Welcome to Team Traeger
Login  |  Register

Team Traeger Blog


Traeger's Awesome Mac & Cheese Stuffed Burgers

Posted by Susie B. on August 2, 2014

Traeger's Awesome Mac & Cheese Stuffed Burgers

Stuffed burgers are all the rage these days (as they should be!!!) and we couldn't help but add to our filled meats repetoire with these Mac & Cheese Stuffed Burgers. No, you are not mistaken my hungry friends. What you see there is a heaping pile of cheesy noodle-y goodness enrobed by the best ground round our butcher had to offer. Seasoned just right on the outside and grilled over that signature Traeger wood smoke, these big and beautiful burgers will satisfy whatever tooth it is that craves beef and cheese.

If you've got a commercial burger stuffer (you can find them online for anywhere from $5-$20) then your job will be made a little more simple. If you're left to do them by hand, just be sure to handle the meat gently and create a good basin of meat to hold in your mac & cheese. We actually like to use day old mac & cheese as it seems to hold up a little bit better during the stuffing process, so this is a perfect way to use up those leftovers!

Hopefully your stuffed burger adventures don't stop here. If you liked these, be sure to check out our Pastrami Stuffed Burgers!

 

Mac & Cheese Stuffed Burgers

 

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 4
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS:
1 lb ground round (80/20)
1 cup leftover Mac & Cheese
1/2 cup shredded sharp cheddar cheese
salt and cracked black pepper
Traeger's Beef Shake
4 buns, plus assorted burger toppings

PREPARATION:

Start the Traeger grill on Smoke for 4-5 minutes with the lid open. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while you prepare your burgers.

Separate the pound of ground beef into quarters, then each quarter into halves so you have 8 equal portions of meat. Press four of the portions into small basins and the other four into flat patties.

Fill each of the four basins with 1/4 cup mac & cheese. Top with extra shredded cheddar and season with salt and pepper.

Gently lay the flat patties on top of the mac & cheese filled basins and press the edges together to form a sealed burger. Season with Traeger's Beef Shake.

Carefully transfer the patties to the grill and cook for 10 minutes.

Flip gently and cook for an additional 10 minutes or until an internal thermometer reads 175 degrees F.

Traeger's Awesome Mac & Cheese Stuffed Burgers

Serve on toasted buns with desired toppings. Enjoy!

Traeger's Awesome Mac & Cheese Stuffed Burgers

...Read More

Cherry Cola Chocolate Pudding Cake

Posted by Susie B. on July 16, 2014

Cherry Cola Chocolate Pudding Cake

The secret to a fantastic dessert is simplicity. After spending all your time and effort on that perfect rack of ribs or out of this world brisket, you want to round out the meal with something sweet and easy. This Cherry Cola Chocolate Pudding Cake is the answer. With an ingredient list shorter than your pinky finger and flavor that will wow your guests, this cake has it all! We like to get everything ready and throw it on the grill just as we are sitting down to eat our dinner. The cake is perfectly cooked, warm and bubbly as soon as we are done eating. Throw on a scoop of ice cream or a dollop of whipped cream and dig in!

If you would like to make your cake more like a cobbler, just skip the stirring step and you'll have a more crumbly cake opposed to a gooey pudding cake. Either way is delicious!

 

Cherry Cola Chocolate Pudding Cake

 

Prep Time: 5 minutes
Cook Time: 30-40 minutes
Serves: 6-8
Recommended Pellets: Cherry

Ingredients
1 jar (24 oz) cherry pie filling
1 box triple chocolate cake mix (look for boxes that advertise pudding in the mix)
1 cup of your favorite brand of cola
1 tablespoon butter

Directions
Start Traeger grill on Smoke with lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up tp 350. Allow the grill to preheat for 10-15 minutes while you prepare the cake.

Using the butter, liberally grease a 9X13 baking dish or medium dutch oven.

Dump the entire can of pie filling into the pan.

Pour the cake mix directly on top of the cherries and pour in the soda.

