Uploaded December 2020 | Updated September 2026, 2 weeks ago
Baked Holiday Cinnamon Rolls
(For a 12 - 16” Camp Oven)
Ingredients:
Dough-
1 cup warm milk
1 packet instant yeast
¼ cup baker’s sugar
2 eggs
¼ cup butter, melted
3 cups bread flour
½ tsp. salt
½ cup potato flakes
Filling-
¾ cup dark brown sugar
1 ½ tbsp. ground cinnamon
1 ½ tsp. ground nutmeg
¼ cup butter, softened
Frosting-
4 oz. cream cheese, softened
3 tbsp. butter, softened
¾ cup powdered sugar
1 tsp. vanilla extract
Directions:
1. Using a large bowl, combine and stir yeast, sugar & warm milk until evenly blended. Add eggs & butter, mixing with a fork until evenly combined. Using a spoon, stir in flour, salt & potato flakes until a dough ball begins to form. Turn out on a floured board and knead by hand for 8-10 minutes, adjusting with water or flour, if need be. Transfer dough ball to a well-greased bowl, flipping once to coat the dough. Cover with plastic wrap and set bowl in a warm, place. Allow dough to rise for 1 hour, or until doubled in size.
2. Transfer the dough onto a floured board and roll it out to form a 14” X 9” rectangle. Cut the rectangle with a knife. Save the dough scraps, as they can be pieced together to make another roll. From the filling ingredients, spread the softened butter over the dough, leaving a bare margin along one short edge. (Needed to seal the dough, when rolled up) Combine the brown sugar, cinnamon & nutmeg together in a small bowl and sprinkle over the buttered dough. From the short edge, opposite of the non-buttered margin, tightly roll the dough up, sealing the “log” by pressing the dough together at the end. Slice 1” rounds from the log, will yield 9 cinnamon rolls. Place rolls into a covered warm camp oven and allow to rise for 30-60 minutes. Bake at 350°F for 20-25 minutes, or until slightly golden brown.
3. While cinnamon rolls are baking, make the frosting by combining the cream cheese, butter, powdered sugar & vanilla in a small bowl. Allow rolls to cool for 5 minutes before frosting them, then consume immediately!!! Enjoy!!!
Webisode Index:
0:00 Intro
0:48 Opening
1:17 Making the Dough
10:01 Making the Roll
19:19 Slicing the Roll
20:52 Baking the Rolls
21:48 Frosting the Rolls
23:48 Closing
24:27 Holiday Outro
25:32 End Screen Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Gigante Glazed Cinnamon Rolls
(For a 10-12” Camp Oven)
Ingredients:
Dough-
1 cup warm milk
1 packet instant yeast
¼ cup baker’s sugar
2 eggs
¼ cup butter, melted
3 cups bread flour
½ tsp. salt
½ cup potato flakes
Filling-
¾ cup dark brown sugar
1 ½ tbsp. ground cinnamon
1 ½ tsp. ground nutmeg
¼ cup butter, softened
Glaze-
2 cups powdered sugar
1 cup water
1 cinnamon stick
cinnamon to sprinkle
oil to deep fry
Directions:
1. Using a large bowl, combine and stir yeast, sugar & warm milk until evenly blended. Add eggs & butter, mixing with a fork until evenly combined. Using a spoon, stir in flour, salt & potato flakes until a dough ball begins to form. Turn out on a floured board and knead by hand for 8-10 minutes, adjusting with water or flour, if need be. Transfer dough ball to a well-greased bowl, flipping once to coat the dough. Cover with plastic wrap and set bowl in a warm, place. Allow dough to rise for 1 hour, or until doubled in size.
2. Transfer the dough onto a floured board and roll it out to form a long oval, stopping when dough thickness is approximately 3/8” thick. Slice dough into long 1” strips, saving the shorter pieces to piece back together to form a long strip. Roll dough strips into ropes. From the filling ingredients, spread the softened butter over the dough ropes, leaving a bare margin at one end. (Needed to seal the dough, when rolled up) Combine the brown sugar, cinnamon & nutmeg together in a small bowl and sprinkle over the buttered dough ropes. Coil up cinnamon rolls individually, firmly sealing dough together at the margin ends. Place rolls into a covered warm camp oven and allow to rise for 30-60 minutes.
3. Using a saucepan, bring water, sugar & cinnamon stick to boil, until mixture is evenly blended to make the glaze. Cover and set aside. Heat oil to 325°F and deep fry until golden brown. Dip topside of cinnamon roll in hot glaze and place on a rack, allowing enough time for glaze to take a set before devouring!!! Enjoy!!!
