Campfire cinnamon rolls are fluffy, cooked to perfection and oozing with icing. Only 2 ingredients needed, which make it an easy camping breakfast recipe.
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.
Notes
If you aren't using Grands cinnamon rolls, 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.