Campfire Cinnamon Rolls

5 from 1 vote

Campfire Cinnamon Rolls - More of a technique than a recipe, but a great option for a super easy camping breakfast or snack. Very low effort!

Prep Time5

Cook Time8

Total Time13

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 320kcal

Equipment

1 10" cast iron skillet with lid

Ingredients

1 Package Refrigerated Cinnamon Rolls We use Pillsbury Grands Cinnamon Rolls
Nonstick Cooking Spray

Instructions

Open your roll of cinnamon roll rounds and separate them into the 5 pieces.
If the end of the dough has come loose for any of them, re-roll as necessary.
Allow to come up to room temperature.
Get a low fire going - whether in a BBQ grill, an open fire, or a charcoal grill.
If using an open fire, let any large flames completely die down, and cook on the embers of a campfire.
Spray a 10" cast iron skillet or shallow Dutch oven with a bit of nonstick spray, then arrange the cinnamon rolls in the pan, leaving a little room between them.
Spray the tops of the cinnamon rolls with more pan spray, then cover the pan. Cook over the low fire for for 2 minutes.
Once two minutes are up, carefully flip each cinnamon roll, cover the pan, and cook for another 2 minutes.
Once more, flip the cinnamon rolls, cover, and continue cooking on the grill grates for another 2 minutes. (6 minutes, total so far).
Flip the cinnamon rolls (s) one more time, cover, and take the pan off the heat. I’ll usually just set it on gravel nearby.
Allow it to continue cooking in the covered pan for another two minutes, then serve!

Notes

Once cooled to room temperature, leftover cinnamon rolls can be wrapped in plastic wrap - or stored in an airtight container in the fridge for up to 3 days.

Best served reheated - commercial cinnamon rolls can be DRY at room temperature. We like to microwave it for 30 seconds or so to get the chill off it, then finish off on it a hot skillet to re-crisp the crust a bit.

Nutrition