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Baked Cinnamon Rolls

Difficulty 3/5
|
Prep time 90 mins

Cook time 20 mins
|
Serves 8-12

Hardwood Pecan

This easy-to-make favorite is rolling with Traeger’s signature wood-fired flavor. Serve this sweet treat for breakfast or dish it out for dessert.

Ingredients

Cinnamon Rolls

1/2 OZ (OR 2 PACKETS) ACTIVE DRY YEAST

6 TBSP PLUS 1 TSP CANE SUGAR, DIVIDED

1 CUP WARM WATER (110°F TO 115°)

5 TO 6 CUPS ALL PURPOSE FLOUR

2 TSP SALT

1 CUP WARM MILK (110°F TO 115°)

1 LARGE EGG

1/2 CUP SOFTENED BUTTER

1 CUP BROWN SUGAR

2 TBSP CINNAMON

Cream Cheese Icing

4 OZ CREAM CHEESE (ROOM TEMPERATURE)

4 OZ BUTTER (ROOM TEMPERATURE)

2 cups powdered sugar

1/2 tsp vanilla

1 tsp milk

pinch of salt

Preparation

Place the yeast, 1 tsp of sugar, and the warm water in a mixing bowl or the base of a stand mixer. Stir to combine. Allow the yeast to proof for 5 minutes, it should start to bubble a bit, showing that the yeast is indeed alive.

Sprinkle the flour, salt and remaining 6 Tbsp sugar over the yeast mixture. Using a dough hook or wooden spoon, stir for 30 seconds. Pour in the warm milk and egg.

Knead again on the medium-low setting, or on a floured work surface by hand until the dough is very soft, adding up to one more cup of flour so the dough is soft and smooth and has lost its sticky quality.

Coat the bowl with a small film of oil and place the dough in the bowl, turning to coat the dough evenly with the oil. Cover the bowl with a clean cloth, place in a warm spot in the kitchen and allow to proof, about 45 minutes. The dough will have almost doubled in size.

In a small bowl combine the softened butter, sugar and cinnamon.

Punch down the dough and roll out into a rectangle on a floured work surface. Spread the butter mixture over the top of the dough and roll up into a log.

Cut the dough into rolls about 2 inches thick. Transfer rolls to a buttered baking dish or cast iron and lightly cover with a kitchen towel. Let the rolls rise again until doubled in size.

When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.

Place the baking dish or cast iron directly on the grill grate and bake the rolls until lightly browned, about 20 minutes.

For the Frosting: Place cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix together on medium speed until combined. Reduce the speed to low and add in the powered sugar slowly with the motor running. Add vanilla, a pinch of salt and the milk and mix to combine.

Remove the rolls from the grill and spread icing on top while the rolls are still warm. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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