Gently stir the cake and soda without disturbing the bottom layer of cherries. If you prefer a cobbler type dessert, gently swirl the soda into the cake mix without thoroughly mixing.

Place the pan directly in the preheated grill and bake 35 to 40 minutes.

Cherry Cola Chocolate Pudding Cake

Cool about 15 minutes before cutting and serving cake.

Cherry Cola Chocolate Pudding Cake

Printable Recipe:

Cherry Cola Chocolate Pudding Cake.docx (13.90 kb)

...Read More

Traeger's Maple and Brown Sugar Bacon

Posted by Susie B. on July 15, 2014

Traeger's Maple and Brown Sugar Bacon

It's no secret that the members of Traeger Nation love some bacon and we, as dutiful bloggers, are more than happy to supply our members with as many bacon-based recipes as possible. From burgers to breakfast, bacon is pretty much always an appropriate answer when your loved ones ask "What are we gonna eat?" To help satisfy the cravings, we have a recipe here for a sweet and savory Maple and Brown Sugar Bacon that is just as good in the morning as it is before bed. Plus, it is simple, quick, and made from ingredients you will most likely already have on hand. Eat it plain or wrap it up in a pancake with eggs and cheese for a delicious breakfast sandwich on the go.

 

Maple and Brown Sugar Bacon

 

INGREDIENTS:

1 pound bacon, cold
1/2 cup pure maple syrup, warmed
1/2 cup brown sugar (light or dark), or more as needed

 

PREPARATION:

Line a rimmed baking sheet with aluminum foil or parchment paper and lay a wire cooling rack on the foil.

Using a pastry brush, brush each strip of bacon on both sides with the warmed maple syrup, then sprinkle brown sugar evenly on both sides. (Alternatively, put the brown sugar in a bowl, add all the maple-coated slices of bacon, and toss gently to coat. Let any excess sugar fall back into the bowl.)

Traeger's Maple and Brown Sugar Bacon

Arrange the bacon strips in a single layer (not touching) on the wire cooling rack.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the baking sheet with the bacon on the grill grate. Cook for 30 minutes, or until the bacon browns and appears to be crisping. (It will crisp more as it cools.)

Traeger's Maple and Brown Sugar Bacon

Let cool slightly (the sugar will be hot!) before transferring to a platter.

...Read More

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Posted by Susie B. on July 14, 2014

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

This beautiful blueberry french toast tastes as good as it looks and will have your entire crew sweilling with pride for the good ol' red white and blue! Layers of hearty french bread, sweetened cream cheese, and fresh blueberries are baked with whipped eggs and topped with an unforgettable strawberry syrup. Throw the dish together the night before and all you have to do the next morning is fire up the Traeger and let it bake. Perfect for neighborhood potlucks or family gatherings, this is one of those recipes you pass down through the generations. From our Traeger, to yours! 


Blueberry Cream Cheese French Toast with Strawberry Syrup

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 55-60 minutes
Serves: 10-12 people
Recommended Pellets: Apple, Pecan

INGREDIENTS:
1 loaf crusty Italian or French day-old bread, cut into 1-inch cubes
1 1/2 packages cream cheese (12 oz total), softened
1 cup sour cream
1/2 cup confectioner's sugar
1 cup fresh blueberries or 1 cup frozen, thawed and rinsed
12 eggs, beaten
2 cups milk
1/2 cup maple syrup  
1 teaspoon vanilla extract
1 teaspoon salt
whipped cream (optional)
For the Syrup:
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh strawberries, sliced
1 tablespoon butter

PREPARATION:
Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish.

In a separate bowl, combine the softened cream cheese, sour cream and confectioner's sugar using a handheld mixer.

Spread evenly over the bread cubes using a rubber spatula.

Sprinkle 1 cup blueberries over the cream cheese mixture, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, syrup, vanilla extract, and salt.

Pour over the bread cubes.

