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Campfire Cinnamon Roll Ups On A Stick

Campfire cinnamon roll ups on a stick are roasted over open flames until golden brown, with dough spiraled around a stick and brushed in cinnamon butter. Finish with a quick powdered sugar glaze that drips over warm, pull-apart pockets—an easy camping treat.
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Prep Time 10 minutes
Cook Time 10 minutes
cooling 2 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Breadstick dough
  • 1 can (16 oz) refrigerated breadstick dough Use breadstick dough or biscuit dough.
Cinnamon butter
  • 0.25 cup butter Melted before brushing.
  • 0.25 cup cinnamon sugar Sprinkle over buttered dough.
Roasting sticks
  • 1 Roasting sticks Use sturdy sticks sized for easy handling over flames.
Glaze
  • 1 cup powdered sugar
  • 2 tbsp milk

Method
 

Wrap and season on sticks
  1. Separate the refrigerated breadstick dough into individual pieces. You should have several small pieces ready to wrap.
  2. Wrap each dough piece around the end of a roasting stick in a spiral pattern. Leave a tight wrap with no big gaps so it roasts evenly.
  3. Brush the dough on each stick with melted butter. Add a visible sheen so the cinnamon sugar sticks.
  4. Sprinkle the wrapped dough with cinnamon sugar. Make sure the surface is evenly covered for browning.
Roast over the campfire
  1. Hold the sticks over the campfire, rotating constantly, for 8-10 minutes until golden brown and cooked through. Look for even caramelized color and dough that feels set in the center.
  2. Slide the roll ups off the sticks and let them cool for 2 minutes. Set them down so steam can escape and the glaze won’t melt instantly.
Glaze and serve
  1. Mix powdered sugar and milk until smooth to form a drizzle glaze. Aim for a thick but pourable consistency.
  2. Drizzle the glaze over the warm roll ups right before serving. Let the glaze run slightly for a classic campfire drip.

Notes

Pro tip: Keep the roll ups moving over the flames and rotate every few seconds—uneven rotation is the fastest way to get dark outsides with undercooked centers. Store leftovers covered in the fridge for up to 2 days; rewarm briefly over low heat or in a toaster oven. Freezing isn’t recommended because the glazed texture can turn grainy after thawing. For a lighter option, choose reduced-fat butter and use a lower-sugar cinnamon sugar mix to cut sweetness without changing the roasting method.