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Campfire Cinnamon Rolls on a Stick

Campfire cinnamon rolls on a stick are spiral roasted over campfire coals until golden and cooked through, then slid off the roasting stick for easy sharing. Each stick-packed strip turns into classic stick bread with gooey centers and icing that drips for a true camping dessert vibe.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Campfire cinnamon roll sticks
  • 1 can (16 oz) refrigerated cinnamon rolls with icing Use the included icing from the can for drizzling.
  • 8 roasting sticks Use sturdy sticks sized for holding over coals; pre-wet and ensure they don’t burn.
  • 1 aluminum foil Use to shield sticks or manage drippings as needed over coals.

Equipment

  • 1 sheet pan

Method
 

Unroll and shape
  1. Separate the refrigerated cinnamon rolls and unroll each into a long strip, keeping the layers intact for a tight spiral.
  2. Wrap each strip around the end of a roasting stick in a tight spiral so the roll surface stays close together and cooks evenly.
Roast over campfire coals
  1. Hold the sticks over campfire coals (not flames), rotating constantly, for 10-12 minutes until the outside is golden brown and the center is cooked through, with steady caramelization visible on the edges.
Cool and finish
  1. Remove from the heat and let cool for 2 minutes so the spiral sets and won’t tear when slid off.
  2. Slide the cinnamon roll off the stick and drizzle with the included icing in a thin stream that melts slightly on contact.
  3. Serve warm right away for the best gooey texture.

Notes

Pro tip: Start roasting at the hottest part of the coals but keep away from open flames—constant rotation helps prevent over-browning on one side. Store leftovers covered in the fridge for up to 3 days; rewarm briefly over low heat or in a covered pan until soft. Freezing isn’t recommended for best icing texture. For a lighter option, choose a refrigerated cinnamon roll dough labeled lower sugar or use a reduced-sugar icing (swap the included icing only if the dough still bakes as directed).