Campfire Cinnamon Buns
There are folks who revel in roughing it when they head into the bush. That’s not me. Now don’t get me wrong, I love the outdoors and think glamping is silly but while I am perfectly capable of living rough if need be, if I can make things more comfortable for myself I will. That includes food.
Cinnamon buns cooked over the campfire
Much of my camping is done by canoe – so even if there are portages the size and weight constraints aren’t that rigorous – which makes more diverse outdoor fare reasonable. These campfire cinnamon buns are a case in point. Having these with coffee in the morning while looking out over still waters with the mist rising off them is a pretty awesome experience.
Now most would expect to need a stove to bake cinnamon buns – or at the very least a reflector oven, but these are cooked in much the same way as you would the english muffins we already covered – as griddle cakes in a frypan – which makes them much more reasonable to produce.
Dough rolled out ready for cinnamon and sugar
What I prefer to do is use an extra large ziplock bag – add flour – I prefer to use the whole wheat ground on the diy grain mill – add a pinch of salt, some yeast, a bit of sugar and then add water until you have a sticky dough. You can do an ok job of roughly kneading the dough while it remains in the ziplock bag. Since I generally do this step just before turning in for the night – I generally don’t do a second knead. Make sure the air is out of the bag and don’t get carried away and make too big a batch, and place the bag in a warm spot overnight.
Something spectacular to wake up to
In the morning open the bag, punch down the dough, pull out dough balls, flour roll out, and sprinkle sugar and cinnamon on the dough and then roll up and cut as you would with regular cinnamon rolls. Allow them to rise and then place them in an greased frying pan. I often just use a couple of pieces of bacon to provide the fat needed to render the surface non stick.
Cook over low heat on one side for a bit, then flip and cook on the other. Alternate sides until the buns are cooked through. Allow to cool slightly and serve with a bit of butter if you have any along. Enjoy.
