Bisquick Cinnamon Rolls With Icing
This is modified version of the recipe included in Kevin Callan's book, Ways of the Wild: A Practical Guide to the Outdoors (Broadview Press, © 1993). The quantity given will yield eight cinnamon rolls, each approximately 2 1/2 inches in diameter.
- Dry Ingredients
- 1 1/2 cups Bisquick
- 1 1/2 T margarine
- 2 tsp cinnamon
- 1/4 cup white sugar
- 1/4 cup raisins OR 1/4 cup walnuts OR 1/8 cup of each
- Flour for rolling
- 1/2 cup icing sugar
Seal each ingredient separately for transport into the field. Pack a piece of waxed paper with the dry ingredients. Fire up the Kelly Kettle Hobo Stove, grease and heat a fry pan. Add enough cold water to bisquick mix to make a firm dough. Place waxed paper on a canoe paddle or other flat surface and sprinkle with it flour. Roll the bisquick dough into a rectangle, about seven inches long and 1/4 inch thick, on the floured waxed paper. Spread margarine onto flattened dough, sprinkle on cinnamon, sugar and raisins. Roll dough into a seven inch long log and cut into one inch slices. Place slices in a frying pan and cook on low heat, turning frequently to ensure that sugar doesn't burn. When rolls appear cooked on both sides, remove from fry pan.
Mix icing sugar with a SMALL amount of water to make a runny icing. Drizzle icing over cinnamon rolls. Serve hot or cold.