Smoked Cinnamon Rolls Recipe

Smoked Cinnamon Rolls Recipe

Cinnamon, brown sugar, pecans and raisins - add a touch of smoke, and these smoked cinnamon rolls have it all. Thank you Sunny Moody of Grilled Fit for this recipe!

You Will Need


  • 1 Tbsp Instant yeast
  • 1 cup warm Whole Milk
  • 1/2 cup Honey
  • 1/2 Unsalted Butter (softened)
  • 1 tsp Sea Salt
  • 1 tsp Fresh Lemon Juice
  • 2 large Eggs
  • 4 1/2 cups Flour


  • 1/4 cup Butter (melted)
  • 1/2 cup Brown Sugar
  • 1 Tbsp Cinnamon
  • 1/2 Tbsp Kosmo’s Q Sweet Honey Pecan rub
  • 1/2 cup chopped Pecans 
  • 1/3 cup Raisins 

Cream Cheese Frosting:

  • 2 Tbsp Heavy Cream
  • 1/2 cup Butter Softened
  • 2 cup Powdered Sugar
  • 6 oz Cream Cheese
  • 1 tsp Vanilla Extract

The Dough

Making these sweet treats begins with making the dough. Start with activating the yeast in a cup of milk and honey warmed to 100-110ºF (38-43ºC). Let it sit for 4-6 minutes, until you see it foaming.

In a bowl, add the milk/honey/activated yeast mix, as well butter, lemon juice, salt, and eggs. Combine well. Next, add 4 cups all-purpose flour, stirring until a soft dough forms.

Turn the dough out onto a floured surface. Knead until it becomes smooth and elastic (about 5 minutes). The dough should be sticky - add just enough of the remaining 1/2 cup of all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to your hands.

To prepare filling, combine brown sugar, cinnamon, and sweet honey pecan rub. Set aside.

The Prep

You're on the way to a delicious breakfast or dessert! 

Now place the dough in a large bowl coated with cooking spray or Crisco. Cover and let it rise in a warm place - around 85°F (30ºC) - for about 1 hour or until it has doubled in size.

Once the dough has risen, punch it down. Then on a floured surface, roll into a 16 x 12-inch rectangle, about 1/4-inch thick. Using a basting brush, coat the surface of dough with melted butter. Sprinkle filling mixture evenly over the dough, leaving a 1/2-inch border.

Sprinkle pecans & raisins over the dough, pressing them gently into it. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal.

Cut the dough into 1 1/2-inch rolls. Place the rolls, in a 13 x 9-inch baking pan coated with cooking spray or crisco. Cover and let rise 30 minutes or until doubled in size. (You can also make them the night before and let rise overnight in the fridge). 

The Cook

Preheat your smoker to 350ºF (177ºC). Add your smoke wood - preferably pecan wood or pellets, to match the flavors already in the cinnamon rolls. 

Uncover the rolls and place the pan on your smoker for about 30 minutes. The rolls are done when they turn light brown. Pull the rolls off the heat, and let them cool for about 5-10 minutes before frosting.

The Payoff

 To make the frosting, beat all ingredients in a bowl until it becomes fluffy and stiff peaks form. This should take about 5 min.

Only thing that's left to do, is spread the frosting over your warm cinnamon rolls and sprinkle with some crushed pecans. Enjoy your cinnamon rolls!

Thanks again Sunny Moody of Grilled Fit for this recipe - we're looking forward to hear from everyone who tried it.

Catch you on the next recipe!


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