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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
- 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