I did these using my own maple rub, threw them in the barrel at 250F, let them smoke until the bark set, then I put them into a foil pan and poured over a homemade maple bourbon glaze, covered, and put them back into the smoker at 250F until mostly rendered, then pulled at about 206F internal, and after resting, drizzled with a homemade vanilla icing.
by Bbqdbydecaillet
13 Comments
They look delicious! That icing application looks odd LMAO
This is such an amazing idea wow , I can’t wait to try it thank you!
Can you still taste the cinnamon after being smoked?
Well why don’t we just frost a ribeye like a piece of fucking cake you guys are OUT OF CONTROL with your sugaring up of the meats! Where is the line??????? I’m drawing it right here smh cinnamon roll pork getthefuckouttahe
https://i.redd.it/dpidsrmi8twf1.gif
Wow food porn at its finest with a money shot
What fresh hell is this!?
These are great. Had my nephew’s 17th birthday at my house last year and the only thing he requested for me to make was pork belly cinnamon rolls. I make em as an app at Xmas brunch too.
Yeah, I’ll take a baker’s dozen to go. How many days did it take you to make the icing?
Definitely will make one too.
Didn’t expect this to turn into a tribute video 👀
Damn
Wowwww It’s very niceee.