Campfire Pumpkin Cinnamon Rolls Recipe

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Imagine waking up in your tent, frost dusting the outside world, while you’re still bundled in your sleeping bag. The campfire crackles to life as you emerge, hands cupped around a steaming mug.

What could make this autumn morning more perfect? Pumpkin cinnamon rolls baking in a Dutch oven, that’s what. The scent of warm spices mingling with woodsmoke might just be heaven on earth.

These Campfire Pumpkin Cinnamon Rolls are your new fall camping tradition. We’ve figured out all the tricks – prepare the pumpkin-spiced dough at home, refrigerate overnight, then transport to camp in a cooler.

The magic happens when you nestle that Dutch oven among the morning coals. Minutes later, you’re peeling apart gooey, pumpkin-infused spirals while golden light filters through colorful leaves.

The best part? Your camping companions will think you’re some kind of wilderness baking wizard. Little do they know how simple it actually is!

Why You’ll Love these Campfire Pumpkin Cinnamon Rolls

These gooey, aromatic pumpkin cinnamon rolls are the perfect camping breakfast treat that’ll make everyone at the campsite jealous.

We love how these dutch oven cinnamon rolls combine fall flavors with outdoor cooking. The best part? You can prepare these make ahead pumpkin rolls at home, refrigerate them overnight, and bake them fresh at camp for a warm, impressive breakfast with minimal effort.

Ingredients for Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls bring together the warm, cozy flavors of fall with simple ingredients you probably already have in your pantry. The pumpkin puree adds that perfect autumn warmth while giving the dough a beautiful orange hue and keeping it wonderfully moist.

• 3 cups all-purpose flour
• 1 packet active dry yeast
• ¾ cup pumpkin puree (canned works perfectly)
• ¼ cup warm milk (not too hot or it’ll kill the yeast)
• ¼ cup butter, melted
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon salt
• ½ cup brown sugar (for filling)
• 2 teaspoons cinnamon (for filling)
• 3 tablespoons butter, softened (for filling)

When prepping for camping, I like to combine all the dry ingredients in one zip-top bag and label it clearly. For perishables like butter and eggs, store them in a well-insulated cooler. If you’re looking to simplify, you can absolutely use pre-made cinnamon roll dough and just add canned pumpkin to the mix—nobody at the campsite will judge you for taking a shortcut when they’re devouring these delicious rolls by the campfire.

How to Make these Campfire Pumpkin Cinnamon Rolls at Home

These pumpkin cinnamon rolls can easily be prepared in your home kitchen with basic equipment before heading to your campsite.

Let’s go through what you’ll need and how to prepare these seasonal treats for your next outdoor adventure.

Required Equipment for Cooking at Home

While these Pumpkin Cinnamon Rolls shine at the campsite, making them at home first lets you perfect the recipe in a controlled environment before tackling the great outdoors.

• Stand mixer – Kneading dough becomes effortless with a stand mixer and dough hook attachment, saving your arms from an 8-minute workout.
• Large mixing bowl – A spacious mixing bowl gives your dough room to double in size during rising.
• Rolling pin – Creating that perfect rectangle of dough requires a good rolling pin for even thickness.
• Measuring cups and spoons – Precise measurements guarantee your rolls have the right balance of pumpkin and spices.
• Baking dish – A 9×13 baking dish or round cake pan works perfectly for baking these rolls at home.
• Sharp knife – When it’s time to slice your rolled dough, a sharp knife makes clean cuts without squishing your creation.
• Pastry brush – Spreading the softened butter evenly becomes much simpler with a dedicated pastry brush.
• Plastic wrap – Covering your dough while rising prevents it from drying out and forming a tough skin.
• Oven thermometer – For perfect golden-brown rolls, an oven thermometer guarantees your oven is truly at 350°F (optional).

Step-by-Step Home Instructions

Before you venture into the wilderness with your Dutch oven, mastering these pumpkin cinnamon rolls in your home kitchen gives you the confidence and know-how to recreate them under the stars. Think of this as your practice run—with all the comforts of reliable heat and counter space.

Step 1: Activate the Yeast and Mix the Dough

Start by combining your packet of active dry yeast with ¼ cup warm milk in a small bowl. The milk should feel like bathwater—warm but not hot, or you’ll kill the yeast. While that sits and becomes foamy (about 5 minutes), gather your remaining ingredients.

