Recipe: Cinnamon Buns

Note: Some people think of cinnamon buns as a breakfast recipe. I’ve certainly made them for breakfast on any number of occasions…in the front country. In the backcountry, they don’t offer enough sustenance to get through a physical day, unless you pair them with a significant amount of protein. So consider these a delicious dessert and – because they’re yeast-free – a pretty easy snack to whip up when someone in your group can’t warm up. 

Serves: 18 smallish cinnamon buns

Prep Time: 20 minutes

Cook Time: 20 minutes


  • Bowl
  • Cutting board
  • Knife
  • Dutch oven
  • Stove or briquette/campfire
  • Matches, fuel (if using a stove) or wood/briquettes (if using a campfire), pot holder, fire gloves



  • 4 cups store-bought biscuit mix with appropriate amount of clean water (follow box instructions)


  • 4 cups all-purpose flour
  • 4 Tbsp white sugar
  • 4 tsp baking powder
  • 2 tsp salt
  • 6 Tbsp butter (3/4 of a stick)
  • 1/2 cup milk powder
  • 1 1/2 cups clean water
  • 2 eggs (or 4 Tbsp powdered egg and 5 Tbsp + 1 tsp clean water)


  • 2 Tbsp butter
  • 1/2 cup brown sugar
  • 1 Tbsp cinnamon
  • 3/4 cup nuts (optional)
  • I am not a fan of raisins in my cinnamon buns but if you are, feel free to throw 3/4 of a cup in here.

Cooking Instructions

  1. Get the fire or briquettes going. If using a stove, fire it up once the cinnamon buns are assembled. The goal is for a 350ºF oven.
  2. Grease the dutch oven with some butter or vegetable oil.
  3. In a large bowl, mix the flour, baking powder, salt, and sugar.
  4. Cut the butter into the dough using a fork, until the mixture becomes crumbly.
  5. Add the milk powder, eggs and water. Mix only until combined. The dough shouldn’t be sticky. Add more water or flour until the consistency works.
  6. Turn the dough out onto a lightly floured cutting board and knead gently until the dough holds together and becomes smooth.
  7. Using a clean water bottle (or clean hands), roll out the dough on the cutting board to about a 1/2 inch thick rectangle.
  8. In a bowl mix the filling ingredients together, again cutting the butter with a fork.
  9. Sprinkle the filling mix over the rectangle of dough, leaving about an inch of dough free at one width’s end.
  10. Roll the dough into a long sausage in the direction of the bare width’s. Gently pinch the end closed.
  11. Cut the sausage into 1 inch slices and place each slice into the dutch oven. It’s okay if the slices touch.
  12. Bake for 15-20 minutes or until the tops are golden brown and a small knife or toothpick comes out clean.

Serve immediately. Yummmmmm!

Cinnamon Buns Image by Amna Sayeed from Pixabay

Want a bite of these delectable treats? Book a trip with Quiet Guiding Co. We look forward to slowing down with you.