Smoked Cinnamon Rolls BBQ Recipe: Sweet Heat Twist for the Grill

I’ve perfected a unique twist on classic cinnamon rolls by combining sweet dough with the deep, smoky flavor of BBQ. 🔥 Smoking these cinnamon rolls adds complexity that elevates breakfast to a whole new level.

You’ll achieve the perfect balance of sweet and savory by following precise temperature and time guidelines. The result is tender, gooey cinnamon rolls infused with that unmistakable BBQ flavor. Let’s get started!

Ingredients for Smoked Cinnamon Rolls Bbq

Sweet meets smoky in these tender, gooey cinnamon rolls infused with BBQ flavor.

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For the best results, use unbleached, unbromated flour—it makes a difference in texture. I always keep King Arthur or Bob’s Red Mill on hand for bread recipes. The BBQ sauce is where you can get creative—sweet baby ray’s or a thick, homemade variety works best. Don’t skip the proofing step with the yeast; it ensures your dough rises beautifully.

No hickory wood chips? Apple wood or cherry wood gives a nice fruity twist. If you don’t have a smoker, you can still get that BBQ flavor by using a liquid smoke (just a teaspoon). The cinnamon is another area where quality shines—freshly ground makes all the difference. You can substitute with a mix of cinnamon and nutmeg if you like a slightly different spice profile.

These cinnamon rolls keep beautifully at room temperature for 2 days—just wrap them tightly. For longer storage, freeze them for up to 3 months. To reheat, microwave for 20-30 seconds or warm in the oven at 350°F for 5-7 minutes. The glaze can be made ahead and stored in the fridge for up to a week.

Step-by-Step Instructions for Smoked Cinnamon Rolls BBQ Recipe

Let’s dive into making these incredible smoked cinnamon rolls that perfectly blend sweet and smoky elements.

🔥 Step 1: Prepare the Dough and Let it Rise

Start by combining 2.5 cups All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tbsp Active Dry Yeast, and 1 tsp Kosher Salt in a large mixing bowl. In a separate bowl, whisk together 1 cup Whole Milk, 2 whole Large Eggs, and 0.5 cup Unsalted Butter (melted and cooled). Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours until it has doubled in size.

While the dough is rising, prepare your smoker by preheating it to 225°F using your preferred type of wood chips. I like to use a mix of hickory and apple wood for that perfect balance of smokiness and sweetness. Once the smoker is ready, place a pan of water in it to maintain humidity and prevent the dough from drying out.

👨‍🍳 Step 2: Prepare the Cinnamon Sugar Filling

In a small bowl, mix together 1 cup Brown Sugar and 2 tbsp Ground Cinnamon. The key here is to use freshly ground cinnamon for the best flavor. Once the dough has risen, punch it down and roll it out into a large rectangle, about ¼ inch thick. Brush the dough with 0.25 cup BBQ Sauce, making sure to leave a 1-inch border around the edges. Sprinkle the cinnamon sugar mixture evenly over the BBQ sauce, ensuring it’s fully coated.

Roll the dough into a tight log, starting from the long side. Cut the log into 8 equal pieces and place them in a greased baking dish. Cover the rolls with plastic wrap or a damp towel and let them rise for another 30-45 minutes until they have puffed up slightly.

🔥 Step 3: Smoke the Cinnamon Rolls

Place the baking dish with the cinnamon rolls in the preheated smoker. Close the lid and smoke the rolls for 2-3 hours until they are cooked through and have a beautiful, golden-brown color. You can check for doneness by inserting a thermometer into the center of a roll; it should read 190-195°F. During the last 30 minutes of smoking, you can brush the rolls with a little extra BBQ sauce for added flavor.

Once the rolls are done, remove them from the smoker and let them cool for 10-15 minutes before glazing. To make the glaze, whisk together 1 cup Confectioners’ Sugar and a splash of milk or cream until smooth. Drizzle the glaze over the warm cinnamon rolls and serve immediately.

🍰 Step 4: Glaze and Serve

The final touch is the glaze made from 1 cup Confectioners’ Sugar. Whisk it with a little milk or cream until you achieve your desired consistency. Drizzle this sweet glaze over the warm cinnamon rolls, allowing it to set slightly before serving. The combination of the sweet glaze, the smoky flavor from the BBQ sauce, and the warmth of the cinnamon will make these rolls irresistible.

Essential Equipment for This Recipe

Essential Equipment for Smoked Cinnamon Rolls

To make these incredible smoked cinnamon rolls, you’ll need some specialized equipment. First and foremost, you’ll need a smoker capable of maintaining 225°F for several hours. I prefer using a Traeger or Rec Tec for their temperature control and smoke infusion capabilities.

Mixing and Dough Preparation

For mixing the dough, you’ll need a stand mixer with a dough hook attachment. This helps develop the gluten properly, giving you that perfect chewy texture. If you don’t have a stand mixer, a wooden spoon and some elbow grease will do. You’ll also need a large mixing bowl and a dough scraper for handling the sticky dough.

Baking and Smoking Essentials

A 9×13 inch baking dish is perfect for holding the rolls while they smoke. Make sure it’s greased properly to prevent sticking. You’ll also need wood chips or chunks for smoking – I like using a mix of hickory and apple wood for that perfect balance of smokiness and sweetness. A meat thermometer is crucial for checking the internal temperature of the rolls.

Temperature Control and Monitoring

Maintaining the right temperature is crucial, so invest in a digital thermometer to monitor both your smoker and the internal temperature of the rolls. This ensures you get that perfect 190-195°F internal temperature. A temperature probe with a long cord is especially helpful for monitoring without opening the smoker lid.

Optional but Helpful Tools

A silicone pastry brush is great for applying the BBQ sauce evenly. If you’re feeling fancy, a Bench scraper can help with dough handling. For the glaze, you’ll need a whisk and a small bowl. These tools aren’t essential but make the process smoother and more enjoyable. 🔥

Cleanup Essentials

After you’re done, you’ll appreciate having some heavy-duty cleaning supplies on hand, especially if you’re using a smoker. A wire brush for cleaning grates and some degreaser for your equipment will make post-cooking cleanup a breeze.