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.
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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
Ingredients
- 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
Preparation
- At home, combine cinnamon and brown sugar. Store margarine or butter in a hard-top container
- 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. (Tip: 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. Enjoy with coffee, tea, or hot cocoa.
First published 2014; last updated January 2022