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
- Cutting board
- 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.
- 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.
- Grease the dutch oven with some butter or vegetable oil.
- In a large bowl, mix the flour, baking powder, salt, and sugar.
- Cut the butter into the dough using a fork, until the mixture becomes crumbly.
- 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.
- Turn the dough out onto a lightly floured cutting board and knead gently until the dough holds together and becomes smooth.
- Using a clean water bottle (or clean hands), roll out the dough on the cutting board to about a 1/2 inch thick rectangle.
- In a bowl mix the filling ingredients together, again cutting the butter with a fork.
- Sprinkle the filling mix over the rectangle of dough, leaving about an inch of dough free at one width’s end.
- Roll the dough into a long sausage in the direction of the bare width’s. Gently pinch the end closed.
- Cut the sausage into 1 inch slices and place each slice into the dutch oven. It’s okay if the slices touch.
- Bake for 15-20 minutes or until the tops are golden brown and a small knife or toothpick comes out clean.
Serve immediately. Yummmmmm!