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Frosted Cinnamon role on square white plate
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5 from 3 votes

Smoked Cinnamon Rolls

Tender, homemade cinnamon rolls that are smoked with pecan wood chips and topped with a bourbone cream cheese. They can also be made in the oven!
Prep Time15 mins
Cook Time20 mins
Proofing1 hr 50 mins
Total Time2 hrs 25 mins
Course: Breakfast
Cuisine: American
Keyword: Smoked Cinnamon Rolls
Servings: 8
Calories: 968kcal
Author: Julie Evink

Ingredients

Cinnamon Rolls

  • 2 packets active dry yeast .75 oz each
  • 1 c. light brown sugar + 1 tsp divided
  • 1 c. warm water
  • 5 c. all-purpose flour
  • c. cane or white sugar
  • 1 tsp maple extract
  • 1 c. warm milk
  • 1 egg beaten
  • ½ c. butter
  • 1 Tbsp cinnamon
  • Pecan pellets if cooking on the smoker

Bourbon Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ c. butter softened
  • 2 c. powdered sugar
  • 1 oz bourbon
  • ½ tsp maple extract
  • 1 tsp milk
  • ½ tsp salt

Instructions

  • In a large mixing bowl, add 2 packets of yeast, 1 tsp brown sugar and warm water. Whisk to combine. Let proof for 5 minutes, or until you start to notice bubbles. If you don't notice bubbles your yeast is not active. Please start again. This could be because your yeast is old or your water was to warm.
  • Add flour, cane sugar, and maple extract to the bowl. Using a dough hook on a stand mixer, mix for 1 minute. Slowly incorporate warm milk and the egg. Mix for 1 more minute.
  • Remove dough from the mixing bowl and place on a lightly floured surface. Knead the dough until soft.
  • Coat a large mixing bowl with nonstick spray. Add dough to the bowl and cover with a towel. Let proof in warm location for 45 minutes or until about doubled.
  • While dough is proofing, mix softened butter, light brown sugar, and cinnamon in a small bowl and set aside.
  • Remove dough from the bowl and punch it down to flatten. Then, use a floured rolling pin and roll out the dough to 16”x8” rectangle.
  • Spread brown sugar and cinnamon butter mixture onto the dough.
  • Tightly roll up the dough, starting from the short end and finishing on the opposite short end. Make sure to seal the edges by gently pinching together with your fingers.
  • Cut dough into 2” sections. The easiest way to do this is to cut the dough in half, then cut each half in half, until you have 8 pieces.

Smoked Instructions

  • Preheat smoker to 325 degrees F. We recommend using Pecan pellets if you want a pecan flavor.
  • Heavily butter the bottom and sides of a 12” cast iron skillet Place cinnamon rolls inside and cover with a towel. Let rise until doubled in size.
  • Place on the smoker of the smoker and cover. Cook for 20 minutes or until golden brown on top and cooked through.
  • Remove cinnamon buns from heat. Smother in bourbon icing and enjoy!

Oven Instructions

  • Preheat oven to 350 degrees F.
  • Heavily butter the bottom and sides of a 12” cast iron skillet Place cinnamon rolls inside and cover with a towel. Let rise until doubled in size.
  • Place on the center rack of preheated oven and bake for 25 minutes or until golden brown on top and cooked through.

Bourbon Cream Cheese

  • While the cinnamon buns are baking, prepare the frosting. Add cream cheese and butter to a stand mixer and mix on low. Slowly incorporate bourbon, powdered sugar, maple extract, milk, and salt.
  • Let cinnamon rolls cool for 5-10 minutes after baking and then frost with cream cheese frosting. Serve immdiately.

Nutrition

Calories: 968kcal | Carbohydrates: 214g | Protein: 19g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 118mg | Sodium: 483mg | Potassium: 283mg | Fiber: 5g | Sugar: 99g | Vitamin A: 1197IU | Calcium: 128mg | Iron: 7mg