The savory BBQ Pulled Pork Cinnamon Roll. It is the love child of two American favorites - BBQ Pulled Pork and Cinnamon Rolls. It is savory with a touch of sweetness. Consider that cinnamon and brown sugar, the basic components of a traditional cinnamon roll filling, are easily ingredients in a pork entree glaze or bbq sauce, anyway. Then, consider that a cinnamon roll, is no more than a bread bun that's rolled up all fancy. Instead of serving pulled pork on a bun, it's rolled up cinnamon bun style! And then it's drizzled with extra barbecue sauce. Because no one likes a naked cinnamon roll and it just looks pretty. Suddenly, what seems like a freak Frankenstein dish is not that mad but instead makes perfect sense!
Once I tried this dish, my mind started racing and considering all of the other savory cinnamon roll possibilities. I could stuff it with shredded buffalo chicken and either cheddar or blue cheese with a drizzle of ranch or blue cheese dressing. Or how about that fantastic Hawaiian Pulled Chicken and jazzed up hawaiian bread dough and then finishing with some of that extra sauce? Yes...I think I shall be trying to bring some of these recipes to reality someday soon. This recipe opened up my mind to a whole new world of possibilities!
Give it a try, I think you'll like it!
One Year Ago: Roast Beef with Onion Gravy
Three Years Ago: Corn Casserole and Sweet Potato Souffle
Savory BBQ Pulled Pork Cinnamon Roll
For the dough
- 1/2 cup milk (2%)
- 1/2 cup butter
- 1/2 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 2 eggs
- 4 - 4 1/2 cups all purpose flour, plus more for dusting work surface
For the Filling
- 2 Tbsp butter, melted
- 1 tsp cinnamon
- 1/2 cup brown sugar
- Leftover BBQ Pulled Pork (suggest 2 recipes of Slow Cooker Pulled Pork)
- Additional BBQ sauce
- Heat the milk and butter in s mall saucepan or in the microwave until the butter melts. Set aside and allow to cool until the mixture is lukewarm (about 100 degrees).
- In the bowl of a stand mixer fitted with the paddle attachment, mix together warm water, yeast, sugar, and eggs at low speed until well combined. Then add the warm milk mixture and 2 cups of flour. Mix at medium speed until thoroughly blended, about 1 minute.
- Switch to the dough hook attachment. Add another 2 cups of flour and continue to knead at medium speed until dough forms a ball and is smooth, about 10 minutes. If needed, add additional flour by the tablespoon to make the dough come together. Cover bowl with a clean, damp kitchen towel and leave in a warm, draft-free spot to rise until doubled in size (about 1 1/2 to 2 hours).
- Meanwhile, combine the brown sugar and cinnamon in a small bowl and set aside. Generously butter a 9x13 metal baking pan.
- After the dough has doubled in size, punch it down and turn it out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 16 by 12 inch rectangle with the short side facing you. Brush the melted butter over the surface of the dough. Then sprinkle the cinnamon sugar mixture. Finally, spread a healthy layer of pulled pork over the surface of the dough leaving a 1-inch strip on one of the short sides. Tightly roll the dough into a spiral and pinch the free end to seal.
- Using a piece of string or sharp serrated knife, cut the roll into six equal slices and place them swirl side up in the prepared 9x13 pan. Cover with a clean, damp dish cloth and allow to rise until puffy and almost doubled (about 1 hour). Near the end of the second rise time, preheat an oven to 350 degrees F.
- Bake rolls at 350 degrees F for 40-50 minutes. Remove from oven and allow to cool in the pan for 10-15 minutes. Drizzle with your favorite barbecue sauce and serve warm.