VEGETARIAN RECIPE

Smoked Cinnamon Pumpkin Rolls

Ingredients

Dough:
240 ml whole milk
115 g salted butter, cut into 1.25 cm cubes
100 g granulated sugar
1 tablespoon active dry yeast
480 g all-purpose flour, divided, plus more for dusting
1 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
Vegetable oil, for the bowl

Caramel:
115 g butter
220 g packed dark brown sugar
240 ml cream
120 ml maple syrup
1/4 tsp sea salt

Filling:
120 g packed dark brown sugar
1 teaspoon ground cinnamon
Pumpkin purée

Equipment:

Traeger grill

HOW TO MAKE IT

  1. The night before, get the dough ready. In a small saucepan, combine the milk, butter, and sugar. Heat over medium-low, stirring occasionally. Don’t let the milk boil—if it starts to, take it off and let it cool slightly.

  2. When the butter has melted and the sugar has fully dissolved, remove from heat.

  3. Sprinkle the yeast over the milk mixture and let it sit for about 15 minutes, until bubbly.

  4. While waiting, in the bowl of a stand mixer fitted with a dough hook, combine 240 g flour and the salt. With the mixer on low, add the eggs and vanilla.

  5. Slowly stream in the yeast mixture.

  6. Turn off the mixer, add the remaining 240 g flour, then mix on medium speed for 5 minutes.

  7. Increase to high and knead for another 5 minutes.

  8. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size.

  9. In a small saucepan, combine the caramel ingredients and bring to a boil over medium heat.

  10. Reduce to medium-low and simmer for 5 minutes until golden brown and slightly reduced.

  11. Roll out the dough on a floured surface into a 30 x 60 cm rectangle, about 1.25 cm thick.

  12. Make the filling: In a small bowl, combine brown sugar and cinnamon.

  13. Brush the dough with melted butter and pumpkin purée, then sprinkle the sugar mixture over it, leaving 2.5 cm around the edges.

  14. Roll up the dough tightly from the long side and cut into 9 large buns.

  15. Pour the caramel into a 23 x 33 cm baking dish and sprinkle with pecans.

  16. Add the buns. cut-side up.

  17. Cover and refrigerate overnight.

  18. When ready to bake, preheat the Traeger to 170°C with the lid closed (about 15 minutes).

  19. Let the buns sit out for 10 minutes.

  20. Bake in the Traeger until golden brown, cooked through, and delicious—35 to 45 minutes.

    Please note this recipe has been adjusted from Dennis Prescott’s recipe from Traeger.

In partnership with Traeger