With most of the prep work done at home before you head out to the great outdoors, you can bake these breakfast-worthy Cinnamon Rolls to enjoy with your morning coffee by campfire. Make the rolls from scratch in your kitchen and pack them in a cooler to bake off at your campsite. For this recipe, we recommend using a stand mixer, but you can also mix and knead the dough by hand. You’ll need a cast-iron skillet and aluminum foil or a Dutch oven with a lid for this recipe. And lining the Dutch oven with parchment paper helps make cleanup super easy.
Makes 12 rolls.
- Cast-iron skillet or Dutch oven
- Aluminum foil for skillet or parchment paper for Dutch oven
Cinnamon Roll Dough
- 2 ¼ tsps. (1 pkg.) active dry yeast
- ¼ cup warm water
- 2 tbsps. honey or 1 tbsp. granulated sugar
- 1 ¼ cups warm milk
- 4 tbsps. butter, melted and cooled
- 2 large eggs
- 1 ½ tsps. salt
- 5 ½ cups all-purpose flour
Cinnamon Roll Filling
- 6 tbsps. butter, softened
- 1 ½ cups packed light brown sugar
- 1 tbsp. cinnamon
- 1 cup raisins, optional
- 1 cup chopped walnuts or pecans, optional
- ½ cup powdered sugar
- 1 tbsp. milk
- 1 tbsp. melted butter
Steps at home:
- In the bowl of a stand mixer, combine yeast with ¼ cup warm water and honey or sugar. Let stand until bubbly, about 5 minutes.
- Add milk, butter, eggs and salt. Using a dough hook on mixer, gradually mix in 5 cups flour. Mix on medium-low speed until dough is smooth and elastic, about 10 minutes. If dough is still sticky, add about another tbsp. of flour.
- Transfer dough to an oiled mixing bowl, turning dough to coat it in oil on all sides. Cover with a damp towel or plastic wrap. Let rise at room temperature until double in size, about 1 hour.
- Punch down dough and knead a few times on a lightly floured surface. Roll into a 12”x24” rectangle.
- Spread butter on dough.
- Combine brown sugar, cinnamon, raisins and nuts. Sprinkle dry mixture evenly over dough, leaving a 1 ½” space along the top.
- Roll dough into a log, starting from bottom of the rectangle, and pinch seam closed.
- Cut dough crosswise into 12 rolls and store flat in freezer-safe plastic containers lined with parchment paper, leaving space between rolls. If stacking rolls in container, place parchment paper between layers. Freeze until solid, at least 6 hours.
- Transport frozen dough in a cooler up to 1 day before baking at campsite.
Steps at camp:
- Butter skillet or line Dutch oven with parchment paper and arrange slices in a single layer in pan. Cover skillet completely with aluminum foil or Dutch oven with lid and let rolls rise in the sun until dough is puffy and holds a small impression when pressed, 1 1/2 to 3 hours.
- Place pan on grill grate and bake rolls over fire until they’re browned and a skewer inserted into rolls comes out clean, 30 to 45 minutes.
- Remove pan from fire, uncover, and let cool about 15 minutes.
- Separate rolls with a knife.
- Make icing by mixing powdered, milk, and melted butter. Spread icing on top and serve.