Serves: Makes 15 rollsTotal time: 20 minutes prep/20 minutes cook[ratings]

Pellet grills are all the rage these days among the outdoor cooking set. Traeger is the big name, but lots of brands are making them. Sort of combination smokers/grills they can cook anything outdoors. They come big enough to feed families of 10, or small enough to tote on car camping trips (like this one, from Traeger). They burn small wood pellets churned into the cooking area with an auger for good temp control.

Having said all of that, this recipe can be made in a barbecue that has good temp control, even if not a pellet. You’d want to be burning wood in it to get the proper smoke flavor, though.

Just go ahead and try to imagine a better smell at camp than cinnamon rolls bubbling away, cooked over burning wood. Yeah, we can’t think of anything either.

Recipe courtesy of Knotty Wood Barbecue Co.



2 Cups All-Purpose Flour
1 tbsp Baking Power
1 tbs Salt
1/4 tsp Baking Soda
1/4 Cup Vegetable Oil
3/4 Cup Buttermilk
1/2 Cup Butter, softened
1/2 Cup Brown Sugar
1 1/2 tsp Cinnamon
1/4 tsp Cardamom
1/3 Cup Milk



1. Preheat your pellet smoker to 400 degrees.
In a mixer combine flour, baking powder, salt, and
baking soda and mix till combined. Mix in vegtable
oil, then add in buttermilk. Mix until combined. If
the dough looks dry, add 1 tsp of buttermilk.
2. Mix together softened butter, brown sugar,
cinnamon, and cardamom until combined.
3. Dump out the dough onto a floured surface and
knead the dough till smooth. Roll it into a 15 x 8
inch rectangle.
4. Spread the butter mixture on the dough. Make
sure to spread it to the edges of the dough. Roll up
dough like a jelly roll and pinch the seems to cut.

Cut into 9-12 equal slices and arrange in your cast-
iron skillet.

5. Bake in preheated pellet smoker until lightly
brown, 15-20 mins. Remove from the smoker and
pour milk evenly over the top. Serve hot and
devour the deliciousness you just made.

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