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| Pulled Pork Cinnamon Roll |
Just yesterday, these savory cinnamon rolls won first place in the Non-Traditional Cinnamon Roll in the Tone's Cinnamon Roll Competition at the Iowa State Fair. This is the fourth time I've entered the Tone's Cinnamon Roll Competition, and the second time I've taken first in this class, since they first introduced it two years ago. The inspiration for this recipe came from my knowledge of the average Iowan's love for all things pork. Fortunately, the stars aligned as I executed my crazy idea, and the judges loved it--not enough to win me the $3000 first place OVERALL award, but I'll take what I can get. This cinnamon roll is a meal like no other, and if I had any kind of business sense, I would hold this recipe close to my heart and put together a booth at next year's State Fair where I would sell these meaty rolls. But, alas, I have no business sense, and I'm posting this recipe for free for the world to enjoy.
The Savory Cinnamon Pulled Pork Cinnamon Roll
Ingredients
Pulled pork & filling:
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Roll dough:
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Directions
1. Preheat oven to 300°F. Start with roasting the pork. Mix the brown sugar, 1 T ground cinnamon, kosher salt, and black pepper. Coat the outside of the pork roast with this mixture. Place roast in a large roasting pan and roast uncovered at 300°F for 6-8 hours, or until the meat is tender and pulls off easily. When done, let roast rest until it cools off a little. Then shred with two forks, discarding fat and gristle. Set pulled pork aside.
2. Heat the milk and butter in a small saucepan or in the microwave until butter melts. Remove pan from heat and set aside until the mixture is lukewarm (about 100 degrees).
3. In the bowl of a standing mixer fitted with the paddle, mix together the warm water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour, and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth, about 10 minutes. Scrape the dough into a large lightly oiled bowl, turn to coat, then cover bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk (1 ½ to 2 hours.)
4. After the dough has doubled, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with a short side facing you. Mix the ¼ cup softened butter with the ½ teaspoon cinnamon and spread over the surface of the dough. Squeeze about 1/4 cup bbq sauce all over butter. Spread a healthy layer of pulled pork over the surface of the dough, leaving a 1-inch open strip on one of the short sides. Roll the dough and when you get to the end, pinch it to seal.
5. Preheat oven to 350°F. Butter a metal 9 x 13-inch cake pan. With a sharp serrated knife, evenly cut roll into six equal slices and evenly place them swirl side up in the pan (2 rolls x 3 rolls). Cover with plastic wrap and allow to rise until puffy and almost doubled (about 1 hour). Gently brush with egg wash before placing in oven.
6. Bake rolls at 350°F for 40-50 minutes, or until the dough reaches 185°F-190°F on an instant read thermometer. Remove from oven and allow to cool in pan 10-15 minutes. Drizzle with your favorite barbecue sauce and serve.
Makes 6 hearty rolls.
