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Campfire Cinnamon Roll Ups On A Stick

Campfire cinnamon roll ups on a stick are made by wrapping breadstick dough around roasting sticks, then roasting until golden brown and cooked through. Finish with a quick powdered-sugar glaze that drips over warm, cinnamon-buttery spirals.
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Prep Time 10 minutes
Cook Time 10 minutes
cooling 2 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Campfire cinnamon roll ups
  • 1 can (16.3 oz) refrigerated breadstick dough (or biscuit dough) Use the canned dough for quick assembly.
  • 0.25 cup butter, melted Melt before brushing to help cinnamon sugar adhere.
  • 0.25 cup cinnamon sugar Cinnamon sugar for sprinkling before roasting.
  • 8 roasting sticks Wooden sticks suitable for roasting over a campfire.
Glaze
  • 1 cup powdered sugar For a thick, pourable glaze.
  • 2 tbsp milk Add as needed to loosen glaze for drizzling.

Equipment

  • 1 cast iron skillet

Method
 

Shape and season
  1. Separate the refrigerated breadstick dough into individual pieces so each one can wrap around a roasting stick.
  2. Wrap each dough piece around the end of a roasting stick in a spiral pattern with edges overlapping slightly so it roasts evenly.
  3. Brush the wrapped dough with melted butter, then sprinkle generously with cinnamon sugar to create the cinnamon-butter coating.
Roast over the campfire
  1. Hold the stick over the campfire, rotating constantly, for 8-10 minutes until the roll up is golden brown and cooked through.
Glaze and cool
  1. Slide the roll up off the stick and let it cool for 2 minutes so it sets slightly before glazing.
  2. Mix powdered sugar and milk until smooth, then drizzle the glaze over the warm roll ups.

Notes

Pro tip: keep the dough turning the whole time so the spiral browns without burning. Store leftover roll ups in the fridge up to 2 days and rewarm briefly before glazing again; freezer not recommended because the dough and glaze texture changes. For a lighter option, use reduced-fat milk in the glaze and use only a thin brush of butter before the cinnamon sugar.