Cover with foil and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 350 degreed F. Allow the grill to preheat for 10-15 minutes.

Placed the covered baking dish directly on the grill grate and bake for 30 minutes.

Remove the foil and continue to cook for an additional 30 minutes until the bread is browned and the center is firm.

Meanwhile, prepare the strawberry syrup by combining the water, sugar and cornstarch in a medium saucepan over high heat. Bring to a boil, stirring constantly for 3-4 minutes.

Slowly stir in the strawberry slices, reduce the heat and allow the syrup to simmer for 10-12 minutes. Stir in the tablespoon of butter and remove from the heat.

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Serve the syrup with the french toast along with whipped cream (if desired).

Blueberry Cream Cheese French Toast Casserole with Strawberry Syrup

Printable recipe:

Blueberry Cream Cheese French Toast with Strawberry Syrup.docx (14.60 kb)

...Read More

Leftover Barbecue "Sundaes"

Posted by Susie B. on July 9, 2014

Leftover Barbecue

After a big BBQ, we occasionally have a few leftovers hanging out in our fridge. Not quite enough for a full round of seconds, but just enough to get excited about lunch. Do yourself a favor and give everything else in your fridge serious leftover envy by throwing these Barbecue Sundaes together. They take no more than a minute, look awesome, and taste great!

Reheating in the microwave is easy enough, but for the best results wrap any leftovers that need reheating in foil and throw in a hot oven or on the grill for 5-10 minutes.

 

Barbecue "Sundaes"

 

DIFFICULTY: 1/5
PELLETS: None
PREP TIME: 15 min.
COOK TIME: 10 min.
SERVES: Depends on your leftovers

YOU WILL NEED THESE THINGS
Barbecued baked beans, reheated
Leftover coleslaw (drain if watery)
Leftover pulled pork, shredded beef, chicken or chopped beef brisket, reheated
Barbecue Sauce
Leftover barbecued ribs cut into individual ribs (optional), reheated or a slice of cooked bacon
Dill pickle spears
Cherry tomatoes

PREPARATION:

1. If you own the kind of glassware popular at soda fountains and ice cream parlors, break it out. If not, substitute clean 16-ounce canning jars or other clear glassware.

2. Put a layer of baked beans in the bottom of each glass or jar followed by layers of coleslaw and pulled pork, chicken or brisket. Drizzle with barbecue sauce. Stick a rib or bacon, if using, and a dill pickle spear in each “sundae”. Top with a cherry tomato. Serve and enjoy!

Leftover Barbecue

Leftover Barbecue

Printable Recipes:

Barbecue Sundaes.docx (14.07 kb)

...Read More

Traeger's Porky Bacon Breakfast Sausage

Posted by Susie B. on July 7, 2014

Traeger's Porky Bacon Breakfast Sausage

We have a sad breakfast dilemma at our house on a fairly regular basis: sausage or bacon? When we are forced to choose, we become a house divided. Bacon and sausage are equally phenomenal on the Traeger so picking one side or the other can be painful and nearly impossible. We always want both. Luckily, we have access to a meat grinder and a near psychotic drive to master all things meaty. The result of our desire for both bacon and sausage is the birth of a new breakfast super-species. The Porky Bacon Breakfast Sausage! All the flavors you love in a traditional breakfast sausage, with that salty smoky twist that can only come from man's other best friend, BACON!

That's right, Traeger Nation. There is bacon....IN OUR SAUSAGE! And it is every bit as flavorful and delicious as you might imagine it to be.

The best part is that this sausage is completely customizable. You like a sweeter breakfast sausage? Use dark brown sugar instead of light and maple flavored bacon. BOOM! Maple bacon sausage. You like a spicy breakfast sausage? Double the amount of cayenne pepper and red pepper  flakes. You like less of an herb-y flavor? Use dried herbs instead of fresh. You don't have a meat grinder or sausage stuffer? Purchase ground pork and finely dice the bacon (we use scissors and cut it into small pieces) then hand-form into patties instead of links. The possibilities are endless.