In a large mixing bowl or stand mixer, combine 3 cups of flour, ¾ cup pumpkin puree, ¼ cup melted butter, ¼ cup sugar, 1 egg, and 1 teaspoon salt. Once your yeast mixture looks bubbly and active, add it to your flour mixture.

If using a stand mixer, attach the dough hook and knead on medium-low speed for 8 minutes. By hand? Roll up those sleeves and prepare for an arm workout, kneading the dough on a lightly floured surface. The dough should transform from sticky and shaggy to smooth and elastic—it’ll still feel slightly tacky but shouldn’t stick to your fingers in a death grip.

Step 2: First Rise and Roll Out

Transfer your dough to a lightly oiled bowl, turning once to coat both sides. Cover with plastic wrap to prevent it from forming a dry skin, and let it rise in a warm spot for about an hour, or until doubled in size. A great trick? Turn your oven on to its lowest setting for just a minute, then turn it off and place your covered dough inside this slightly warm environment.

Once doubled, turn the dough out onto a floured surface and roll it into a rectangle approximately 12×18 inches. Work from the center outward with your rolling pin, applying even pressure. The dough should be about ¼-inch thick—thin enough to roll easily but thick enough to hold your filling.

Step 3: Fill, Roll, and Slice

Now for the good part. Spread 3 tablespoons of softened butter evenly across the surface of your dough rectangle, leaving a half-inch border along one of the long edges. This clean edge will help seal your roll.

Mix ½ cup brown sugar with 2 teaspoons cinnamon in a small bowl, then sprinkle this sweet mixture evenly over the buttered surface.

Starting from the long edge opposite your clean border, roll the dough tightly toward you, creating a log. Pinch the seam closed with your fingers. Using a sharp knife (or unflavored dental floss for super-clean cuts), slice the log into 12 equal pieces, each about 1.5 inches thick.

Step 4: Second Rise and Bake

Arrange your sliced rolls in a greased 9×13 baking dish, spacing them evenly with a bit of room to expand. Cover again with plastic wrap and let rise for another 30 minutes. During this time, preheat your oven to 350°F and position a rack in the middle.

Once the rolls have puffed up—they won’t quite double but should look noticeably fuller—remove the plastic wrap and bake for 25-30 minutes. You’re looking for a golden brown top and a center roll that springs back when lightly touched.

The kitchen will fill with the intoxicating aroma of pumpkin, cinnamon, and buttery dough—nature’s most effective timer.

When you can recreate these perfectly at home, with their soft, pumpkin-infused centers and caramelized cinnamon swirls, you’ll be more than ready to impress your camping companions with your Dutch oven version under the stars.

How to Make these Campfire Pumpkin Cinnamon Rolls at Camp

These delicious pumpkin cinnamon rolls can be enjoyed even while camping with just a few simple adaptations and tools.

Let’s look at what you’ll need and how to prepare these sweet treats in the great outdoors.

Essential Gear for Campfire Cooking

Baking at camp isn’t as intimidating as it seems, especially when you have the right equipment to transform your campsite into an outdoor kitchen for these delicious pumpkin cinnamon rolls.

• Dutch oven – The hero of camp baking, providing consistent heat distribution for perfectly risen, evenly baked cinnamon rolls.
• Charcoal briquettes – These provide controllable, consistent heat for your Dutch oven without the unpredictability of campfire flames.
• Long-handled tongs – Essential for safely arranging hot coals around and on top of your Dutch oven.
• Heat-resistant gloves – Protect your hands when handling the hot Dutch oven lid and base.
• Thermometer – Helps achieve the proper 350°F baking temperature, especially important for yeasted dough (optional).
• Portable camp table – Gives you a clean, stable surface for rolling and cutting your dough away from dirt and debris.
• Rolling pin – A wine bottle works in a pinch, but a proper rolling pin makes dough handling much easier.
• Measuring cups and spoons – Accuracy matters with baking, even in the woods.

Step-by-Step at Camp Instructions

These campfire pumpkin cinnamon rolls bring fall flavor to your outdoor adventures with minimal fuss. The secret to success lies in completing most of the prep work at home, then finishing them at your campsite in a Dutch oven where the smell of fresh-baked cinnamon rolls mingles with campfire smoke for an unforgettable breakfast experience.

