Maple Bacon Smoked Cinnamon Rolls

Smoked cinnamon roll on a serving plate.

Maple Bacon Smoked Cinnamon Rolls

These maple bacon smoked cinnamon rolls are perfect cinnamon rolls that have been given a little hit of BBQ. Not only are these rolls topped with a maple glaze, but they're also sprinkled with a sweet bacon sugar topping for the best finishing touch.

Prep Time15

Cook Time15

Rising Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Smoked Cinnamon Rolls

Servings: people

Author: Susie Bulloch

Ingredients

Roll Dough

4 ½ cups flour
2 ¼ teaspoons instant yeast
½ cup white sugar
1 teaspoon fine sea salt or table salt
½ cup salted butter softened
3 eggs lightly beaten
1 cup warm water 120 degrees F

Cinnamon Sugar

⅓ cup butter softened
½ cup dark brown sugar
1 Tablespoon ground cinnamon

Maple Glaze

2 cups powdered sugar
4 Tablespoons heavy cream
1 teaspoon maple extract

Bacon Sugar

6 slices bacon cooked
⅓ cup dark brown sugar

Instructions

Begin making the rolls. In a mixing bowl, combine 4 cups of flour, instant yeast, sugar, and salt. Add in the softened butter and mix until the butter is broken up into small pieces evenly throughout the flour mixture.
Finish mixing the dough. Lightly beat the eggs in a small bowl and add to the flour mixture, stirring to combine. Slowly pour in the warm water (120 degrees F) and mix until a sticky dough is formed. Add the remaining 1/2 cup flour if needed, a little at a time, until the dough pulls away from the sides of the bowl and isn't too sticky to handle. Knead the dough for an additional 2 minutes.
Rest. Remove the dough from the bowl and set it on a clean, lightly floured, surface. Cover with a towel and rest for 10 minutes.
Make the cinnamon sugar. While the dough rests, combine the ingredients for the cinnamon sugar.
Form the rolls. After 10 minutes, use a rolling pin to roll the dough into a large rectangle, about 1/2 inch thick. Spread the softened butter on top of the dough and sprinkle with the cinnamon sugar. Roll the long edge of the dough over the cinnamon sugar from one side to the other. Slice the rolled dough into individual cinnamon rolls using unflavored dental floss or a knife.
Rise. Place the sliced rolls, cut side down, onto a rimmed baking sheet lightly sprayed with cooking oil. Cover the rolls with a kitchen towel and let rise in a warm area for 30-45 minutes.
Smoke the rolls. Preheat the smoker to 400 degrees F. Place the cinnamon rolls on the upper rack of the smoker. Fill a disposable aluminum pan with 1 inch of water and set it on the bottom rack of the grill. Close the lid and smoke for 10 minutes. Carefully remove the water pan and continue cooking for an additional 3-5 minutes or until the cinnamon rolls read 190 degrees F with an internal thermometer.
Cool. Remove the cinnamon rolls from the smoker and allow them to cool for 2-3 minutes before frosting.
Make the icing. Prepare the icing by combining the powdered sugar, heavy cream, and maple extract. Every brand of maple extract varies in strength. Start with 1 teaspoon and feel free to add more as needed to achieve the perfect maple icing flavor. Drizzle across the tops of the warm cinnamon rolls.
Make the bacon sugar. Combine the cooked bacon and brown sugar in a blender or small food processor. Pulse to finely chop the bacon and reach your desired consistency of bacon pieces in the sugar.
Enjoy. Sprinkle the bacon sugar on top of the iced cinnamon rolls. Serve warm.

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