Life problem solved, breakfast disaster averted. For the rest of time, we now can have both bacon AND sausage. The world is good again. Traeger on.

 

Porky Bacon Breakfast Sausage

 

Prep Time: 25-30 minutes if grinding your own sausage, 5-10 minutes if using ground pork, plus at least 1 hour to overnight in the refrigerator.
Cook Time: 10-15 minutes
Serves: 8-10 people
Recommended Pellets: Apple, Hickory, Maple, Oak

Ingredients:
2 lbs pork butt, diced into 1/4-inch pieces if grinding your own sausage or 2 lbs ground pork
1/2 lb bacon fat back, diced into 1/4-inch pieces if grinding your own sausage, or finely diced if making patties by hand
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/2 teaspoon finely chopped fresh marjoram
1/2 teaspoon ground nutmeg  
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

Preparation:

In a large bowl, combine pork with all other ingredients, cover, and chill in the refrigerator for at least 1 hour (or overnight for best flavor).

If grinding your own sausage, use the fine blade of a meat grinder and pass the pork and bacon mixture through once.

Either form into patties or push through the small tube of a sausage stuffer to form links.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.

Place the links or patties directly on the grill grate and cook for 10-15 minutes, flipping once, until an internal thermometer reads 175 degrees F.

Traeger's Porky Bacon Breakfast Sausage

Remove from the grill and serve immediately.

Traeger's Porky Bacon Breakfast Sausage

Traeger's Porky Bacon Breakfast Sausage

Printable Recipe:

Porky Bacon Breakfast Sausage.docx (14.17 kb)

...Read More

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Posted by Susie B. on July 5, 2014

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

We put up a post around this time last year of some out of this world Smoky Stuffed Jalapenos (known in the BBQ world as ABTs, or Atomic Buffalo Turds. I know. Now you understand the reason for the nickname). Springtime has come again, and with it, the call of the stuffed jalapeno! We wanted all of the flavors of our beloved original, but were looking for something a little more main-course instead of an appetizer so naturally our taste buds led us to the land of the all-beef frank. The original version calls for cocktail weenies, but we went larger scale and got some bun length dogs just begging to be filled. The creamy, cheesy filling is almost identical to the original, with the added bonus of the diced jalapenos to give you a little bite in every bite. Finally, we wrap these dogs in love (known round these parts as bacon).

Throwing these gourmet stuffed franks together takes hardly any time at all, but your guests will be obliged to bow down to the grill master when you serve these at your next cook out. Top them with whatever accoutrements you choose, or eat them as is. There are enough flavors in each bite that they really don't require much extra.

 

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8
Recommended Pellets: Any

 

INGREDIENTS:
1 package bun length, all beef hot dogs (8 count)
4 oz cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1 fresh jalapeno, seeds and stem removed, finely diced (leave the seeds in if you like your food really spicy!)
2 teaspoons Traeger Chipotle Rub (or your favorite BBQ rub)
8 slices bacon
Buns and any desired toppings

PREPARATION:

Start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes.

While the grill is preheating, assemble your hot dogs.

First, cut a deep slit lengthwise across the dog without cutting all the way through the bottom. Genltly separate the halves with your fingers, being careful not to tear the halves apart.

In a small bowl, combine the cream cheese, cheddar cheese, diced jalapenos, and Chipotle Rub.

Using a spoon, fill the slit in each dog with 1 heaping tablespoon of the cream cheese jalapeno mixture.

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Wrap each hot dog in a strip of bacon. Make sure the ends of the bacon start and finish underneath the hot dog.

Place the wrapped hot dogs directly on the grill grate and cook for 5-6 minutes before flipping over. Cook an additional 5-10 minutes, or until the hot dogs are cooked to an internal temperature of 175 degrees F and the bacon is cooked to your liking.

Serve immediately on toasted buns. Enjoy!

Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)

Click below for a printable version of this recipe:

Inside Out ABTs.docx (15.34 kb)

...Read More

Treager on a Budget: Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

Posted by Susie B. on July 4, 2014

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

With prices at the meat counter steadily rising, we thought we'd feature a few recipes from Traeger's fantastic cookbook "Traeger on a Budget" in an effort to help you get the most out of your dollar. One of our favorite recipes calls for chicken tenders. Chicken isn't always the cheapest cut of meat (although typically rather affordable) especially if you opt for boneless, skinless chicken breasts. One secret to get the same great taste, flavor, and lean trimmed meat as a breast without the price tag is to buy chicken tenders. These strips of breast meat are often cast off after butchers trim down chicken breasts so they can get a more uniform appearance on the breast. We paired these particular tenders with the ever popular buffalo sauce and a blue cheese dip that might literally make your taste buds explode from unadulterated flavor joy.

 

Skewered Buffalo Chicken Tenders with Bleu Cheese Sauce

 

PELLETS: Oak
PREP TIME: 10 min.
COOK TIME: About 20 min.
SERVES: 4 to 6

INGREDIENTS:

FOR THE CHICKEN:
• 2 pounds chicken tenders (about 16)
• Garlic salt
• Freshly ground black pepper (or Traeger's Pork & Poultry Rub, Cajun Shake, or Chicken Rub)
• 1/2 cup Louisiana-style hot sauce, such as Frank’s® RedHot
• 4 tablespoons butter (1/2 stick), melted
• Carrot and celery sticks for serving (optional)
FOR THE BLEU CHEESE SAUCE:
• 1-1/2 cups mayonnaise
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup blue cheese, crumble

PREPARATION:

MAKE THE BLEU CHEESE SAUCE: In a mixing bowl, whisk together the mayon- naise, sour cream, Worcestershire sauce, mustard, black pepper, and the garlic powder. Stir in the blue cheese. Cover and refrigerate if not using immediately. (The sauce can be made up to 3 days ahead.)

Season the chicken tenders well with garlic salt and black pepper or rub/seasoning of your choice.

Thread each tender on a bamboo skewer.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the chicken skewers on the grill grate. Grill for 5 to 6 minutes. Turn over and grill on the other side.

In the meantime, combine the hot sauce and melted butter in a small bowl. Brush the chicken skewers with the hot sauce/butter mixture and return the chicken to the grill for a few minutes to set the sauce.

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Treager on a Budget: Skewered Buffalo Chicken Tenders with Blue Cheese Sauce

Transfer to a platter and serve with the bleu cheese sauce and carrots and celery sticks, if desired.

Click below for a printable version of this recipe:

Skewered Buffalo Chicken Tenders with Blue Cheese Sauce.docx (14.51 kb)

...Read More

Camping Western Omelet Breakfast Casserole

Posted by Susie B. on July 3, 2014

Camping Western Omelet Breakfast Casserole

We love surprising people with all of the things we can cook on a Traeger. We get our most incredulous glances from serving delicious breakfast dishes hot off of our grill. People just can't seem to wrap their head around the idea that you can, in fact, bake a breakfast casserole outside on a grill grate in the middle of winter. Surprise your family and friends with this delicious recipe for a Western Omelet Brakfast Casserole. All of the prep work is done the night before, making breakfast a breeze. Simply throw it on the grill when you first wake up and enjoy a hot and hearty breakfast that will please your crowd.


Western Omelet Breakfast Casserole

 

Serves: 10 -15 people
Prep Time: 25 Min, plus 8 hours of time in the fridge
Cook Time: 45 minutes-1 hour
Recommended Pellets: Any

Ingredients
1 package (32 ounces) frozen hashbrown potatoes
1 small red onion (diced)
1 lb lean ham (cubed about 1-inch)
2 cups White Cheddar or Monetery Jack cheese (shredded)
12 large eggs (beaten well)
1/2 medium each: green and red bell peppers (diced)
1 1/4 c milk
1/2 tsp salt
1 tsp ground black pepper
Hot sauce, to taste

Directions

Butter the inside of a 9x13 inch baking dish. Layer 1/3 of the potatoes, vegetables, ham and cheese in the pan. Repeat 2 more times until all ingredients are used, but reserve the last 1/2 of shredded cheese instead of sprinkling on top. 

