This is an adaptation of Quick Cinnamon Rolls to make it suitable for backpacking and canoe trips where there is no refrigeration.  This recipe is for 5 servings.  It can be scaled up or down.

At home, prepare the following baggies

Baggie No. 1 – Dry ingredients for dough

10.8 oz. self-rising flour

2.5 Tbs. sugar

3.75 Tbs. buttermilk powder

Baggie No. 2 – Dry Ingredients for filling

1/2 cup + 1 Tbs. light brown sugar

5/8 tsp. cinnamon

2.5 tsp. raisins

Baggie No. 3 – Dry Ingredients for Icing

1-1/4 cup powdered sugar

5/8 tsp. vanilla powder

2 Tbs. cream cheese powder

1 Tbs. buttermilk powder

Baggie No. 4 – Extra flour

½ cup all-purpose flour

Baggie/Container No. 5 – Butter

9 Tbs. salted butter

At camp, make the dough by combining in a large baggie the dry ingredients in Baggie No. 1 with 5 Tbs. of butter from Baggie/Container No. 5.  Mix together until the mixture looks like crumbs.  Add about 3/4 of a cup of water and mix together.  Add a little more water as needed to make a workable dough.  Remember that it is hard to correct if there is too much water.

Using the flour from Baggie No. 4, lightly flour a clean work surface, such as a piece of aluminum foil, roll the dough into a rectangle about ¼ inch thick using a cylindrical water bottle.  Spread the remaining 4 Tbs. of butter from Baggie/Container No. 5 using the back of a spoon.  Sprinkle the contains of Baggie No. 2 over the dough and then roll it up jelly roll style along the long side.  Cut into 10 pieces and put them in a non-stick baking dish.  Bake them at 300-350 degrees until done, about 20 minutes.

When done remove the baking dish from the oven to cool the rolls.

While the rolls are cooling, add about 2 Tbs. of water to Baggie No. 3 and mix well.  Add additional water a little at a time to make a spreadable consistency. (Probably will need slightly under 4 Tbs. in total.) Remember that if the icing becomes too thin, there is no way to thicken it.

Spread the icing on top of the rolls when they are warm, and enjoy.