Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In


Breakfast Recipes

Take Your Camp Breakfast to the Next Level With Trail-Baked Cinnamon Rolls

Why wait until you get back to town to enjoy a hot, gooey cinnamon roll? Bake 'em in camp with this easy recipe.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

Intro Offer
$3.99 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content from every title in the Outside network like Outside, SKI, Climbing, and more
  • Annual gear guides for backpacking, camping, skiing , climbing, and more
  • Outside Learn, our new online education hub loaded with more than 2,000 videos across 450 lessons including Wilderness Weather Fundamentals and 6 Weeks to Trail Fit
  • Gaia GPS Premium with hundreds of maps and global trail recommendations, a $39.99 value
  • Premium access to Outside Watch and 1,000+ hours of exclusive shows
  • Exclusive discounts on gear, travel, and race-entry fees
  • Annual subscription to Outside magazine
Join Outside+

Digital + Print
Intro Offer
$2.99 / month*

  • Annual subscription to Backpacker magazine
  • Access to all member-exclusive content and gear reviews on
  • Ad-free access to
Join Backpacker

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Towards the end of a long backpacking trip, we often find ourselves dreaming about the food we’re going to eat once we get back to town. High up on that list: a hot, gooey cinnamon roll. But why wait? With this simple recipe, you can make your own breakfast pastries over your camp stove and enjoy them with your mountain views. —The Editors


  • 3 cups Bisquick or other baking mix
  • ¾ tablespoons cinnamon
  • ½ cup brown sugar
  • Extra flour for rolling out dough
  • 3 tablespoons margarine or butter
  • ¼ cup raisins
  • ¼ cup nuts


  1. At home, combine cinnamon and brown sugar. Store margarine or butter in a hard-top container
  2. In camp, combine the baking mix and 1 ½ cups of water.
  3. 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.
  4. In a separate bowl, mix margarine and the sugar mix until creamy. (Tip: For tangy apple rolls, substitute the packet of apple cider mix in this step.)
  5. Spread the mixture on dough. Sprinkle with nuts and raisins.
  6. Roll up the dough jelly-roll style, pinching closed as you go so the sugar mixture doesn’t fall out.
  7. Use a knife or dental floss to cut the roll into one-inch slices.
  8. 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. Enjoy with coffee, tea, or hot cocoa.

First published 2014; last updated January 2022