Beat together the milk, spices and eggs, salt, pepper, and hot sauce. Pour the egg mixture over the potatoes and vegetables. Cover the dish with foil and refrigerate overnight.

Western Omelet Breakfast Casserole

Western Omelet Breakfast Casserole

When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and the temperature up to 350 degrees, allowing the grill to preheat for 10-15 minutes. Plcae the covered casserole dish directly on the grill grate and bake for approximately 30 minutes.

Remove the foil and top the casserole with the remaining shredded cheese. Bake uncovered for an additional 15-30 minutes until the eggs are entirely set and the cheese is melted and bubbly.

Western Omelet Breakfast Casserole

Remove from the heat and allow to cool for a few minutes before slicing into portions and serving.

 

Click below for a printable version of this recipe:

Western Omelet Breakfast Casserole.docx (12.22 kb)

...Read More

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Posted by Susie B. on June 22, 2014

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

On Mother's Day, nothing is more fitting than cooking up a delicious meal for your main lady. Whether you are serving your own Mom or any motherly like figures in your life, we know they'll appreciate the time and effort that goes into preparing something special just for them. This recipe for orange sweet rolls comes directly from the archives of my very own beloved Grandma. That woman could cook! I'd like to think that she would be more than pleased with the tasty flavors added to her rolls by the Traeger.

Not too sweet and perfectly bright with the flavorful orange zest, these rolls are the perfect addition to any meal (not just on Mom's Day)! We adapted Grandma's original recipe and used premade frozen roll dough to simplify the process and save ourselves from some early morning kneading. Pull the frozen dough out the night before and by morning, you'll be ready to fill, roll, and bake these beauties.

Mom will be so proud!

 

Orange Sweet Rolls with Cream Cheese Icing

 

Prep Time: 20 minutes, plus 8 hours and an additional 30 minutes for the dough to rise
Cook Time: 12-15 minutes
Serves: 12
Recommended Pellets: Cherry, Apple, Pecan, Hickory

INGREDIENTS:
12 frozen white bread rolls
FILLING:
1/3 cup butter, melted
1/2 cup sugar
zest of one orange
FROSTING:
4 oz softened cream cheese
4 tablespoons softened unsalted butter
2 cups powdered sugar
Juice of 1 orange

PREPARATION:

The night before you plan to bake your rolls, pull them out of the freezer and put them in a baking dish that has been lightly coated with non-stick cooking spray. Cover them lightly with a dish cloth and let them defrost and rise overnight.

In the morning, prepare your filling. In a small bowl, combine the butter, sugar, and orange zest. 

Roll each piece of dough into a rectangle. Spread with approximately 1 tablespoon of filling. 

Gently roll the dough into a log shape, fold in half and place into a greased muffin tin seam side down. Repeat until all of the rolls are filled, rolled, and placed in the muffin tin. Set in a warm area and allow the rolls to rise for an additional 30 minutes.

15 minutes into the rising period, start your Traeger grill on Smoke. Leave the lid open for 4-5 minutes for the fire to become well established. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes while your rolls finish rising. Place the muffin tin directly on the grill grate, close the lid, and bake for 12-15 minutes until the rolls are golden brown.

While the rolls cool slightly, make the frosting. In a medium mixing bowl, blend the butter, cream cheese and orange juice. Slowly add in the powdered sugar until the frosting is thick and smooth.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Spread the frosting on the warm rolls and serve immediately. Sprinkle with additional orange zest, if desired.

Orange Sweet Rolls on the Traeger with Cream Cheese Icing

Printable Recipe:

Orange Sweet Rolls with Cream Cheese Icing.docx (14.42 kb)

...Read More