A chunk of chocolate and a mug of lukewarm tea just doesn’t cut it at times.

However, camp desserts usually end up just like that. No one wants to fuss with something fancy once the campfire is lit. 

Here are a couple of easy ways to make elaborate-looking cinnamon rolls that will impress your camp-group. (Serve with a splash of Irish Cream or two-fingers of cognac.)

 

SIMPLE CINNAMON ROLLS

Ingredients:

3 cups Tea-Bisk or Bisquick mix (or bannock mix)

1/2 cup brown sugar

1 tbs. cinnamon

1/4 cup raisins

3 tbs. margarine

Flour for rolling

1 tbs. olive oil

1/4 cup water

Directions:

Slowly add water to Tea-Bisk or Bisquick to form dough and roll out on a floured, flattened surface (a canoe paddle works well). Spread margarine onto the flattened dough, sprinkling cinnamon, brown sugar and raisins. Roll into a log, slice into one-inch slices and place them in oiled frying pan. Cover and bake over a low heat for seven to eight minutes. 

 

TORTILLA CINNAMON ROLLS

Ingredients:

2 tortillas

2 tbs. margarine

1/2 cup brown sugar

1 tbs. cinnamon

1/4 cup chopped nuts

1 tbs. olive oil

Directions:

Spread margarine on tortilla and sprinkle on brown sugar, cinnamon and chopped nuts. Roll and fry in olive oil in a covered pan. 

 

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