Baked Holiday Cinnamon Rolls
(For a 12 - 16” Camp Oven)
Ingredients:
Dough-
1 cup warm milk
1 packet instant yeast
¼ cup baker’s sugar
2 eggs
¼ cup butter, melted
3 cups bread flour
½ tsp. salt
½ cup potato flakes
Filling-
¾ cup dark brown sugar
1 ½ tbsp. ground cinnamon
1 ½ tsp. ground nutmeg
¼ cup butter, softened
Frosting-
4 oz. cream cheese, softened
3 tbsp. butter, softened
¾ cup powdered sugar
1 tsp. vanilla extract
Directions:
1. Using a large bowl, combine and stir yeast, sugar & warm milk until evenly blended. Add eggs & butter, mixing with a fork until evenly combined. Using a spoon, stir in flour, salt & potato flakes until a dough ball begins to form. Turn out on a floured board and knead by hand for 8-10 minutes, adjusting with water or flour, if need be. Transfer dough ball to a well-greased bowl, flipping once to coat the dough. Cover with plastic wrap and set bowl in a warm, place. Allow dough to rise for 1 hour, or until doubled in size.
2. Transfer the dough onto a floured board and roll it out to form a 14” X 9” rectangle. Cut the rectangle with a knife. Save the dough scraps, as they can be pieced together to make another roll. From the filling ingredients, spread the softened butter over the dough, leaving a bare margin along one short edge. (Needed to seal the dough, when rolled up) Combine the brown sugar, cinnamon & nutmeg together in a small bowl and sprinkle over the buttered dough. From the short edge, opposite of the non-buttered margin, tightly roll the dough up, sealing the “log” by pressing the dough together at the end. Slice 1” rounds from the log, will yield 9 cinnamon rolls. Place rolls into a covered warm camp oven and allow to rise for 30-60 minutes. Bake at 350°F for 20-25 minutes, or until slightly golden brown.
3. While cinnamon rolls are baking, make the frosting by combining the cream cheese, butter, powdered sugar & vanilla in a small bowl. Allow rolls to cool for 5 minutes before frosting them, then consume immediately!!! Enjoy!!!
Webisode Index:
0:00 Intro
0:48 Opening
1:17 Making the Dough
10:01 Making the Roll
19:19 Slicing the Roll
20:52 Baking the Rolls
21:48 Frosting the Rolls
23:48 Closing
24:27 Holiday Outro
25:32 End Screen Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Gigante Glazed Cinnamon Rolls
(For a 10-12” Camp Oven)
Ingredients:
Dough-
1 cup warm milk
1 packet instant yeast
¼ cup baker’s sugar
2 eggs
¼ cup butter, melted
3 cups bread flour
½ tsp. salt
½ cup potato flakes
Filling-
¾ cup dark brown sugar
1 ½ tbsp. ground cinnamon
1 ½ tsp. ground nutmeg
¼ cup butter, softened
Glaze-
2 cups powdered sugar
1 cup water
1 cinnamon stick
cinnamon to sprinkle
oil to deep fry
Directions:
1. Using a large bowl, combine and stir yeast, sugar & warm milk until evenly blended. Add eggs & butter, mixing with a fork until evenly combined. Using a spoon, stir in flour, salt & potato flakes until a dough ball begins to form. Turn out on a floured board and knead by hand for 8-10 minutes, adjusting with water or flour, if need be. Transfer dough ball to a well-greased bowl, flipping once to coat the dough. Cover with plastic wrap and set bowl in a warm, place. Allow dough to rise for 1 hour, or until doubled in size.
2. Transfer the dough onto a floured board and roll it out to form a long oval, stopping when dough thickness is approximately 3/8” thick. Slice dough into long 1” strips, saving the shorter pieces to piece back together to form a long strip. Roll dough strips into ropes. From the filling ingredients, spread the softened butter over the dough ropes, leaving a bare margin at one end. (Needed to seal the dough, when rolled up) Combine the brown sugar, cinnamon & nutmeg together in a small bowl and sprinkle over the buttered dough ropes. Coil up cinnamon rolls individually, firmly sealing dough together at the margin ends. Place rolls into a covered warm camp oven and allow to rise for 30-60 minutes.
3. Using a saucepan, bring water, sugar & cinnamon stick to boil, until mixture is evenly blended to make the glaze. Cover and set aside. Heat oil to 325°F and deep fry until golden brown. Dip topside of cinnamon roll in hot glaze and place on a rack, allowing enough time for glaze to take a set before devouring!!! Enjoy!!!
