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 6cm in diameter.

Dry Ingredients
195g Bisquick
395g T margarine
2 tsp cinnamon
50g white sugar
30g raisins OR 30g cup walnuts OR 15g of each
Flour for rolling
25g 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. R

Roll the bisquick dough into a rectangle, 16cm long and 0.75cm 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.