As a delicious side at breakfast, for dessert or at mug-up, cinnamon rolls are a great treat that Patrols can make fresh at camp. Pre-measure ingredients and bake right in your campsite using your favourite trail ovens. This recipe is intended for a single batch of cinnamon rolls on a camp stove trail oven but can be multiplied for more batches or for larger batches in a Dutch oven.
- 3 tablespoons butter powder (or add fresh butter or margarine on-site if you have it)
- 1 ¾ cup biscuit mix
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 tablespoons cinnamon
- Optional: 1/3 cup raisins, dried apple pieces and/or chocolate chips; 1/3 cup walnuts
Pour the ingredients from your first container into a bowl, but save a little bit. (If your consistency isn’t quite right when mixing in water, you’ll have more dry ingredients to add.) Add ¼ cup of water. Stir well. Your dough should be soft but not sticky. If it’s sticky, add more of your dry mix. If your dough is not coming together, add more water, one tablespoon at a time. Knead your mix in the bowl, then roll out on a flat surface; a cutting board works well for your rolling surface, and a water bottle can be a great rolling pin in camp. Form into a rectangle (15cm x 20cm), about 1.5 cm thick. Sprinkle your cinnamon-sugar mix evenly on the dough, right to the edges. Roll your dough up like a rug and then divide evenly into 6-8 rolls. Bake until golden brown, and let stand 5 minutes.
(If you don’t have a trail oven, cook on low heat in a lightly greased frying pan with the lid on. Turn the cinnamon rolls at least once.)