Kaisa’s Recipe for Cinnamon Rolls over the Campfire
Detailed instructions and images by Marta Miracle
As Swedish as can be, the humble Kanelbullar can now be found all over the world. Whether you call them cinnamon buns or cinnamon rolls, they’re equally delicious! Typically eaten during Fika (the word for a coffee and pastry break in Sweden), this sweet treat is so popular that the 4th of October is International Cinnamon Roll day or Kanelbullens dag. Our resident Swede Kaisa shares her campfire recipe for this Swedish classic.
DISCLAIMER: Working with a fire can be a dangerous activity. Make sure to build your fire in a well ventilated and open area. Do this in a designated space away from buildings and other flammable materials. This is to be undertaken under your own risk.
You will need:
1 tsp salt
1 tsp baking powder
2 tsp cinnamon
4 tsp sugar
4 tbsp chopped raisins
4 tbsp vegetable oil
1 Campfire/BBQ pit
Combine all the dry ingredients including the chopped raisins. Create a well in the centre of the dry ingredients and pour in the milk and oil. Knead together to form a ball. If the ball is still quite dry and comes apart easily, add an extra splash of milk to help the mixture come together. Knead for about five minutes to form a slightly shiny ball of dough. It should be quite firm, but springy enough that when you poke a finger into the surface that the dough slowly bounces back.
Pop it in a ziploc bag or tupperware (anything that keeps it from mixing with the other contents of your bag) and allow to rest for at least half an hour. The dough happily takes any abuse it might encounter bouncing around in a backpack.
Make sure that the fire is mostly down to its embers and a couple of flames before you start cooking. Take a chunk of dough and flatten it in your palm to form a rectangle, making its thickness as thin as possible. Wrap the dough around one end of a clean stick, squishing it together to form a tube around the branch. Choose a stick long enough that the other end will be far enough away from the fire when baking your dough.
Place the sticks so that the dough is above the coals, and turn slowly to allow the rolls to brown evenly. This baking process takes around 4 minutes: if the rolls are darkening much faster than this, then the fire is likely too hot for your baking, and it is worth letting it die down a little to avoid a burnt roll. The dough does rise slightly as it bakes, and a good indicator that the roll is finished is if the dough starts to crack – usually where the two ends that were wrapped around the stick were initially sealed. Slip your baked roll off the end of the stick or tear it off the skewer. If it’s fully baked you should see the layers of the bread when tearing it; the inside of the tube will be moist, but not doughy.