Fireball Caramel Rolls on the Yoder YS640

A perfect recipe to enjoy on a cool fall afternoon or winter morning

Fireball Caramel Rolls with Candied Pecans Recipe

  • 2 1/4 teaspoon dry yeast (14oz pkg)
  • 1 cup warm milk (microwave 1 min)
  • 1/2 cup granulated sugar
  • 1/2 cup melted margarine
  • 1 teaspoon smoked salt
  • 2 eggs
  • 4 cups flour

Smoke Pecans

  • 1 cup pecan halves
  • 1/2 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked salt

Fireball Caramel

  • 1 stick margarine
  • 2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 shots Fireball Cinnamon Whisky
  • 3/4 cup heavy cream


  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/2 cup softened margarine


  1. Dissolve yeast in warm milk in stand mixer bowl.
  2. Add sugar, margarine, salt, eggs & flour and mix well.
  3. Knead dough until it forms a smooth ball (6-8 mins).
  4. Cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins).

Smoked Pecans

  1. Pour 1/2 cup maple syrup over 1 pecan halves and toss to coat.
  2. Add 1/4 cup brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered.
  3. Spread coated pecans evenly over grill mat.
  4. Smoke at 250° until pecans have dried out for about 45-60 minutes.

Fireball Caramel

  1. Add 1 stick margarine, 2 cup brown sugar, 1/2 tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min.
  2. Turn off the heat and stir in the cream.
  3. Pour the caramel sauce in a 9” x 13” baking pan.


  1. Combine brown sugar and cinnamon in a bowl.
  2. The 1/2 cup softened margarine will be spread on the rolled out dough.


  1. After dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle.
  2. Spread 1/2 cup softened margarine over rolled out dough.
  3. Sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface.
  4. With the rolling pin, lightly roll over the brown sugar-cinnamon mixture.
  5. Working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa).
  6. Cut dough into 1 3/4” slices & place on top of caramel in 9” x 13” baking pan.
  7. Allow rolls to rise for 1 hour.
  8. Bake at 400° for about 30-40 minutes or until they are light golden brown.
  9. Brush 4 tbsp melted butter on rolls and allow them to cool for 5-10 minutes before turning out.

Top with smoked pecans.

Full video recipe


Recent Posts

View All
Card image cap
Central Texas Brisket on the YS640

We’ve said it before and we’ll say it again: Yoder owners are THE BEST. Hands-down. Need proof? Check out our…


Card image cap
Smokin’ Joe’s Pit BBQ

Looking for a few recipes to get rolling on your grill? We’ve got you, and then some! Meet Yoder Smokers…


Card image cap
Fireball Caramel Rolls on the Yoder YS640

Fireball Caramel Rolls with Candied Pecans Recipe Ingredients: Dough 2 1/4 teaspoon dry yeast (14oz pkg) 1 cup warm milk…


Leave a Reply

Your email address will not be published.