Serves: 5
Total Calories: 436
AT CAMP:
1. Make “hole” in center of flour.
2. Mix sugar, yeast and water; set aside for few minutes.
3. When yeast bubbles, pour into flour hole and mix until it pulls away from sides.
4. Knead until dough forms; pat with flour; put into gallon Ziploc bag; place in warm area to rise to double its size.
5. Roll dough to 1/2 inch and spread with butter.
6. Cover with sugar and cinnamon.
7. Cut into 2” rounds; place into oiled pot.
8. Cook low and slow until golden; flip and cook other side to golden.
Fun Fact: A sewn-in tongue is preferable on a hiking boot.
This Amy’s Backpacking Cinnamon Rolls recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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