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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick made with refrigerated cinnamon roll dough wrapped into a tight spiral around a roasting stick. Roast over campfire coals until golden brown, then cool briefly and drizzle icing for a classic sticky finish.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon roll dough with icing
  • 1 can refrigerated cinnamon rolls with icing Use the included icing for drizzling.
Roasting equipment
  • 8 Roasting sticks Use sturdy, straight sticks and keep them separate for each roll.
  • 1 Aluminum foil Use to shield or shape the stick area if needed during roasting.

Equipment

  • 1 sheet pan

Method
 

Prep the dough
  1. Separate the refrigerated cinnamon rolls and unroll each one into a long strip.
  2. Wrap each strip around the end of a roasting stick in a tight spiral so the dough layers touch closely.
Roast over coals
  1. Hold the wrapped rolls over campfire coals (not flames) and rotate constantly for 10-12 minutes until golden brown and cooked through.
Cool, slide off, and ice
  1. Remove the rolls from the heat and let cool for 2 minutes.
  2. Slide the roll off the stick and drizzle with the included icing.
  3. Serve warm while the icing is still soft.

Notes

Pro tip: Keep the rolls over coals rather than direct flames so they cook through without scorching outside. Store leftovers in the refrigerator up to 3 days; rewarm in a covered pan over low heat. Freezing is not recommended because the texture can turn doughy after thawing. For a lighter option, use reduced-sugar cinnamon roll dough if available and drizzle less icing.