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Easy-Bake Backcountry Cinnamon Rolls

Who doesn't love cinnamon rolls? Take this classic dessert from the bakery to the backcountry with our easy-to-follow recipe.

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Cinnamon Rolls

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.

Cinnamon Rolls

In camp, combine the baking mix and 1 ½ cups of water.

Cinnamon Rolls

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.

Cinnamon Rolls

.. 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.

Cinnamon Rolls

Spread the mixture on dough. Sprinkle with nuts and raisins.

Cinnamon Rolls

Roll up the dough jelly-roll style, pinching closed as you go so the sugar mixture doesn’t fall out.

Cinnamon Rolls

Use a knife or dental floss to cut the roll into one-inch slices.

Cinnamon Rolls

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.

Cinnamon Rolls

Enjoy!