Campfire Cinnamon Roll Ups On A Stick

Campfire Cinnamon Roll Ups On A Stick

Campfire cinnamon roll ups on a stick made with refrigerated breadstick dough, wrapped around roasting sticks and rotated over open flames until golden brown. Brushed with cinnamon butter and finished with a quick powdered sugar glaze that drips while warm.

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Prep Time 10

Cook Time 10

cooling 2

Total Time 22

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Breadstick dough

1 can (refrigerated) refrigerated breadstick dough (or biscuit dough)

Cinnamon butter

0.25 cup butter melted
0.25 cup cinnamon sugar

Roasting sticks

1 roasting sticks

Glaze

1 cup powdered sugar
2 tbsp milk

Method

Wrap and roast

Separate the refrigerated breadstick dough into individual pieces. Keep pieces ready so you can wrap them quickly around the stick ends.
Wrap each dough piece around the end of a roasting stick in a spiral pattern. Press lightly so the dough adheres as it roasts.
Brush the dough with melted butter and sprinkle with cinnamon sugar. Make sure every spiral gets a light, even coating.
Hold the sticks over the campfire and rotate constantly for 8-10 minutes until golden brown and cooked through. Keep the dough moving so it browns evenly without scorching.

Glaze and finish

Slide the roll ups off the stick and let them cool for 2 minutes. This short rest helps the dough set before glazing.
Mix powdered sugar and milk until smooth for the glaze, then drizzle over the warm roll ups. Use the glaze immediately so it stays fluid and ribbons over the surface.

Notes

For the cleanest roasting, keep the flame at a steady height and rotate continuously to prevent hot spots. Store leftovers covered in the fridge for up to 2 days; rewarm briefly before serving for better texture (microwave 10-20 seconds). Freezing is not recommended because the glazed dough softens. If you want a lighter swap, use reduced-fat milk for the glaze.