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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick turn refrigerated cinnamon roll dough into golden, spiral roasted rolls cooked over campfire coals. Rotate for even browning, cool briefly, then slide off the stick and drizzle the included icing.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling 2 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Canned cinnamon rolls with icing
  • 1 can refrigerated cinnamon rolls with icing
For roasting
  • 8 Roasting sticks Use sticks sized for easy rotation over coals.
  • 1 sheet Aluminum foil Use to manage coals area or wrap sticks if needed for handling.

Method
 

Prep the cinnamon roll dough
  1. Separate the refrigerated cinnamon rolls into individual pieces, then unroll each one into a long strip.
  2. Wrap each long strip around the end of a roasting stick in a tight spiral so the dough overlaps slightly.
Roast over the coals
  1. Hold the wrapped stick over campfire coals (not flames), rotating constantly for 10-12 minutes until deep golden brown and cooked through, with dough no longer looking glossy.
Cool, remove, and finish
  1. Remove from the heat and let cool for 2 minutes, until the spiral holds together and is easier to slide off.
  2. Slide the spiral off the stick and drizzle with the included icing while still warm, so the icing forms a thin ribbon down the roll.
  3. Serve warm right away.

Notes

Pro tip: keep the rolls over coals (not flames) and rotate nonstop so the spiral browns evenly without scorching. Store leftovers covered in the fridge for up to 3 days and rewarm briefly; freezer yes (wrap tightly) for up to 1 month. Dietary swap: use a dairy-free cinnamon roll option (or dairy-free icing) if avoiding dairy.