One truth about outdoor cooking is that there will be fails. Another truth is that even when you fail, you’ll usually find a way to fix it. You’re not going to be able to run to the store to pick up a forgotten ingredient, or go home for a missing piece of equipment, so you’ve got to figure something out. This challenge is one of my favorite things about cooking outside and this Campfire Cinnamon Roll Waffles recipe is a great example of turning a fail around.
A while back, Emily, Mai-yan and I went out with our friend Ryan to test some recipes we had made at home and photograph them for future blog posts. I’ve been wanting to post a dutch oven cinnamon roll recipe for quite some time, and I was excited to make them on this trip. I made the dough at home so it was all ready to go at camp, but when we got to camp, we found out that campfires weren’t allowed! Without a campfire, it seemed like my dutch oven cinnamon rolls weren’t happening.
I couldn’t let that dough go to waste though, so we got creative. We had a waffle pie iron and decided to try putting the dough in it and cook it over my camp stove. I had a feeling it would work since I’ve successfully made things in my pie iron on my stove at home (yes, I might be a little pie iron obsessed). It did work, and it was perfect!
A spread of cream cheese frosting is essential for the top of these waffles. We made the frosting at camp with just a whisk, but you can make it at home with an electric mixer so you don’t have to work so hard.
Campfire Cinnamon Roll Waffles
Prep Time / Cook Time/
Activity GuideCar Camping
- 1/2 packet yeast
- 1/4 cup sugar
- 1/2 cup warm milk
- 10 tablespoons butter, divided
- 1 egg
- 1/2 teaspoon salt
- 2 cups all-purpose flour, plus a bit more for your hands
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- nonstick cooking spray
- Cutting board
- Large bowl
- Rubber spatula
- Waffle pie iron
- Large storage container with lid (for transporting dough)
- Small storage container with lid (for transporting icing)
- Rolling pin (or a large water bottle or wine bottle)
- Combine yeast with the warm (100-110 degrees Farenheit) milk and the sugar in a large mixing bowl. Let stand for about 5 minutes.
- Add 3 tablespoons of softened butter, egg and salt. Gradually mix in the flour.
- Knead dough on a lightly floured surface for a few minutes until the dough forms a ball.
- Coat a lidded storage container with cooking spray or a little oil. Drop in your dough ball and cover it with a lid. Place in the refrigerator until you’re ready to leave for your trip, at which point you’ll transfer it to a cooler.
- Make the icing by combining 4 tablespoons of softened butter, the cream cheese, powdered sugar, and vanilla in a mixing bowl. Beat with an electric mixer until smooth and fluffy. Transfer to a storage container and store in the cooler.
- Punch dough down and then knead a few times on a lightly floured surface. Roll into a thin rectangle.
- Spread 3 tablespoons of softened butter on the dough. Sprinkle with brown sugar and cinnamon.
- Starting at one end, tightly roll up the dough into a log. Place the log seam side down on a large cutting board or other work surface. Cut into 6 pieces.
- Preheat your waffle iron over a campfire for a few minutes. When it’s good and hot, spray it with some nonstick cooking spray and carefully place one cinnamon roll inside. Close the waffle iron and cook over a hot campfire until the dough is cooked through, turning and checking frequently.
- Place the waffle on a plate and cover it with some foil (or place it in a warm dutch oven) to keep it warm while you cook the remaining waffles.
- Spread a generous amount of icing on top of each cinnamon roll waffle and serve.