Summer is miraculous in many different ways, but bonfires and camping make it really special.
If you have vast experience in camping and bonfires, we are here to tell you that you might not know it all, after all.
You might be an expert in hamburgers, hot dogs, baked beans, and sausages, but you’ll be impressed to try this summer’s new hit- cinnamon rolls over the campfire!
Don’t waste your time, and try this new form of cinnamon heaven as soon as possible!
You can make campfire cinnamon rolls with a can of refrigerated cinnamon rolls.
Just skewer the rolls and place them over the campfire where there’s a low flame to slowly toast the pastry, for about 15-20 minutes, until it’s golden and baked all the way through.
You can drizzle icing over the buns and enjoy them while they are hot.
The icing will melt and become sweet and smoky deliciousness, while the outside will remain crispy and gooey.
Place the bun on a stick in its regular round shape or if you are in a hurry, wrap the dough around the skewer for a cinnamon twist.
In case you decide to bake all of the cinnamon rolls at once, put them in a greased pie tin or pan placed on a rack over the campfire.
Also, you could place the pan on a grill heated to 350 degrees Fahrenheit. Leave the rolls to cook for 20–30 minutes, rotating the pan from time to time. Once the crust turns golden brown, remove them from the fire and drizzle with icing.
Oranges can be a perfect baking pan for singular cinnamon buns. Plus, it adds a subtle citrus flavor to the treat. Here is how to bake Campfire Orange Cinnamon Rolls:
- Cut the oranges in half, scoop the fruit.
- Place an unbaked cinnamon bun inside each orange half.
- Wrap the orange half in aluminum foil and place on a rack over the fire to cook, for 25-30 minutes. You can also place it near the fire and rotate it halfway through the baking time.
- Unwrap the cinnamon buns, drizzle with icing and add orange zest if desired.Campfire Cinnamon Rolls From ScratchDOUGH:
- 1 package (2.25 teaspoons) active dry yeast
- 1/4 cup warm water
- 2 tablespoons honey
- 1 1/4 cups warm milk (100-110 degrees F.)
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons kosher salt
- 5 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, soft
- 1 1/2 cups brown sugar
- 1 tablespoon cinnamon
- Optional: 1 cup raisins and 1 cup chopped pecans
- 2 cups powdered sugar
- 1–2 tablespoons water
At home directions:
- Mix the yeast with water and honey. Let it rest for five minutes until it starts bubbling. Add the melted butter, salt, eggs, and milk.
- Mix in five cups of flour by hand or with the dough hook of a stand mixer. Knead for about 10 minutes, until the dough is smooth and elastic.
- Butter a mixing bowl and add the dough to the bowl. Let the dough rise at room temperature for an hour.
- Punch the dough down and roll it out onto a lightly floured surface to a large rectangle.
- For the filling, mix brown sugar, cinnamon, pecans, and raisins.
- Spread softened butter over the rolled-out dough. Sprinkle the filling evenly on it.
- Roll the dough up into a tight cylinder. Cut it in half.
- Oil a large freezer bag, add the logs to the freezer bag, and leave them in the freezer overnight.
- Transport the frozen dough in a freezer or cooler.
- A day before cooking, slice the logs into 6 even rolls while they are still firm.
- Butter a large Dutch oven and arrange the rolls in it. Let them rise for at least 3 hours.
- Build a fire, add some charcoal, scoop about 12–15 coals to the side of the fire and place your Dutch oven on them. Next, place 6–8 coals on top of the Dutch oven.
- Bake for about 35-40 minutes.
- Remove the pot from the fire and let them cool.
- Drizzle on the glaze.