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Pork Belly Cinnamon Rolls getting iced before serving.
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5 from 6 votes

Pork Belly Cinnamon Rolls

Pork Belly Cinnamon Rolls for a sweet, savory and pull apart pork cinnamon roll experience.
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Servings: 4 People
Author: Derek Wolf


Pork Belly:

Cinnamon Bourbon Glaze:

  • 1 cup Unsalted Butter melted
  • 1 cup Brown Sugar
  • 1 tbsp Cinnamon
  • 1 tbsp Bourbon

Vanilla Icing:

  • 1 cup Powdered Sugar
  • 3 tbsp Heavy Cream
  • ½ tsp Vanilla Extract


  • Begin by fileting open your pork belly so that it's cut in half lengthwise.
  • Season the inside half of your maple bourbon and brown sugar.
  • Roll into a log and tie 5-6 butcher twine strands about 2-3” apart. Slice in between the strands to show your “cinnamon rolls”.
  • Season the rolls with the rest of the maple bourbon and brown sugar rub.
  • Preheat your smoker for 250F cooking indirectly.
  • Add your Pork Belly Cinnamon Rolls to the smoker to cook for 4-5 hours until 165F internal.
  • Once you hit temperature, add the rolls to a foil bin.
  • Mix all the ingredients for the Cinnamon Bourbon Glaze in a bowl and drizzle over the top of the rolls.
  • Cover with foil and cook for another 1-1.5 hours until probe tender.
  • Pull off and let cool for 15 minutes once done.
  • In a bowl, mix together the ingredients for the vanilla icing and drizzle over the top of the Pork Belly Cinnamon Rolls. Serve and enjoy!



Serving: 5rolls | Calories: 7623kcal | Carbohydrates: 310g | Protein: 124g | Fat: 665g | Saturated Fat: 257g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 295g | Trans Fat: 2g | Cholesterol: 951mg | Sodium: 467mg | Potassium: 3565mg | Fiber: 21g | Sugar: 195g | Vitamin A: 6373IU | Vitamin C: 25mg | Calcium: 2002mg | Iron: 70mg