Campfire Cinnamon Rolls on a Stick

Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick are spiral roasted over coals until golden brown and cooked through, then slid off the roasting stick and drizzled with the included icing. This campfire breakfast turns classic canned dough into roasted rolls with a fun handheld presentation.

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Prep Time 10

Cook Time 12

cooling 2

Total Time 24

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Canned cinnamon rolls

1 can (refrigerated) refrigerated cinnamon rolls with icing Use the included icing from the package.

Campfire setup

8 roasting sticks You’ll need one stick per roll (or more if making smaller spirals).
1 sheet aluminum foil Tear off pieces to manage sticks over the fire if needed.

Equipment

1 sheet pan

Method

Unroll and shape

Separate the refrigerated cinnamon rolls and unroll each into a long strip.
Wrap each strip around the end of a roasting stick in a tight spiral, keeping the dough snug with no gaps.

Roast over campfire coals

Hold each spiral over campfire coals (not flames) and rotate constantly for 10-12 minutes until golden brown and cooked through, with the dough visibly puffed and set.

Cool, slide off, and ice

Remove from heat and let cool for 2 minutes so the spiral firms up and releases cleanly.
Slide the roll off the stick and drizzle with the included icing, letting it run in thin ribbons down the sides.
Serve warm while the icing is still soft.

Notes

Pro tip: Keep the rolls over coals rather than direct flames—constant rotation helps prevent burning before the center cooks. Refrigerate leftovers in a sealed container for up to 2 days; rewarm in an oven or toaster oven until just soft. Freezing is not recommended because the spiral texture and icing can get watery after thawing. For a lighter option, choose reduced-fat refrigerated cinnamon rolls (same baking/roasting method, slightly softer texture).