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Smoked Bacon Cheese Bread Bombs

Meg
Roll stuffed with cream cheese and bacon on a small white plate.
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Yeasty Rhodes dinner rolls stuffed with cream cheese, sharp cheddar and crispy bacon cooked to perfection in your outdoor smoker. These Smoked Bacon Cheese Bread Bombs will quickly become your summertime barbecue must have.

This post has been sponsored by Rhodes Bake-N-Serv. All thoughts and opinions are my own. For more information, please read my disclosure policy.

The weather is starting to warm up and it’s finally time to get back to outdoor cooking. I love breaking out the smoker in the spring to create new and delicious recipes.

And I’m trying something new this year with Rhodes dinner rolls. Have you ever cooked bread in your smoker? It’s surprisingly easy and adds a delicious layer of smoky flavor.

So grab some rolls from the freezer section because you are going to want this cheesy, bacony bread in your life.

Ingredients for Smoked Bacon Cheese Bread Bombs

The name might be long but the ingredient list is short and simple. Here’s what you will need:

  • Rhodes dinner rolls: Head to the freezer section for a package of Rhodes rolls. Whether I’m creating a delicious recipe or baking rolls for family dinner, Rhodes are ALWAYS my go to. You could go to my freezer at any point and I promise they’ll be a bag of these rolls along with a package of cinnamon rolls or orange rolls.
  • Bacon: You’ll need 6 slices of bacon for this recipe. I prefer regular cut bacon instead of thick cut since it gets crispier when cooked.
  • Cream cheese: Make sure it’s room temperature to make it easy to mix the filling.
  • Sharp cheddar: You’ll need 1 cup of shredded cheese. Shred your own for best melting.
  • Butter: For brushing the rolls before they are smoked.
  • Garlic: Mince some fresh garlic and mix with your butter.
  • Italian seasoning: Optional but adds an extra layer of flavor to the rolls. Plus, it makes them pretty too.

Thaw and Prep Filling

Start by thawing 12 rolls according to the package directions. There is a quick, room temperature method and an overnight refrigerator method.

While the rolls are rising, prepare the filling. Start by cooking your bacon. My favorite method is baking bacon. It gets perfectly crisp without all the mess on your stove top.

Once the bacon is cool enough to handle, crumble it into small bits and add to a bowl. Place softened cream cheese and shredded sharp cheddar cheese into the same bowl and stir together until well combined.

Form Rolls

Once risen, lay out a nonstick mat or flour your surface. Press out one roll at a time into a thin circle.

Divide the filling into 12 even sections. Form one section into a rough ball and place in the center of the dough circle. Pull up the sides and pinch together the dough.

Place into a greased 9×9 or 10×10 pan that is safe to place in your smoker. Continue the process with the remaining dough.

Space out the rolls evenly to allow room to rise. Let rise for 45 minutes.

Time to Smoke

While the rolls are doing the second rise, preheat your smoker to 250 degrees.

Mix together melted butter and garlic and brush over the rolls. Sprinkle with Italian seasoning and it’s time for the smoker.

It’ll take about an hour and a half to smoke the rolls but could take up to 2 hours depending on how well your smoker keeps the temperature.

To check for doneness, remove a roll and slice it in half. If it’s cooked through and no longer doughy, they are ready.

So Much Flavor

There is so much going on in these rolls. First, the rolls are infused with smoky flavor from their time in the smoker. Next, there’s creamy, tangy cream cheese combined with the sharpness of the cheddar.

And we can forget the smoke and salt the bacon brings along to the party. Top it with garlic butter and you’re sure to love these smoked bacon cheese bread bombs.

No Smoker? No Problem!

If you don’t have a smoker, no need to worry. You can still make these in your oven or on the grill.

Preheat the oven to 350 degrees and bake for 18-22 minutes. They’ll be delicious without the extra smoky flavor.

If you want to grill them outdoors, preheat your grill to medium high heat (around 400 degrees) and place on the grates and close the grill lid. Leave to cook for about 20 minutes. You may need a little more or less time depending on your grill.

More Rhodes Recipes To Try

Roll stuffed with cream cheese and bacon on a small white plate.
Print

Smoked Bacon Cheese Bread Bombs

Yeasty Rhodes dinner rolls stuffed with cream cheese, sharp cheddar and crispy bacon cooked to perfection in your outdoor smoker. These Smoked Bacon Cheese Bread Bombs will quickly become your summertime barbecue must have.
Course Side Dish
Cuisine American
Keyword bacon cheese bread
Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Servings 12 rolls
Author Meghan Payne-Hensley

Ingredients

  • 12 frozen Rhodes dinner rolls
  • 6 slices bacon
  • 8 ounces cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 Tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning

Instructions

  • Spray a baking sheet with nonstick spray. Place 12 rolls on the prepared sheet with enough space between each one to allow to rise. Cover with plastic wrap sprayed with nonstick spray and rise according to package directions.
  • While the rolls are rising, cook the bacon until crisp then crumble into small bits. Mix with softened cream cheese and shredded cheddar. Divide cream cheese mixture into 12 sections and roll into rough balls.
  • Once rolls are risen, flatten one roll into a thin round on a nonstick mat or floured surface. Place a ball of cream cheese mixture in the center of and fold up the sides to cover it. Pinch dough together to seal. Place seam side down in a greased 9×9 or 10×10 dish that is safe to go in the smoker. Continue with remaining dough and filling.
  • Cover with plastic wrap and allow to rise for 45 minutes. While rolls are rising, preheat your smoker to 250 degrees F.
  • Melt butter then mix in garlic. Brush over the risen rolls. Sprinkle with Italian seasoning. Place in smoker and cook for 1 1/2 to 2 hours. Check at 1 1/2 hour mark by pulling a roll out and checking the center to ensure it's no longer doughy.

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