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Campfire Cinnamon Roll Ups On A Stick

Campfire cinnamon roll ups on a stick: breadstick dough wrapped around roasting sticks and cooked over open flames until golden brown. Finished with cinnamon butter and a quick powdered sugar glaze drizzle for a roasted dessert that’s great for camping nights.
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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
Ingredients Equipment Method Notes

Ingredients
  

Breadstick roll ups
  • 1 can (16 oz) refrigerated breadstick dough Use breadstick dough or biscuit dough; separate into individual pieces.
  • 0.25 cup butter Melt for brushing.
  • 0.25 cup cinnamon sugar Sprinkle generously over buttered dough.
  • 1 roasting sticks Wooden sticks sized for campfire roasting.
Glaze
  • 1 cup powdered sugar For quick drizzle glaze.
  • 2 tbsp milk Stir into powdered sugar until smooth enough to drizzle.

Equipment

  • 1 Dutch oven

Method
 

Wrap the dough
  1. Separate the breadstick dough into individual pieces so each piece can wrap evenly around the stick.
  2. Wrap each piece around the end of a roasting stick in a spiral pattern, leaving a tight outer layer with no large gaps.
Roast over the campfire
  1. Brush the dough wrapped on the stick with melted butter so it browns evenly as it roasts.
  2. Sprinkle cinnamon sugar over the buttered dough to create a cinnamon crust while it cooks.
  3. Hold the sticks over campfire flames, rotating constantly, for 8-10 minutes until golden brown and cooked through.
Glaze and cool
  1. Slide the roll ups off the sticks and let them cool for 2 minutes.
  2. Mix powdered sugar and milk, then drizzle the glaze over the warm roll ups so it melts slightly and sets.

Notes

For best roasting, keep the dough a steady distance from the hottest part of the flames and rotate continuously for even browning. Store leftovers in the refrigerator up to 2 days; rewarm briefly in a hot oven or over the fire until soft. Freezing is not recommended because the glaze and bread dough texture can turn watery. If you want a lighter option, use reduced-fat milk in the glaze for a small cut in calories without changing the method.