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
Bisquick Cinnamon Rolls with Icing

Seal each ingredient separately for transport into the field. Pack a piece of waxed paper with the dry ingredients.


In the Field

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.


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