Go Back

Campfire Cinnamon Roll Ups On A Stick

Campfire cinnamon roll ups on a stick are roasted over open flames until golden brown, then finished with a quick cinnamon butter-style coating. Each dough spiral wraps around a roasting stick and gets a simple powdered sugar glaze that drips over the warm roll ups.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
cooling 2 minutes
Total Time 22 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Campfire cinnamon roll ups
  • 1 can (16.3 oz) refrigerated breadstick dough Use breadstick dough or biscuit dough.
  • 0.25 cup butter Melted for brushing.
  • 0.25 cup cinnamon sugar For sprinkling before roasting.
  • 8 roasting sticks Use sticks sized for safe campfire roasting.
Glaze
  • 1 cup powdered sugar For the drizzle.
  • 2 tbsp milk Stir in to loosen glaze.

Equipment

  • 1 cast iron skillet

Method
 

Shape the roll ups
  1. Separate the breadstick dough into individual pieces. Keep them close to the stick size so each spiral bakes evenly.
  2. Wrap each dough piece around the end of a roasting stick in a spiral pattern. Leave small gaps so the dough can cook through and brown.
Coat and roast
  1. Brush each roll up with melted butter. Coat the spiral evenly so it turns glossy while roasting.
  2. Sprinkle cinnamon sugar over the buttered dough. Add a light, even layer so it caramelizes instead of clumping.
  3. Hold the roll ups over the campfire and rotate constantly for 8-10 minutes until golden brown and cooked through. Keep them close enough to brown, but not so close they burn before the center cooks.
Glaze and serve
  1. Slide the roll ups off the stick and let cool for 2 minutes. This sets the crust enough to prevent tearing.
  2. Mix powdered sugar and milk for glaze, then drizzle over warm roll ups. Serve immediately while the glaze is fluid and drips slightly.

Notes

Pro tip: Rotate every few seconds so the dough browns evenly and stays cooked through at the center. Store leftovers covered in the fridge up to 2 days; rewarm briefly in a hot pan or over the fire for best texture. Freezing isn’t recommended because the glazed dough softens after thawing. Dietary swap: for a lighter version, use plant-based butter and lactose-free milk in the glaze (flavor stays similar).