Step 1: Prepare the Dough at Home

Mix the yeast with warm milk in a large bowl and let it sit until foamy, about 5 minutes. Combine the flour, pumpkin puree, melted butter, sugar, egg, and salt with the yeast mixture, then knead for a full 8 minutes until smooth and elastic.

This initial preparation saves valuable campsite time and guarantees your dough has the right texture without fighting dirt and limited space. Store the kneaded dough in a lightly oiled container with room to expand during transport.

Step 2: First Rise and Rolling (Home or Camp Option)

For the easiest camping experience, complete the first rise at home by letting the dough sit in a warm spot for about an hour until doubled in size.

Roll the dough into a rectangle on a clean surface, spread with 3 tablespoons of softened butter, then sprinkle evenly with brown sugar and cinnamon. Roll the dough into a log and slice into rolls, packing them carefully in a container that fits your Dutch oven.

If you prefer fresher rolls, you can instead transport the kneaded dough in a cooler and complete this step at camp on a portable table covered with a clean cloth.

Step 3: Camp Morning Rise

At camp, remove your prepared rolls from the cooler about 30-45 minutes before cooking time. Place them in your Dutch oven (pre-greased with butter or lined with parchment) and cover with the lid.

To create a warm environment for rising, you can place the covered Dutch oven near (not on) your morning campfire or in sunlight if the temperature is mild. The rolls should puff up visibly and fill in the gaps between them—this second rise creates that perfect fluffy texture.

Step 4: Baking in the Dutch Oven

Prepare your campfire or charcoal briquettes for baking by creating a bed of approximately 9 coals underneath and placing 15-18 coals on the Dutch oven lid.

This arrangement should create a temperature of roughly 350°F inside the Dutch oven. Bake the rolls for about 25-30 minutes, rotating the Dutch oven a quarter turn every 10 minutes to guarantee even baking.

The rolls are done when they’re golden brown on top and sound hollow when tapped gently.

Step 5: Serving at Camp

While the rolls are still warm, you can top them with a simple glaze made from powdered sugar and a splash of milk (pre-mixed at home in a sealed container).

Serve immediately for that magical moment when everyone gathers around to enjoy warm, pumpkin-spiced cinnamon rolls with their morning coffee.

For easier cleaning, consider using parchment paper in your Dutch oven, which can be burned in your campfire after use, leaving minimal mess to deal with at your campsite.

Pumpkin Cinnamon Rolls Common Mistakes and Helpful Tips

Making cinnamon rolls while camping might sound ambitious, but with a little know-how, you can avoid the pitfalls that turn promising breakfast treats into disappointing disasters. Even experienced bakers can struggle when working with limited equipment and unpredictable outdoor conditions, so don’t worry if your first batch isn’t perfect. Here are some common mistakes to watch out for when making your campfire pumpkin cinnamon rolls.

Using Cold Ingredients

Working with cold ingredients straight from the cooler can sabotage your dough before you even start. Cold eggs, butter, and milk won’t incorporate properly and can prevent your yeast from activating, leaving you with dense, brick-like rolls instead of fluffy, tender ones.

Try setting your ingredients out for 15-30 minutes before mixing, or if you’re in a hurry, place sealed containers in a shallow pan of warm water to take the chill off—your dough will thank you.

Rushing the Rising Process

I know, I know—when you’re camping, patience isn’t always on the menu when hungry campers are circling. But skimping on those rise times (both the initial hour and the 30-minute second rise) will result in tough, dense rolls that lack that airy, pillowy texture we all crave.

If the morning air is chilly, create a warm environment by placing your covered dough near (not on!) your camp stove or in a vehicle with windows slightly cracked if it’s sunny out.

Incorrect Dutch Oven Temperature

Dutch oven temperature control is more art than science when camping, and too many coals can turn your cinnamon rolls from golden-brown perfection to carbonized hockey pucks in minutes.

Remember the formula: roughly twice as many coals on top as underneath for baking. For a 12-inch Dutch oven at 350°F, that’s about 8 coals underneath and 16 on top—rotating the oven and the lid every 10 minutes helps prevent hot spots.

