BBQ baking cinnamon rolls

BBQ Baking + Cinnamon Roll Recipe

Written by Jo Notkin

People tend to bake in cooler weather, but the BBQ is really just an outdoor oven when it’s set up in the right way. Why not look at fusing two fave things together instead – baking and being outside in the summer! There are lots of summery sweet and savoury dishes you can bake on the BBQ, whether you’re using a BBQ Baking Mix or baking other recipes from scratch. There are a ton of videos and recipes for BBQ Baking to help you join in and get excited about this new way to use your grill. It’s a new skill for most – but with a bit of practice, you’ll be able to bake your way through the summer!


  • The best results will be on a 3- or 4-burner gas BBQ with a middle burner that can be turned off as needed
  • Use cookware dedicated to BBQ baking. I suggest thick, restaurant-quality bakeware (available at restaurant-supply retailers). Do not use your best pans, or coated or non-stick bakeware. 
  • I’ve also put together a Zoe Ford BBQ Baking Elevator Set that includes a cookie sheet, metal stand and oven thermometer. 


  • Place a clean, uncoated, 3-4 inch tall cake pan, upside down, on a clean, uncoated baking tray set on the BBQ grill plates


  • Use 3 or 4 clean, empty tin cans, labels removed. You will place your pans or baking trays on top of these cans to place your filling baking vessel mid BBQ for better heat circulation.
  • Follow the exact temperatures in the recipes. Learn how to maintain a steady temperature. Once your BBQ is preheated, turn the knobs slightly, and open and close the lid, as needed to reach the recipe baking temperature. Where do the knobs need to be to hold that temperature? All BBQs vary, so practice makes perfect!
  • Use parchment paper where noted. Do not use waxed paper; it will melt. Do not use foil; it can vary the results.
  •  Use your intuition! Baking times vary widely from BBQ to BBQ — our suggested times can vary by 7 to 8 minutes — and baking in a gas BBQ requires some good old-fashioned intuition to know when an item is done or when it needs more time.

**Zoe Ford BBQ baking mixes should only be used with a gas BBQ (never charcoal)

Recipe – Zoe Ford’s Speedy BBQ Cinnamon Rolls

A cross between two classics — a cinnamon bun and a scone — these crunchy rolls are quick and easy to make, and loaded with delicious cinnamon flavour. Top with icing to make an extra special treat.


  • Jo’s BBQ Baking Mix
  • ¾ cups of cold unsalted butter cut into small cubes (can also use dairy-free alternative)
  • 2tbsp butter for greasing pan
  • 1 cup of buttermilk, cream or milk alternative


  1. Preheat gas BBQ to 425 F. Remove sugar package from mix package. Set aside 2 tbsp of baking mix to flour the dough and work surface as needed.
  2. Grease 12-cup muffin pan well, using 2 tbsp butter.
  3. In food processor, pulse cold butter and baking mix until butter is in pea-sized pieces; transfer to a large bowl. Stir in buttermilk/cream until combined (if too dry, add 1-2 tbsp more milk.
  4. Press dough into ball that just sticks together.
  5. On lightly floured cutting board, press ball into rectangle and fold over; repeat two more times, using the reserved mix as needed. Roll out dough into approx. 15 x 9-inch rectangle. Sprinkle evenly with package of cinnamon sugar.
  6. Starting at long edge, tightly roll up dough. Slice into 12 equal pieces, place in prepared muffin cups (swirl side up).
  7. Bake in gas BBQ with lid closed, about 18-24 minutes (until tops are golden and centre is not too soft).

Frosting Glaze 


  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon coarse salt
  • 2 tablespoons milk or dairy alternative
  • 1 teaspoon pure vanilla extract or other flavourings


  1. Blend the milk and vanilla. Add in the salt and sugar. Stir well to remove lumps.
  2. Add a few drops of milk if too thick or 1-2 tbsp icing sugar if too thin.
  3. Drizzle over semi warm buns. Serve immediately.


Born and raised in Montreal, Jo Notkin is a top Canadian chef and Food Network Canada’s Top Chef Canada season eight contestant who considers sharing food to be one of life’s greatest joys. Notkin started Zoe Ford Catering in 2009, catering top events in Montreal for over a decade. In 2020 Notkin decided to close her catering business due to the pandemic and create a line of direct-to-consumer premium baking mixes under the Zoe Ford brand. In May 2021 Notkin launched Jo’s BBQ Baking Mixes, an innovative line of baking mixes that allow Canadians to use their gas BBQ like an outdoor oven. Prior to her career as a chef, Notkin designed and manufactured jewelry for the The Aldo Group, was a designer and manufacturer of sustainable textiles and was a champion oyster shucker. She studied at York University, OCAD University and the Rhode Island School of Design; and has lived in cities across North America including Toronto, Montreal, Calgary, Rhode Island and Boston. Notkin is a proud supporter of the NDG Food Depot in Montreal.