Sweet, smoky, sticky, and completely unexpected. These pork belly cinnamon rolls combine the rich, fatty goodness of slow smoked pork belly with a brown sugar cinnamon butter filling that melts into every layer as it cooks. Finished with a spoonful of the pan drippings and a drizzle of hot honey, this is the kind of recipe that stops people in their tracks.
Ingredients
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Optional
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Cinnamon Roll Mixture
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Pork Belly
Instructions
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01
Preheat your Masterbuilt Gravity XT, or simiolar, to 275°F and allow it to fully come to temperature before adding the pork belly.
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02
Slice the pork belly into long strips approximately 1 to 1½ inches wide. Removing the skin beforehand ensures the fat renders properly and the cinnamon butter mixture can penetrate each layer during the cook.
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03
In a bowl, combine the softened butter, brown sugar, cinnamon, and vanilla extract. Mix until smooth and spreadable. This mixture is both the filling and the finishing glaze, so make sure it's well combined.
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04
Lightly season both sides of each pork belly strip with your favorite BBQ rub. Spread a generous layer of the cinnamon roll mixture over each strip, covering it edge to edge.
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05
Roll each strip up tightly, just like a cinnamon roll. Place the rolls seam side down on a wire rack set over a foil pan. The rack keeps the rolls elevated so the rendered fat drips away cleanly as they cook.
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06
Place the rack in the smoker and cook at 275°F until the pork belly reaches an internal temperature of 200–205°F, approximately 1½ to 2½ hours depending on thickness. During the last 20–30 minutes, spoon additional cinnamon roll mixture over the tops of each roll and let it melt down into the layers for a gooey, caramelized finish.
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07
Remove the rolls from the smoker and let them rest for 10 minutes. Before serving, spoon some of the melted cinnamon butter that has collected in the foil pan back over the tops. Finish with a drizzle of hot honey or regular honey if desired. Serve immediately.
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08
Pitmaster Tip: Don't skip spooning the pan drippings back over the rolls before serving. By the end of the cook the fat from the pork belly has mixed with the brown sugar, cinnamon, and butter to create something that is equal parts BBQ glaze and dessert sauce. It's the best part of the whole dish.
