Sticky buns

Sunshine, Thom and I went camping last weekend, so I had to make these camping sticky buns.  They are so easy to make and can be prepared ahead of time. When you’re ready to eat them, just slice and bake!  I followed Ida Garten’s easy sticky bun recipe, but switched out the raisins for a mixture of dried fruit.  I also used the Vietnamese extra fancy cinnamon instead of the usual grocery store variety.  It is by far the strongest, richest and sweetest of cinnamons.

Camp Chef oven

Check out my Camp Chef camp oven.  It’s awesome!  I picked mine up at Costco last summer.  It looks like something you may not necessarily need…unless you’re me, then you do.

Camping Sticky Buns


  • 12 tablespoons unsalted butter
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 cup pecan pieces
  • 1 package (2 sheets) frozen puff pastry, defrosted

For the filling

  • 2 tablespoons unsalted butter, melted and cooled
  • 2/3 cup light brown sugar, lightly packed
  • 1 tablespoon ground cinnamon, preferably Vietnamese extra fancy from Penzeys Spices
  • 1 cup mixed dried fruit

Mix 12 tablespooons of sugar and 1/3 cup sugar together in a mixer fitted with a paddle.  I separated this into 2 portions and sealed them using my Food Saver vacuum sealer.  That way no water would get into the mixture in my camping ice chest.

Lightly flour a cutting board and unfold 1 sheet of puff pastry.    Brush with melted butter, and sprinkle with 1/2 of the brown sugar, cinnamon and dried fruit.

dried fruit, brown sugar and cinnamon

Roll the pastry up snugly like a jelly roll.  Repeat with the second pastry sheet.

Sticky buns

I used my Food Saver vacuum sealer to pack it, that way it doesn’t matter if the ice melts in my ice chest while we’re camping.  The sealed plastic bags are water tight.

Sticky buns prep

I preheated my camping oven to 350°.  The original recipe calls for 400°, which is appropriate when I’m using my oven at home.  My camping oven runs a little hot, and the temperature fluctuates a lot, so I keep it at a lower setting.

Add about a teaspoon or 2 of the brown sugar butter to each cup of a cupcake tin.  Sprinkle with pecans.  Slice each roll into 6 equal parts and place into the muffin cups.

Sitcky buns, ready for the oven

Here are the unbaked camping sticky buns, ready to go into the oven!

Sticky buns in my camping oven

Bake for about 30 minutes, until they are golden to dark brown on the top and firm to the touch.  Let cool for 5 minutes before inverting onto a serving tray.

Sticky buns!

The recipe says to let cool completely before eating, but who can wait?