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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick are spiral roasted rolls cooked over campfire coals until golden brown, then finished with the included icing. This stick bread method creates a crisp, caramelized outside with a warm, gooey center—perfect roasted rolls for camping dessert or a campfire breakfast.
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Prep Time 10 minutes
Cook Time 12 minutes
cooling 2 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

canned refrigerated cinnamon rolls with icing
  • 1 can refrigerated cinnamon rolls with icing Use the packaged cinnamon roll dough and the included icing.
roasting sticks
  • 1 Roasting sticks You’ll need one stick per roll, sturdy enough to hold while roasting.
aluminum foil
  • 1 Aluminum foil Optional for creating a wind barrier or keeping coals and ash away from the sticks.

Equipment

  • 1 aluminum foil

Method
 

Prep the stick rolls
  1. Separate the refrigerated cinnamon rolls and unroll each one into a long strip.
  2. Wrap each strip around the end of a roasting stick in a tight spiral, keeping turns snug so the dough roasts evenly.
Roast over campfire coals
  1. Hold the spiraled rolls over campfire coals (not flames), rotating constantly, for 10-12 minutes until golden brown and cooked through.
Finish and serve
  1. Remove the rolls from the heat and let them cool for 2 minutes.
  2. Slide the rolls off the stick and drizzle with the included icing.
  3. Serve warm.

Notes

Pro tip: roast over coals (not direct flames) and rotate constantly for even browning without burning the spiral edges. Store leftover rolls in an airtight container in the fridge up to 2 days; rewarm gently to soften. Freezing isn’t recommended for best texture. Dietary swap: use a cinnamon roll dough that’s dairy-free or reduced-sugar if available, keeping the same stick-roasting method.