Are you looking for a fun breakfast you can cook on the pit? Try my Maple Bacon Cinnamon Rolls! This recipe uses shortcut ingredients to keep things simple. In about 45 minutes, you’ll have a rich, gooey breakfast ready to impress.
If you’re anything like me, you’ll cook anything on the Traeger Timberline 1300! Breakfast, lunch, dinner, dessert..it doesn’t matter. My Maple Bacon Cinnamon Rolls give you a tasty reason to pull out the pit. Consider it honing your skills. These rolls would make an excellent weekend breakfast. You may have to make two pans!
Everything tastes better on the Traeger Timberline 1300, including cinnamon rolls. If you’ve never cooked breakfast on the pit before, you’re in for a treat. Even sweets can benefit from an infusion of BBQ smoke!
The Ingredients
These Maple Bacon Cinnamon Rolls come together with the help of several shortcut ingredients. Here’s what you need to add to your shopping list.
- Canned cinnamon rolls. It doesn’t get much easier than canned cinnamon rolls! I prefer the Pillsbury brand, but you can use whatever you have on hand. Keep in mind that if you choose a thicker cinnamon roll, your cooking time will vary.
- Coffee-Mate Italian Sweet Creme coffee creamer. Coffee creamer gives the rolls a touch of richness. I love the delicate sweetness of this particular creamer. Be sure to save some for your morning coffee!
- Light brown sugar. You can’t have Maple Bacon Cinnamon Rolls without brown sugar. I prefer using light brown sugar for its mild flavor. When mixed with coffee creamer, you get a syrupy texture reminiscent of monkey bread.
- Pre-cooked bacon. Pre-cooked bacon is one of God’s greatest gifts to man. When you warm it on the Traeger Timberline 1300, it gets infused with just the right amount of smokiness. Bacon is a great addition to the maple glaze.
- Butter. A little butter is a must for any glaze. It creates a silky-smooth topping that thickens while it sits. Salted butter tastes great in this recipe!
- Pure maple syrup. This is one ingredient that you don’t want to skimp on. Pure maple syrup has a richness that artificial bottles can’t match. Maple and bacon are a match made in heaven. Take one bite and I know you’ll agree.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. I used a Traeger Timberline 1300 for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
If you like a sturdy grill with a lot of bells and whistles, try Traeger. You can’t go wrong!
- Pellets. I stoked the pit with Royal Oak Charcoal Hardwood pellets. I love this brand because you get clean smoke with no fillers. The charcoal burns hot and fast!
The Process for Making Maple Bacon Cinnamon Rolls
You can see this recipe's detailed demonstration in the video or recipe card. For now, here’s a quick rundown of how I pulled these Maple Bacon Cinnamon Rolls together.
- Fire up the grill. I stoked the Traeger Timberline 1300 with Royal Oak Charcoal Hardwood pellets. I fired the pit up to 375℉ and prepped the Maple Bacon Cinnamon Rolls while it got to temp.
- Arrange the cinnamon rolls. To get this party started, I lightly sprayed my Lodge cast iron skillet with cooking spray. Then, I arranged my cinnamon rolls in the pan.
- Create the cream sauce. Next, I mixed ½ cup Coffee-Mate Italian Sweet Creme coffee creamer with ½ cup light brown sugar. This is going to give the Maple Bacon Cinnamon Rolls their sticky-sweet sauce. Once the sugar was dissolved, I poured the mixture over the cinnamon rolls.
- Start cooking. I set the Maple Bacon Cinnamon Rolls on the Traeger Timberline 1300 and let them cook for 25-30 minutes, until golden brown.
- Make the glaze. I placed my pre-cooked bacon on the grill to crisp up. Then, I added the butter, cinnamon roll icing, and maple syrup to a small cast-iron pan. I set the glaze on the Traeger Timberline 1300 to warm.
- Add topping and garnish. Once the Maple Bacon Cinnamon Rolls were golden brown, I removed them (and the glaze) from the pit. Then, I chopped my crisped bacon and added it to the glaze. I let the mixture sit for a couple minutes to thicken, then generously brushed it over the cinnamon rolls. I let the rolls cool for a few minutes before digging in.
The Results
This delicious breakfast is the perfect balance of salty and sweet. The sweetness of the maple syrup complemented the savory bacon. A hint of smoke was weaved throughout the Maple Bacon Cinnamon Rolls, sure to delight any pit boss.
Serving Suggestions
These Maple Bacon Cinnamon Rolls are great on their own, but you can always add fresh fruit and coffee for a complete spread.
Storing Leftovers
You can store leftover Maple Bacon Cinnamon Rolls in the fridge for a week or freeze them for up to 2 months. To reheat, thaw on the counter, then bake until warmed through.
Equipment and Tools
Traeger Timberline 1300, Royal Oak Charcoal Hardwood pellets, disposable cutting board, Nechtik BBQ Gloves, ThermoWorks hi-temp silicone brush, Lodge cast iron pans.
