Pork Belly Cinnamon Rolls

Directions

1. Heat your milk to 110° -115° F.
2. In the bowl of the stand mixer pour the warm milk then add in the yeast, stir until foamy with the paddle attachment.
3. Once the mixture begins to bubble, add in the sugar, vanilla, melted butter, and eggs. Stir on low speed until just combined.
4. Switch the paddle attachment for the dough hook then slowly add in the flour and salt.
5. Once all the flour is incorporated, knead on medium speed for 8 minutes.
6. Place it in a warm place and allow it to double in size, this will take 1-1.5 hours.
7. Pour the dough out onto a floured surface and roll it out to a 10 x 14-inch rectangle.
8. Press the butter down evenly, leaving about ¼ in around untouched, then press the brown sugar and cinnamon filling into it, and place the chopped pork belly on top.
9. Roll it tightly then slice into 1” slices with uncoated dental floss or a serrated knife.
10. Grease a 9” round or square baking dish and put the rolls inside then cover again with plastic wrap.
11. **At this point, if you are going to bake this the next day, put the rolls into the fridge covered**
12. Allow the rolls to double in size, about 45 minutes to an hour
13. Get the Egg ready by heating it to 350°F, set up for indirect cooking with the convEGGtor.
14. Bake for 25 minutes on the Egg.
15. Allow them to cool until just warm then top with icing.
16. To make the icing, use the whisk attachment of your mixer and combine all the ingredients until it is light and fluffy in consistency.