This candied bacon cinnamon rolls and pork belly breakfast skillet combo is all about big flavors and satisfying textures. Sweet, smoky, crispy, and savory come together in a breakfast that feels a little indulgent but totally worth it.
Start by making the candied bacon, which sets the tone for the sweet and savory balance of this dish. Lay your bacon slices flat on a baking tray, then evenly coat them with about 1/2 cup of brown sugar. Sprinkle Kosmo’s Q Double Pepper Cow Cover rub over the top for a subtle heat and depth. Place the tray in a preheated oven at 350°F (175°C) and let the bacon cook for 15–20 minutes, or until it reaches your preferred level of crispiness.
While the bacon cooks, prep your vegetables and potatoes. Cut the potatoes into 1/2-inch cubes, then rinse them under cold water before soaking them again in fresh cold water. This step removes excess starch and helps them crisp up later. Dice the onion and bell pepper into roughly 3/8-inch pieces for even cooking, and slice the green onions for garnish.
Once the bacon is done, let it cool slightly before chopping it into small pieces, ready to be layered into the cinnamon rolls.
Unroll each cinnamon roll carefully and distribute the chopped candied bacon evenly across the surface. Roll them back up, place them into a buttered cast iron skillet, and bake according to the package instructions (typically around 350°F / 175°C for 20-25 minutes). While they bake, you can start building your breakfast skillet for a seamless cooking flow.
Set up your grill or stovetop for two-zone cooking and preheat a cast iron skillet. Add the pork belly and season with Killer Bee Honey rub, searing it over direct heat until it develops a sear. When the crust looks crispy, move it to indirect heat, cover, and let it render for about 3-5 minutes before removing. In the same skillet, cook the drained potatoes in the rendered fat over direct heat, seasoning with Dirty Bird rub. Once they begin to crisp, add the onion and bell pepper, stirring everything together so it absorbs all that flavor. Push the mixture to one side, crack in your eggs, season with Cow Cover rub, and cook to your liking.
As the cinnamon rolls come out of the oven, let them cool slightly before adding the icing. You can use the included icing or customize it by mixing in 1 teaspoon of Killer Bee Chipotle rub and 1 teaspoon of OP X-1 BBQ sauce for a sweet, smoky kick. Spread it generously over the warm rolls so it melts into every crevice, then drizzle a bit of maple syrup over the top for extra richness.
Plate everything up by serving the pork belly breakfast skillet alongside the candied bacon cinnamon rolls. Finish with a sprinkle of fresh green onions over the skillet for a bit of brightness. The result is a bold breakfast spread that hits every craving-crispy, tender, sweet, and savory all in one meal that’s guaranteed to impress.
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