Grilled Cinnamon Sugar Bannock (Minnesota Style) | Arteflame

Introduction

Imagine the crackle of an open fire combined with the irresistible scent of warm yeast and sweet spice. This Grilled Cinnamon Sugar Bannock delivers a sensory experience that feels like a warm hug on a cool evening. By cooking it on the flat top, you achieve a crispy, caramelized exterior that gives way to a steaming, pillowy center—a texture standard ovens just can’t replicate.

Why This is a Campfire Classic

I love this recipe because it transforms humble pantry staples into a decadent treat that rivals a fresh churro or donut. It is the definition of low-effort, high-reward cooking. The Arteflame grill adds a subtle smoky char that balances the sweetness perfectly, making it an instant crowd-pleaser for breakfast or dessert.

Kitchen Wisdom

• Don't overwork the dough: Treat this like a biscuit; handle it gently to keep the crumb tender rather than tough.
• Watch your heat zones: Cook on the medium-heat area of the plancha. If the grill is too hot, the outside will burn before the inside is fluffy.

Make It Your Own

For a dairy-free version, swap the butter for solid coconut oil or plant-based butter. You can also use almond milk instead of water for a slightly nuttier flavor profile that pairs beautifully with the cinnamon.

Ingredients

The Dough

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1/2 cup cold butter, cubed (plus extra for greasing)
• 3/4 cup water or milk (add more if needed for consistency)

The Topping

• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

Step 1: Prepare the Dry Mix

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the 2 tablespoons of sugar.
2. Ensure the baking powder is evenly distributed to guarantee the bannock rises uniformly on the grill.

Step 2: Incorporate the Butter

1. Add the cubed, cold butter to the dry ingredients.
2. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Small bits of butter should still be visible; these pockets create flaky layers during grilling.

Step 3: Form the Dough

1. Create a well in the center of the mixture and slowly pour in the milk or water.
2. Stir gently with a fork until a shaggy dough begins to form.
3. Turn the dough onto a lightly floured surface and knead it gently about 5 to 6 times. Do not overwork it, or the bread will become tough.
4. Pat the dough into a round or oval shape, approximately 1/2 to 3/4 inch thick.

Step 4: Grill the Bannock

1. Preheat your Arteflame grill. Aim for a medium heat zone on the flat cooktop (not directly next to the open fire, but close enough to sizzle).
2. Lightly oil the surface with butter or high-heat oil.
3. Place the dough disc onto the hot griddle. Grill for about 8–10 minutes per side.
4. Watch for the dough to rise and the crust to turn a deep golden brown. The center should feel firm to the touch when done.

Step 5: Apply the Topping

1. While the bannock is still hot off the grill, brush the entire surface generously with the melted butter.
2. Immediately combine the cinnamon and remaining sugar in a shallow dish or shaker.
3. Generously coat the buttered bannock in the cinnamon-sugar mixture, shaking off any excess. Slice warm and serve.

Tips

Mastering bannock on an Arteflame is all about heat management and dough consistency. Because bannock is a dense bread, it requires steady, medium heat to cook through to the center without burning the outside. If your grill is blazing hot, move the dough further out to the cooler edge of the plancha. This allows the interior to bake while the crust develops a delicious crunch slowly. To check for doneness, you can tap the bread; it should sound hollow, similar to a loaf of sourdough.

Regarding the dough, resist the urge to knead it until smooth. This is a quick bread, similar to a biscuit or scone. Keeping the manipulation to a minimum ensures the gluten doesn't overdevelop, resulting in a tender, flaky crumb rather than a chewy puck. If you are cooking in particularly cold weather, use room-temperature water instead of cold milk to help the baking powder activate more efficiently once it hits the heat.

Variations

While the classic cinnamon sugar combination is a crowd-pleaser, bannock is an incredibly versatile canvas for flavor. You can easily adapt this recipe to suit savory cravings or different dessert profiles depending on the season. For a campfire twist, you can wrap strips of the dough around roasting sticks and cook them over the open flame before rolling them in sugar. This method is particularly fun for kids and adds a smoky char that pairs beautifully with the sweetness.

• Maple Pecan: Skip the cinnamon sugar; instead, drizzle the grilled bannock with pure maple syrup and top with toasted crushed pecans.
• Berry Burst: Fold a handful of fresh blueberries or dried cranberries directly into the dough before adding the liquid for bursts of fruit flavor.
• Savory Herb: Remove the sugar from the dough, add grated cheddar cheese and chopped rosemary, and serve as a side for chili.
• Orange Glaze: Replace the cinnamon sugar with a simple glaze made from powdered sugar and fresh orange juice for a citrusy kick.
• Stuffed Bannock: Split the dough into two thinner rounds, sandwich a layer of chocolate chips or Nutella in between, seal the edges, and grill carefully.

Best pairings

Grilled cinnamon sugar bannock is rich and sweet, making it an ideal companion for beverages that cut through the sugar or complement its warmth. In a camping or outdoor setting, nothing beats the classic combination of this warm bread with a mug of strong, black cowboy coffee. The bitterness of the coffee balances the cinnamon sugar perfectly. For a cozy evening treat, pair it with hot chocolate spiked with a dash of chili powder or a splash of peppermint schnapps.

If you are serving this as a dessert following a main barbecue meal, it pairs beautifully with fresh fruit to lighten the palate. Grilled peaches or a tart berry compote served on the side add a refreshing acidity that contrasts with the buttery, fried-dough texture of the bannock. It also serves as an excellent base for a rustic strawberry shortcake—simply slice the bannock open and fill it with macerated strawberries and a dollop of whipped cream.

Conclusion

Cooking grilled cinnamon sugar bannock on an Arteflame is more than just following a recipe; it is about embracing the elemental joy of outdoor cooking. The process of mixing the dough by hand, managing the fire, and watching the bread rise and gold on the griddle connects you to a timeless culinary tradition. It transforms a few humble ingredients into a centerpiece that captures the essence of comfort and adventure.

Whether you are a seasoned pitmaster looking for a quick dessert or a camping novice wanting to try something beyond s'mores, this recipe delivers every time. The contrast between the smoky, crispy crust and the sweet, tender crumb is unforgettable. So, fire up the grill, gather your friends and family, and enjoy the simple, sweet satisfaction of breaking bread together under the open sky.