Overpacking the Dutch Oven

Cramming too many rolls into your Dutch oven might seem efficient, but this mistake leads to rolls that are undercooked in the middle and burnt on the edges.

Those cute, perfectly spaced rolls need room to expand while baking, so leave about an inch between them when placing in the Dutch oven. This spacing allows heat to circulate properly and guarantees even baking—which means every camper gets an equally delicious roll.

Forgetting to Adapt for Altitude

Camping often means higher elevations, and baking at altitude is a whole different ballgame that can leave your rolls dense and dry.

At higher elevations, you’ll need slightly more liquid (add an extra tablespoon or two of milk), less yeast (reduce by about ¼ teaspoon), and possibly a slightly higher baking temperature.

The dough will also rise faster, so keep a closer eye on it—those mountaintop cinnamon rolls need a little extra attention, but the panoramic breakfast views make it worthwhile.

Pumpkin Cinnamon Rolls Substitutions & Variations

When you’re miles from the nearest grocery store, flexibility is your best camping companion. These pumpkin cinnamon rolls can handle all sorts of tweaks and swaps while still delivering that warm, spicy comfort food experience we crave around the campfire. Whether you’re working around dietary restrictions or simply forgot an ingredient, these variations will keep your camping breakfast plans on track.

Gluten-Free Option

For campers with gluten sensitivities, a one-to-one gluten-free flour blend can replace the all-purpose flour in this recipe. The texture will be slightly different—possibly a bit more crumbly—but still utterly delicious when warm from the Dutch oven.

Add an extra egg to the dough to help with binding, and be prepared for a slightly longer baking time, typically about 5-7 minutes more than the original recipe suggests.

Dairy-Free Adaptation

Butter and milk might seem essential, but plant-based alternatives work surprisingly well in these campfire rolls. Replace the milk with almond, oat, or coconut milk (the latter adds a subtle tropical note), and use coconut oil or a plant-based butter substitute for both the dough and filling.

The rolls may brown a bit faster with coconut oil, so check them about 5 minutes earlier than you normally would.

No Pumpkin? No Problem

If pumpkin puree isn’t in your camp kitchen, sweet potato puree or applesauce make excellent substitutions that maintain the moisture and hint of earthiness.

Applesauce will create a lighter-colored roll with a subtler flavor profile, while sweet potato keeps that gorgeous orange hue and similar texture. Either way, you might want to bump up the cinnamon and add a pinch of nutmeg to maintain that fall flavor profile we all associate with pumpkin treats.

Pre-Fermented Dough Method

For serious camp bakers looking to maximize flavor with minimal fuss, prepare what bakers call a “poolish” the night before—mix half the flour, all the yeast, and lukewarm water to make a sticky pre-ferment that develops complex flavors overnight.

In the morning, mix in remaining ingredients, and you’ll get rolls with more depth of flavor and a wonderfully tender crumb, plus a shorter morning rise time—perfect when hungry campers are hovering around the cooking area.

Topping Twists

While the classic cream cheese frosting is heavenly, camping offers the perfect excuse to experiment with easier alternatives. A simple maple glaze (powdered sugar mixed with maple syrup) adds woodsy sweetness that complements the pumpkin beautifully.

Or try a brown butter glaze by gently browning butter in your camp skillet before mixing with powdered sugar and a splash of milk—the nutty notes pair perfectly with the cinnamon spice in the rolls.

What to Serve with Pumpkin Cinnamon Rolls

Waking up to the sweet aroma of pumpkin cinnamon rolls at your campsite is already magical, but pairing these swirls of autumn goodness with complementary sides and beverages takes your outdoor breakfast to new heights.

The beauty of camping cuisine lies in its simplicity, so these pairings are deliberately easy to prepare with minimal equipment while still creating a memorable morning feast around the fire pit.

Hot Coffee or Spiced Chai

Nothing completes a cinnamon roll breakfast quite like a steaming mug of something aromatic and warming. The slight bitterness of coffee provides the perfect balance to the sweetness of the rolls, cutting through the richness for a more rounded flavor experience.

For non-coffee drinkers, a spiced chai tea creates a beautiful flavor echo, with its cinnamon and ginger notes mirroring the spices in your rolls—simply bring pre-mixed chai concentrate in a sealed container and dilute with hot water or warmed milk heated on your camp stove.

