Outdoor Cinnamon Rolls

These Outdoor Cinnamon Rolls are made for campfire cooking, featuring a tender, buttery dough rolled with cinnamon and brown sugar, then baked to golden perfection in a cast-iron skillet. Topped with rich cream cheese frosting, they’re a sweet treat ideal for camping or backyard adventures.

Recipe Information

Total Time:

Yield:

12 rolls

Ingredients

¾ cup whole milk

1 cup plus 2 tablespoons salted butter, softened; divided

3¼ cups all-purpose flour, divided

1 (¼-ounce) envelope instant quick-rise yeast (2¼ teaspoons)

¼ cup granulated sugar

1 teaspoon salt, divided

¼ cup water (120°F to 130°F)

1 large egg, beaten

1 cup packed light brown sugar

1 tablespoon plus 2 teaspoons ground cinnamon, divided

1 (8-ounce) package cream cheese, softened

2 tablespoons sour cream

1 tablespoon pure vanilla extract

4 cups powdered sugar

Directions

In a small saucepan, heat milk until warm and small bubbles form; remove from heat. Stir in ¼ cup butter until melted. Cool to 120°F to 130°F.
In a large mixing bowl, combine 2¼ cups flour, the dry yeast, sugar and ½ teaspoon salt. Add water, egg and milk mixture. Beat with an electric mixer on low for 2 minutes. Using a wooden spoon, stir in remaining 1 cup flour, ½ cup at a time, until combined. Dough will be sticky.
Turn dough out onto a lightly floured surface. Knead about 5 minutes to make a moderately soft, smooth dough. Shape dough into a ball. Cover with a damp cloth; let rest for 10 minutes.
In a small bowl, combine brown sugar and 1 tablespoon cinnamon. On a lightly floured surface, roll out dough into a 12×9-inch rectangle. Spread with ½ cup softened butter. Sprinkle with brown sugar mixture; lightly press mixture into butter on dough. Roll up rectangle, jelly-roll-style, starting from a long edge. Pinch dough to seal seam.
Cut the dough log crosswise in half. Tightly wrap each half in plastic wrap. Refrigerate up to 2 days or freeze up to 2 weeks.
For frosting, in a small mixing bowl, beat cream cheese, ¼ cup softened butter, sour cream, remaining 2 teaspoons cinnamon and remaining ½ teaspoon salt with an electric mixer on medium until smooth. Beat in the vanilla. With mixer on low, beat in powdered sugar, ½ cup at a time, until combined. Beat on medium for 5 minutes or until frosting is creamy and spreadable. Store frosting in an airtight container in the refrigerator until ready to use.
To bake, if frozen, thaw dough overnight in the refrigerator. Remove dough from refrigerator and bring to room temperature.
Meanwhile, prepare a campfire for indirect cooking over medium heat (350°F). Place grill grate on rocks or logs over heat. Cut each dough log into 6 slices. Butter bottom and side of a 12-inch cast-iron skillet with remaining 2 tablespoons butter. Arrange dough slices, cut sides down, in prepared skillet. Cover skillet with foil and place near the campfire; let rise for 45 to 60 minutes or until double in size.
Place skillet on grill grate. Bake, covered, for 8 to 10 minutes or until golden. Remove skillet from campfire; cool slightly. Spread with frosting. Serve warm.