Phoenix (Orange) Cinnamon Buns
- 5 oranges
- 10 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 1 (12-ounce) package refrigerated buttermilk biscuit dough
- 10 tablespoons milk
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.
Recipe courtesy of George Duran