Enjoy a gooey cinnamon bun cooked over an open flame without even using a pan! All you need are store-bought cinnamon rolls and a few oranges with the insides scooped out for a camping breakfast or a barbecue dessert that is ready in one hour! You won’t need plates either, because you can eat these with a fork directly out of the orange!
When you are looking for camping recipes, it can be hard to find ones where you don’t need a ton of equipment. In this cinnamon roll recipe, we are using an orange peel to keep the rolls from getting stuck to the aluminum foil, making breakfast the easiest meal of the day. While you could whip up the cream cheese frosting that we use on our Pumpkin Cinnamon Rolls, it’s easiest to use the one that comes inside the packaging.
Another easy recipe we recommend making before you leave for the camping trip are Fruity Pebbles Bars. Kids love these and they only take a little space when traveling. Since you are going to be around an open fire, grilling recipes are great campfire food. Try making grilled shrimp skewers, pizza, or grilled baked potatoes!
- No dishes to clean!
- The oranges keep the cinnamon rolls ULTRA MOIST for the softest, doughiest cinnamon rolls you’ve ever tasted.
- Only 2 ingredients are needed.
- Family friendly.
What Ingredients do I need for Campfire Cinnamon Rolls?
- Grand’s Cinnamon Rolls (5 ct)
- aluminum foil
PRO TIP: Be sure that your campfire is hot and popping! These cinnamon rolls will need close to an hour to cook through. You can cook them over hot coals, but the coals shouldn’t be close to burning out. Start your campfire at least an hour before you plan to cook dessert!
How to Make Campfire Orange Cinnamon Rolls
PREP: With your campfire nice and hot, slice the top off of each orange and discard. Use a grapefruit spoon to dig out all of the pulp inside to form bowls. Open the can of cinnamon rolls and set the frosting aside. Carefully tuck one cinnamon roll into each orange bowl. Keep the cinnamon roll round and flat; don’t stuff it or fold it over on itself. It should be positioned down in the orange so that, as it cooks, it can puff up into cinnamon roll perfection.
COOK: Tent the foil of each cinnamon roll and cook over indirect heat for 40 minutes. If they aren’t quite ready yet, continue cooking until the orange looks matte and the roll doesn’t indent when pressing it.
FROST AND SERVE: Use a knife to divide the reserved frosting and spread over the tops of the toasty cinnamon rolls. Serve with a fork or spoon and eat them straight out of their orange bowl!
- If you aren’t using Grands, choose smaller oranges so the smaller rolls don’t fall down inside the orange.
- Save the scooped orange flesh to eat along with the rolls or to add to fruit salad.
- To make orange stuffed cinnamon rolls in the oven, prep them just as you would for the campfire, but follow the package instructions for baking.
- Want to reheat leftovers the next morning? You can place them back on the grill for a little bit or stick them on a marshmallow roasting stick and rotate them over the fire until warm.
Cinnamon rolls originated in Sweden years ago and have their own special day to celebrate!
- You can use any flavor of Pillsbury rolls. Sometimes they have limited editions such as Peaches and Cream, Pumpkin Spice, and Strawberries and Cream.
- Instead of cooking them in the oranges, you can make the rolls in a cast-iron skillet if preferred. Place the cinnamon rolls in the pan over medium heat. Flip after about 5 minutes and cook until the dough is done. Then use a knife to spread the icing.
Yes! That is why you want to loosely wrap the tops of the cinnamon rolls. This is another reason we place them in the oranges so they don’t stick and make a mess.
Keep the leftovers in the cooler in an airtight container or wrapped tightly in aluminum foil.
More Campfire Friendly Favorites
Campfire Cinnamon Rolls
- 5 large oranges
- 1 17.5 ounce Grands! Cinnamon rolls with icing
- Cut off the tops of the oranges and scrape out all of the fruit to make orange “bowls.”
- Gently tuck one cinnamon roll into each orange, reserving the can of frosting for later.
- Wrap each orange in aluminum foil, tenting the top slightly to allow the cinnamon roll to puff up without sticking to the aluminum foil.
- Place the prepared oranges over indirect heat on the campfire. Cook for 45-60 minutes (check at the 40 minute mark)) until the cinnamon rolls are fluffy and cooked through. The cinnamon rolls will puff up and out of the orange and will appear matte vs. “wet” once cooked. A gentle press on the cinnamon roll will also indicate if they are done. If the cinnamon roll still feels gooey, continue cooking. When the cinnamon rolls are baked through, they will not indent when pressed – they will feel more firm.
- Remove oranges from the heat, discard aluminum foil, and frost with reserved can of frosting.
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