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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick made with refrigerated dough, roasted over coals until golden and fully cooked. Spiral stick bread is wrapped tightly, rotating constantly for a toasty exterior and warm, gooey center.
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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: 310
Ingredients Method Notes

Ingredients
  

Campfire cinnamon rolls on a stick ingredients
  • 1 can refrigerated cinnamon rolls with icing Use the included icing for drizzling.
  • 8 roasting sticks Long, sturdy sticks that can handle direct heat near coals.
  • 1 aluminum foil For protecting hands or lining a surface if needed while assembling.

Method
 

Shape 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, keeping the dough snug with no gaps.
Roast over the campfire
  1. Hold the spiraled rolls over campfire coals (not flames) and rotate constantly for 10-12 minutes until golden brown and cooked through, with the outside turning evenly browned as the spiral crisps.
Cool, slide off, and ice
  1. Remove from heat and let cool for 2 minutes so the spiral firms up and releases more cleanly.
  2. Slide each roll off the stick and drizzle with the included icing so it runs in thin ribbons down the spiral.
  3. Serve warm right away while the center stays soft.

Notes

Pro tip: keep the rolls over coals only and rotate continuously—flames brown the outside too fast before the center cooks. Store leftovers covered in the fridge up to 3 days; rewarm briefly over low heat. Freezing is not recommended for best texture. For a lighter option, use reduced-sugar icing or a smaller icing drizzle, keeping the roasting method the same.