Who doesn't love cinnamon rolls? Take this classic dessert from the bakery to the backcountry with our easy-to-follow recipe.
by Jennifer Bowen. Photos by Tiffany Herring.
At home, pack one packet or three cups of baking mix (such as Bisquick). Combine ¾ tablespoons cinnamon and ½ cup of brown sugar into a zip-top bag. Pack extra flour for rolling out dough. Pack 3 tablespoons of margarine or butter into a hard top container. Put ¼ cup of raisins and ¼ cup of nuts into a zip-top bag. For tangy apple rolls, substitute a packet of apple cider mix for the sugar and cinnamon.
In camp, combine the baking mix and 1 ½ cups of water.
Using a hard sided bottle, roll dough into a large, 1/2-inch thick rectangle on a hard floured surface. Sprinkle more flour on the dough or surface if it gets too sticky.
.. In a separate bowl, mix margarine and the sugar mix until creamy. For tangy apple rolls, substitute the packet of apple cider mix in this step.
Spread the mixture on dough. Sprinkle with nuts and raisins.
Roll up the dough jelly-roll style, pinching closed as you go so the sugar mixture doesn’t fall out.
Use a knife or dental floss to cut the roll into one-inch slices.
Place the rolls in a lightly greased pan. Cook on low heat for 25 to 35 minutes, until the rolla are brown on top and a fork stuck in the dough comes out clean.