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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick with spiral roasted rolls wrapped around roasting sticks for golden, cooked-through layers. Rotate over campfire coals, then cool briefly and drizzle with the included icing.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon roll dough with icing
  • 1 can (15 oz) refrigerated cinnamon rolls with icing Use the included icing for drizzling.
For roasting
  • 8 roasting sticks Use heat-safe sticks sized for easy handling.
  • 1 aluminum foil Optional for setting up coals or wrapping sticks for easier cleanup.

Equipment

  • 1 aluminum foil

Method
 

Unroll and form the spirals
  1. Separate the refrigerated cinnamon rolls and unroll each into a long strip, keeping the layers flat and even.
  2. Wrap each long strip tightly around the end of a roasting stick in a spiral with turns snug together so it roasts as one piece.
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 with visible browning on the outside.
Cool, remove, and finish
  1. Remove the rolls from the heat and let them cool for 2 minutes so the dough sets before sliding off the stick.
  2. Slide the roll off each stick and drizzle with the included icing while warm, letting it drip down the spiral.
  3. Serve warm immediately for the best tender, roasted texture.

Notes

Pro tip: keep the rolls over coals—not flames—to prevent burning before the center cooks through. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently over low heat or in the oven until heated through. Freezing isn’t recommended for best icing and texture. Dietary swap: use a gluten-free refrigerated cinnamon roll dough if available for a gluten-free version.