Savory Breakfast Sausage

The sweet-savory combination is unbeatable when you’re dining outdoors, where appetites tend to run stronger than usual. The salty, umami-rich flavor of breakfast sausages creates an irresistible contrast with the sweet, spiced rolls.

These can be easily pre-cooked at home and quickly reheated in a cast iron skillet over your morning campfire, or cooked fresh if you have refrigeration capabilities—either way, the protein helps balance out the carbs in the rolls, giving you sustained energy for your day of outdoor activities.

Fresh Seasonal Fruit

A simple bowl of fresh fall fruit adds brightness, acidity, and nutritional balance to offset the decadence of pumpkin cinnamon rolls. Apples, pears, or clementines travel well in a cooler and require zero preparation beyond a quick rinse in your camp water supply.

For an elevated touch that echoes the autumn flavors in your rolls, toss sliced apples with a sprinkle of cinnamon, a squeeze of lemon, and a drizzle of maple syrup—the whole combination requiring maybe 90 seconds of prep time but creating a harmonious breakfast plate that feels almost luxurious in the wilderness.

Crispy Camp Bacon

The smoky, crisp texture of bacon provides the ultimate textural contrast to the soft, pillowy cinnamon rolls. When cooking bacon at the campsite, it actually benefits from the rustic cooking conditions—the slight smokiness from the fire adds an additional layer of flavor that you just can’t replicate at home.

Cook it directly in your Dutch oven before baking the rolls, and you’ll not only have a perfect side dish, but the residual bacon fat can replace some of the butter in your roll recipe, infusing them with a subtle savory note that elevates the entire breakfast experience.

FAQ for Making these Campfire Pumpkin Cinnamon Rolls

Tackling homemade rolls in the great outdoors might seem ambitious, but with a bit of planning, these pumpkin-spiced morning treats can become your new camping tradition. Here are answers to the questions campers ask most about this cozy breakfast recipe.

Can I prepare these rolls completely at home and just reheat at the campsite?

Absolutely! You can fully bake these rolls at home, then wrap them tightly in foil for reheating over campfire coals or on a camp stove.

For the freshest experience though, consider the make-ahead option mentioned in the recipe—prepare through step 3, refrigerate overnight, and bake fresh at camp for that irreplaceable just-baked aroma wafting through your campsite.

Do I need a Dutch oven, or can I use something else?

While a Dutch oven is ideal for campfire baking, you have options. A heavy aluminum foil pan covered with foil can work in a pinch—just place it on a grate over lower heat coals and create a makeshift oven by placing a few coals on top of the foil cover.

Remember that without the heat retention of cast iron, you’ll need to monitor doneness more carefully.

What if my campsite doesn’t have refrigeration for the overnight method?

For campsites without cooler space, the shortcut method is your friend. Use pre-made cinnamon roll dough (the kind in tubes) and mix in some canned pumpkin puree and extra cinnamon before baking.

While not quite the same as scratch-made, it captures the flavor essence without requiring refrigeration or extensive prep space.

How can I tell when the rolls are done without an oven thermometer?

When baking in a Dutch oven, your rolls should be golden brown on top and feel firm but slightly springy when gently pressed.

If you insert a clean knife into the center roll, it should come out clean without doughy residue. Since camp cooking temperatures can be unpredictable, start checking around 20 minutes rather than waiting the full 25.

More Cozy Camping Breakfast Ideas

Those pumpkin cinnamon rolls aren’t the only way to start your day in the great outdoors with something special.

We love making fall cinnamon roll recipes that bring comfort to chilly mornings. Beyond our pumpkin spice rolls, try Dutch oven French toast, breakfast burritos with seasonal veggies, or oatmeal with maple and nuts.

Each brings that perfect blend of convenience and coziness to your campsite mornings.

Final Thoughts

When you pull these autumn-inspired pumpkin cinnamon rolls from your campfire Dutch oven, you’ll understand why we’re so passionate about elevating your outdoor cooking experience. These rolls bring the comfort of home to your campsite with minimal fuss. We hope you’ll try this recipe on your next outdoor adventure—nothing beats the joy of sharing warm, spiced treats around the campfire with friends and family.

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