Phoenix (Orange) Cinnamon Buns

Ingredients

• 5 oranges
• 10 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 1 (12-ounce) package refrigerated buttermilk biscuit dough
• 10 tablespoons milk

Directions

Note: This recipe is for cooking over an open fire outdoors.

Cut the top third off the oranges and scoop out all the pulp; reserve the tops for this recipe and reserve the pulp for another use, if desired. Mix together the brown sugar and cinnamon in a small bowl. For each orange, flatten the dough for 2 biscuits and top them with 2 tablespoons of the brown sugar mixture. Roll the biscuits up into a ball and place them into the oranges. (Note: The dough should fill the orange about 2/3 of the way full, leaving room at the top for the bun to expand. Add more or less dough according to the size of your orange.)

Add 2 tablespoons milk to each orange and put the tops back on. Wrap them individually in 3 layers of foil. Put them into the glowing embers of the campfire to cook for 7 to 10 minutes, turning halfway through the cooking time. Be sure to protect your hands from the fire at all times.