Campfire Cinnamon Rolls
Yield: 12 Cinnamon Rolls
  • ¾ cup milk
  • ¼ cup butter
  • 3¼ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ¼ cup butter- softened
  • 2 tablespoons softened butter
  • 4 oz cream cheese
  • 1 tsp vanilla extract or paste
  • 2-3 cups of powdered sugar (depending on how sweet you like it.)
  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
  3. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
  4. Cover the dough with a damp cloth and let rest for 10 minutes.
  5. Stir together the brown sugar and cinnamon.
  6. On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
  7. Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
  8. The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
  9. Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
  10. Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise- this is what worked for us.)
  11. Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler,)
  1. Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup at a time. Beat until creamy and spreadable.
If you want to make this recipe at home, bake at 325F for 20 minutes.
Recipe by The Baker Chick at