As the summer rolls in, camping and bonfires are a must. And as you prepare your assortment of hot dogs, hamburgers, sausages, baked beans, and s’mores, get ready for a new food to toast over the campfire: cinnamon rolls. Sticky buns are already perfect creations as is, but roasted over a fire creates a new form of cinnamon heaven that you have to taste.
How To Make Campfire Cinnamon Rolls
Campfire cinnamon rolls could be made with one can of refrigerated cinnamon rolls. First, skewer the rolls — or one at a time, depending on how large the roasting sticks are. Then place the cinnamon rolls over the campfire where there’s a low flame to slowly toast the pastry until it’s golden and baked all the way through. This takes about 15–20 minutes. If you brought icing on your camping trip, drizzle it over the buns and eat while they are still hot, and the icing is melty—perfect, sweet, smoky deliciousness. The outside is crispy and tastes of summer, while the inside is sweet and gooey.
You could place the bun on a stick in its regular round shape or wrap the dough around the skewer for a cinnamon twist. The latter is ideal if you’re in a hurry to take your toasted creation, as you will lower the baking time accordingly.
If you’d like to bake all of the cinnamon rolls at once, put them in a greased pie tin or pan and place them on a rack over the campfire. Alternatively, you could place the pan on a grill heated to 350 degrees Fahrenheit. Allow the rolls to cook for 20–30 minutes, rotating the pan as needed. You’ll know the pastries are ready when the crust turns golden brown. Remove from the fire and drizzle with icing and pass around the pan. Fire-roasted cinnamon buns for everyone! 
How to Bake the Cinnamon Buns in an Orange
Yes, an orange makes a great baking pan for singular cinnamon buns. Along with the deliciousness of cinnamon and sugar, there’s a subtle citrus flavor to top everything off. Here’s how to bake Campfire Orange Cinnamon Rolls:
- Cut the oranges in half and scoop out the fruit. You may eat it as you go!
- Place an unbaked cinnamon bun inside each orange half. It’s okay if you have to squish it in a little bit.
- Wrap the orange half in aluminum foil and place on a rack over the fire for 25-30 minutes or until the dough is cooked. Alternatively, you could place it near the fire and rotate it halfway through the baking time.
- After you unwrap the cinnamon buns, top them with icing and orange zest if desired. 
Campfire Cinnamon Rolls From Scratch
Recipe by Macheesmo
- 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:
- Combine the yeast with water and honey. Let it rest for five minutes until it starts bubbling. Add the melted butter, salt, eggs, and milk. Then slowly mix in five cups of flour by hand or with the dough hook of a stand mixer. Knead until the dough is smooth and elastic, which takes about 10 minutes.
- Lightly butter a mixing bowl and add the dough to the bowl. Let the dough rise at room temperature until it doubles in size, which takes about an hour.
- Punch the dough down and roll it out onto a lightly floured surface to a large rectangle.
- For the filling, combine brown sugar, cinnamon, pecans, and raisins.
- Spread softened butter over the rolled-out dough and sprinkle the filling evenly on it. Roll the dough up into a tight cylinder. Cut it in half. Oil a large freezer bag and add the logs to the freezer bag. Freeze overnight.
- Transport the frozen dough in a freezer or cooler. A day before cooking, while the logs are firm, slice each one into 6 even rolls.
- Butter a large dutch oven and arrange the rolls in it. Let the buns rise for at least 3 hours.
- Build a fire and add some charcoal to create more heat. Scoop about 12–15 coals to the side of the fire and place your dutch oven on them. Then put 6–8 coals on top of the dutch oven.
- Bake for about 35-40 minutes or until the rolls are cooked through. Check them halfway through to ensure they aren’t burning.
- Remove pot from fire and let cool before drizzling on the glaze.