Traeger baked cinnamon rolls
Can you smell them? These lovely cinnamon rolls. I bet your neighbours will smell them too when they hit the BBQ! Gather around the fire with a cup of coffee and wait until your delicious breakfast is ready! Can sunday get better?
Servings 8 cinnamon rolls
Equipment
- BBQ with lid
- Baking paper
- Spatula
- Coffee
Ingredients
For 8 Cinnamon Rolls
- 1 can instant croissant dough
- 50 gr. unsalted butter
- 2 tsp cinnamon
- 50 gr. caster sugar
For the Glaze
- 100 gr. powdered sugar
- 2 Tbsp milk
Instructions
- Prepare your BBQ for an indirect session at medium heat (+- 200°C). For this recipe I used the Traeger Pellet smoker, but as long as you have a bbq with lid and you are able to keep it stable for a while you can make these cinnamon rolls.
- Open the can of croissant dough (or make some fresh dough when you have the time) Roll it open with a rolling pin.
- Get the butter out of your fridge and mix the cinnamon and caster sugar under the butter. Spread the cinnamon sugared butter evenly on the dough and roll it up. Gently push the ends to "glue" the dough.
- Slice the cinnamon roll into 2 cm thick slices with a sharp knife and put them on top of a baking paper in your BBQ.
- Bake the cinnamon rolls on the bbq until they turn golden brown. This takes about 15-20 minutes. If you like an equal tint you can flip them upside down in the middle of the baking process with a spatula.
- While the cinnamon rolls are baking you can make the glaze by whisking the milk into the sugar until you get a glaze without lumps. When you are ready pour yourself a coffee before finishing these beauties.