Break out the stand mixer and fire up the Traeger—today we’re making the best Traeger Caramel Rolls you’ll ever bake at home. With simple ingredients and straightforward steps, these homemade rolls reward the time and care you put into them. Serve them warm right from the Traeger for a show-stopping breakfast or holiday treat.
Traeger Caramel Rolls
These caramel rolls are made entirely from scratch and baked on a pellet grill for a subtle, pleasant smokiness—though they also bake beautifully in a conventional oven. I usually make them only for special occasions because they feel indulgent, but once you taste one fresh from the oven you’ll understand why they’re worth the effort.
They make an ideal Christmas morning or weekend brunch centerpiece. Don’t be intimidated by the process—this recipe walks you through each step, and the dough is forgiving. Plan ahead if you want rolls ready first thing: you can shape them one day and bake the next.
Explore more Traeger recipes in my collection of favorite Traeger dishes.
Recipe Shopping List
Here’s what you’ll need to have on hand. For precise quantities, refer to the ingredient list in the recipe card further down.
- Milk
- Active dry yeast
- Eggs
- Granulated sugar
- Salt
- Bread flour
- Baking powder
- Butter (salted)
- Cinnamon
- Brown sugar
- Heavy cream
- Vanilla extract
How to Make These Rolls (Overview)
This quick overview shows the main stages so you can plan your time. Follow the full recipe below when you’re ready to bake.
- Mix the dough — Combine warm milk, yeast, egg, sugar, salt, flour, and melted butter in a mixer; knead until smooth.
- First rise and shape — Let the dough rise until doubled. Roll it into a rectangle, spread with butter, and sprinkle with brown sugar and cinnamon. Roll and cut into individual rolls.
- Second rise — Place the cut rolls in greased pans and let them rise again until puffy. For convenience, refrigerate covered overnight and bake in the morning.
- Bake — Preheat your Traeger (or oven) to 350°F and bake the rolls until lightly golden.
- Finish with caramel — Make a simple caramel sauce of brown sugar, butter, cream, and vanilla; simmer, then pour over hot rolls.
Recipe FAQ
Yes—the Traeger adds a subtle smoky note, but these rolls will bake just as well in a conventional oven at the same temperature.
Store cooled rolls covered at room temperature for up to a day. For longer storage, refrigerate them in an airtight container and gently reheat before serving. They’re best fresh.
Absolutely. If you prefer classic cinnamon rolls, top them with a cream cheese or vanilla glaze instead of the caramel sauce.
More Breakfast Recipes
- Tater Tot Breakfast Casserole
- Smoked Breakfast Fatty
- Grilled Bacon and Asparagus Frittata
- Smoked Salmon Scramble
- Traeger No-Flip Bacon
- Perfect Scrambled Eggs
Traeger Caramel Rolls
These caramel rolls are made from scratch, baked on a pellet grill or in an oven, and finished with a rich brown sugar caramel sauce. They’re perfect for special mornings or weekend brunches.
Ingredients
Dough:
- 3 cups warm milk
- 2 ½ tablespoons active dry yeast
- 1 large egg
- 1 cup granulated sugar
- 2 teaspoons salt
- 8 cups bread flour (up to 10 cups as needed for dough consistency)
- 1 teaspoon baking powder
- ½ cup salted butter, melted and cooled
Filling:
- 1 cup salted butter, melted
- 1 ½ tablespoons ground cinnamon
- 3 cups brown sugar
Topping / Caramel Sauce:
- 2 cups brown sugar
- 1 cup butter
- 2 cups heavy cream
- 1 tablespoon vanilla extract
Instructions
- Combine warm milk, yeast, egg, sugar, and salt in a stand mixer fitted with a dough hook. Beat briefly to incorporate the egg. Mix the baking powder into the flour and set aside.
- Add about half of the flour mixture to the wet ingredients and mix until combined.
- With the mixer running slowly, drizzle in the cooled melted butter and continue mixing until the butter is fully incorporated.
- Add additional flour in ½-cup increments until a soft, slightly sticky dough forms that cleans the sides of the mixer bowl.
- Cover the dough and let it rise until doubled in size, about 1–2 hours depending on temperature.
- Turn the dough out onto a lightly floured surface and roll it into a large rectangle about ¼ inch thick. (Image shows rolled dough.)
- Brush the surface with melted butter, leaving a ½-inch strip along the far edge free of butter to help seal the roll.
- Evenly sprinkle the cinnamon and brown sugar over the buttered dough, keeping the unbuttered strip clear.
- Starting with the edge closest to you, roll the dough tightly into a log. Press the seam to seal; a light brush of water can help it stick.
- Use dental floss or a sharp knife to slice the log into 2–3 inch rolls. Wrap floss around and pull to create clean cuts.
- Arrange the cut rolls in three greased foil pans or two 10×13-inch pans, leaving space between them. Cover and let rise again until doubled. For breakfast-ready rolls, refrigerate covered overnight.
- Preheat the Traeger or oven to 350°F. Bake the caramel rolls 20–25 minutes until lightly golden, rotating pans halfway through to prevent hot spots. If baking on a grill that runs hot on the bottom, set the pans on inverted cake pans to lift them from direct heat.
- While the rolls bake, make the caramel: combine 2 cups brown sugar, 1 cup butter, 2 cups heavy cream, and 1 tablespoon vanilla in a saucepan over medium-low heat. Bring to a gentle simmer.
- Stir frequently and simmer for about 10 minutes until slightly reduced and the sugar has fully dissolved.
- Pour the hot caramel sauce over the baked rolls and serve warm.
Recommended Tools
Helpful tools for this recipe include a large rolling pin, disposable foil pans for easy cleanup, and a reliable pellet grill or oven.
- Wooden rolling pin
- Disposable foil grill pans (30 pack)
- Pellet grill or smoker
Nutrition Information
Yield: 18
Serving Size: 1 roll
Amount Per Serving:
Calories: 805
Total Fat: 37g
Saturated Fat: 23g
Trans Fat: 1g
Unsaturated Fat: 11g
Cholesterol: 111mg
Sodium: 535mg
Carbohydrates: 109g
Fiber: 2g
Sugar: 63g
Protein: 11g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a trusted nutrition source.
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