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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick are spiral stick bread roasted over coals until golden brown and cooked through. This camping dessert wraps refrigerated cinnamon rolls around roasting sticks, rotating for even browning, then finishes with icing drizzled down the stick.
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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: 320
Ingredients Method Notes

Ingredients
  

refrigerated cinnamon rolls with icing
  • 1 can (16 oz) refrigerated cinnamon rolls with icing Use the can with the included icing packet.
roasting sticks
  • 8 roasting sticks Choose sturdy sticks sized for the roll strips.
aluminum foil
  • 1 aluminum foil Keep a small piece ready for handling or heat control.

Method
 

Prep the stick rolls
  1. Separate the refrigerated cinnamon rolls and unroll each into a long strip.
  2. Wrap each strip around the end of a roasting stick in a tight spiral.
  3. Loosely lay out a piece of aluminum foil nearby to keep your wrapping area clean and ready for handling.
Roast over the coals
  1. Hold each spiral over campfire coals (not flames), rotating constantly.
  2. Continue rotating for 10-12 minutes, until golden brown and cooked through.
Cool and ice
  1. Remove the rolls from the heat and let them cool for 2 minutes.
  2. Slide each roll off the stick and drizzle with the included icing.
  3. Serve warm.

Notes

For the best browning, roast only over coals—avoid flames—to prevent the dough from burning before it cooks through. Store any leftovers in the refrigerator up to 2 days; rewarm briefly over low heat or in a warm oven. Freezing is not recommended because the texture can soften after thawing. Dietary swap: use a cinnamon roll dough that’s made with whole-grain or lower-sugar ingredients if you want a slightly lighter option while keeping the same stick-roasting method.