Cinnamon Buns

Camping Cinnamon Buns

Camping Cinnamon Buns

These are always a hit with any group. They’re easier to make than you would think and are amazingly delicious. They’ll also keep forever and aren’t that hard to carry so you can break them out on the last day for breakfast and everyone will think they’ve died and gone to heaven.

Ingredients & Supplies

  • 3 cups Bisquick (I’ve used the Gluten-Free Version and it works quite well)
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1/4 cup raisins
  • 1 tbsp oil
  • Fistful of Flour
  • Fry Pan
  • Nalgene Bottle
  • Large Pot
  • Fork
  • Sharp Knife
  • (Optional – depending on your surface) Tin Foil or a Canoe
  • 3 Ziplock bags
  • Oil container

Serves: Depends on the group, but we did well with this amount on group size of 9 along with some eggs

Prepare Ahead 

  1. Pack the Bisquick or equivalent mix in one large ziplock bag
  2. Pack the sugar, raisins & cinnamon in another ziplock
  3. Put Flour in another small ziplock (this is for dusting)
Careful with the mix!

Careful with the mix!

Making the Rolls

  1. Put the Bisquick into the large pot
  2. Very very slowly and carefully add a little water to the mix and stir.  Keep adding water little-by-little until you have a soft dough and no powder left – try not to make it wet and too sticky.  If you want to be super safe, you can reserve some of the Bisquick for adding back in if it gets too wet
  3. Either wrap a flat rock in tinfoil or level an upside down canoe and clean it carefully with filtered water (Giardia is a bitch)
  4. Prepping the surface

    Prepping the surface

  5. Sprinkle your flour out on the surface to stop the dough from sticking
  6. Use your water bottle as a rolling pin to roll out the dough on your surface until it’s pretty thin and pretty uniform
  7. Sprinkle the sugar mix evenly over the surface – it’ll probably need to be broken up a bit to spread out nicely
  8. Cut the dough into strips (careful not to cut into your canoe too much)
  9. Roll the strips into cylinders, you can use a bit of water to stick the ends down
  10. Dough Rolled, Sugar on

    Dough Rolled, Sugar on

  11. Get your pan with the oil in it and get it hot – these things burn pretty easily due to the sugar, so monitor them closely.  You’ll want to fry them top and bottom and, depending on the thickness of your strips, cook some of the sides too.
  12. If you can cover the pan while you cook them, it’ll help to bake them up a bit



Rolling up the strips

Rolling up the strips

Ready to cook!

Ready to cook!

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