an open fire. I know our ancestors did it, but I don’t have their expertise and so far I haven’t the patience to master it on my own. My baked creations either char and taste like smoke, or they are gooey raw. But this recipe actually cooked pretty well and was delicious. They stuck to the skillet terribly, but what I scraped off was perfectly edible, if not exactly beautiful. I will definitely make them again, as it’s a treat to start a day with warm cinnamon rolls! This was adapted from Chelsea’s Messy Apron.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 packages Buttermilk Biscuits (Depending on your size skillet you may have some leftover)
- 1/4 cup butter melted
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1 and 1/2 cups powdered sugar
- 1/4 cup butter softened
- 1/2 - 1 teaspoon vanilla extract depending on taste preference
- 2-3 tablespoons milk or heavy cream
- Before you go: mix together the sugar and cinnamon in a ziplock bag. Make frosting and seal into another ziplock bag.
- At the campsite: Melt butter. I melted it in the cast-iron skillet and left it in there.
- Fill another bowl or a paper plate with the cinnamon and sugar.
- Flatten each roll with a cup or small rolling pin (I know, I don't have a small rolling pin either. I used a cup. But if you do...)
- Dip each flattened roll into the butter, then into the cinnamon/sugar mix. Be sure to cover both sides.
- Roll up tightly and set aside on a paper plate. If you happen to have two pans, then one can be used for the butter and the other can be used for the rolls, but I only have one pan for camping.
- When all of the flattened rolls have been dipped and rolled, then arrange them in your skillet end to end, starting at the outside of the pan and working into the middle until all the rolls are laid in the pan like a spiral. You may have a couple of rolls leftover depending on the size of your pan.
- Cover with foil.
- Place on the fire at a very warm location. You want it hot enough to cook, but not hot enough to scorch.
- Bake for 20 minutes or until rolls in the middle are cooked through.
- Drizzle with frosting and serve.
**A big note: I’m not a chef or even a great cook. I find recipes and adapt them to camping, but every campfire is different. If you think you have a better way of doing something, do it! After all, camping with kids is allllll about adapting and being flexible!