This cinnamon roll skillet cookie tastes sweet, like holiday treats should - top it off with a scoop of vanilla ice cream (or two), and you've got yourself a winner!
Let's get this party started! Fire up your trusty Traeger (or other go-to cooker), and let it preheat to 375ºF (190ºC).
While that's coming up to temp, let's prep the cinnamon rolls! Open up your can of cinnamon rolls, and slice them up into quarters. Set aside for now.
Grab an appropriately sized pan, place it over heat, and melt the 1/2 stick of unsalted butter. Once the butter is melted, add brown sugar and stir well to combine the two. Then, add as little or as much whiskey as you'd like. Stir to the consistency of your liking and set aside.
Next, get your quartered up cinnamon rolls and place them in gallon bag along with regular sugar and a sprinkle of Sweet Honey Pecan rub. Seal the bag and toss until the rolls are fully covered.
Moving on, coat your pan/skillet with butter - don't forget those corners and edges! Add your cinnamon rolls, followed by the caramel sauce (save some for later). If you're feeling extra, you can add caramel candy too - placing as many as you’d like on top.
Once everything is ready, place the pan in the traeger and cook for 30-40 minutes. Keep an eye out to avoid burning the rolls. When done, pull the skillet out of the cooker. Drizzle on more of the caramel sauce, and top it with a scoop or two of Vanilla ice cream along with another drizzle of caramel on top of that!
Hope y'all have a good time with this recipe- can't wait to see what the community does with it.
Catch you on the next one!
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