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

¾ cup + 1 Tbs. light brown sugar

2.5 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 ½ cup of water to Baggie No. 3 and mix well.  If the mixture is too thick to spread, add additional water 1 Tbs. at a time to get the right consistency.  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.