Description
Soft, pillowy cinnamon rolls made from scratch specifically for outdoor cooking. These bakery-quality treats are perfect for campsite breakfasts, featuring a gooey brown sugar center and a sweet vanilla glaze.
Ingredients
Scale
- 3 to 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk (110°F/43°C)
- 4 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup dark brown sugar, packed (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1 cup powdered sugar, sifted (for glaze)
- 2 to 3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Activate the yeast: Combine warm milk and 1 teaspoon of granulated sugar in a small bowl. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine remaining sugar and salt. Add melted butter and egg, whisking until smooth. Pour in yeast mixture and gradually add flour, stirring until a soft, slightly sticky dough forms.
- Knead the dough: Knead on a floured surface for about 5 minutes until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
- Shape the rolls: Punch down dough and roll into a 12×18 inch rectangle. Mix softened butter, brown sugar, and cinnamon to form a paste. Spread over dough, leaving a border. Roll tightly into a log and cut into 9-12 rolls.
- Second rise: Place rolls seam-side down in a greased cast-iron skillet or pot. Cover and let rise for 20-30 minutes until puffy.
- Cook the rolls: Preheat camp stove to medium-low or prepare a bed of coals. Place pan on heat with a tight-fitting lid. Cook for 15-20 minutes until a toothpick comes out clean. Cover with foil if tops brown too quickly.
- Make the glaze: Whisk powdered sugar, milk, and vanilla extract until smooth.
- Serve: Let rolls cool for 2-3 minutes, then drizzle with glaze. Serve warm.
Notes
Ensure yeast is fresh and active for proper rising. Use a heat diffuser on camp stoves to prevent burning. Keep the lid on during cooking to retain steam. Dough consistency may need adjustment based on humidity. For dairy-free, use coconut oil and oat milk. For gluten-free, use almond flour (note: texture will be denser).
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: camping breakfast, cinnamon rolls, outdoor cooking, camp stove recipes, camping food, easy camping recipes, homemade cinnamon rolls