MAPLE BACON CINNAMON ROLLS
Imagine waking up to some warm Maple Bacon Cinnamon Rolls with sweet pure maple syrup glazed paired with crisp applewood smoked bacon. Yum!
Servings: 14 rolls
Equipment
Ingredients
Cinnamon rolls:
- 1/4 ounce package yeast
- 1/2 cup warm water
- 1/2 cup scalded milk
- 1/4 cup sugar
- 1/3 cup butter or shortening
- 1 teaspoon salt
- 1 egg beaten
- 3 1/2 cups all-purpose flour more if needed
- 1 tablespoon vegetable oil
Filling:
- 1/2 cup melted butter plus more for pan
- 3/4 cup sugar plus more for pan
- 2 tablespoons ground cinnamon
Maple Glaze:
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1 cup sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
Bacon:
- 16 ounce package bacon ends and pieces diced, cooked and drained
Instructions
- In a small bowl, whisk together 1/4 ounce package yeast in 1/2 cup warm water and set aside. Heat 1/2 cup scalded milk in a pot over medium heat while swirling frequently until it just starts to coat the bottom. In the bowl of your stand mixer, mix milk, 1/4 cup sugar, 1/3 cup butter or shortening, 1 teaspoon salt, and 1 egg (beaten) until well combined. Add half of your flour flour and mix with dough hook until smooth. Add yeast mixture and mix to combine. Mix in remaining flour while mixer is running on low speed until dough is easy to handle. If after 3 1/2 cups all-purpose flour you aren't able to touch the dough without it sticking, add more flour 1 tablespoon at a time (I did not have to do this). With the mixer running on low speed, knead dough on low speed for 5 minutes. Remove dough from bowl, wash out bowl, coat bowl with 1 tablespoon vegetable oil, and return dough ball to bowl. Cover with plastic wrap and let rise until doubled in size, usually 1 to 1 1/2 hours.*
- Once dough has doubled in size, punch it down (I love that part). On a floured surface, roll dough into a 14 by 9 inch rectangle (about 1/2 inch thick). Combine 3/4 cup sugar and 2 tablespoons ground cinnamon. Mix 1/2 cup melted butter with sugar cinnamon mixture and stir to combine. Once butter has cooled enough to slightly thicken the mixture, spread it evenly over your dough rectangle.
- Beginning on the long side, tightly roll dough (end result will be a 14 inch long roll). Once you get to the end, stretch the dough to cover the seam and press gently to seal. Cut into 14 pieces that are 1 inch thick.
- Coat the bottom of two 8 or 9 inch round cake pans with 1/4 cup unsalted butter and sprinkle with sugar. Place cinnamon roll slices such that one is in the middle with six around it (they won't be touching). Loosely cover with plastic wrap let rise until dough is doubled, about 45 minutes.
- Heat oven to 350°F. Bake rolls for about 25-30 minutes or until nicely browned.
- To make the glaze, mix combine butter, 1/2 cup pure maple syrup, 1 cup sifted confectioners' sugar, and 1/2 teaspoon vanilla extract in small pot over low heat. Whisk until well combined. Spread over slightly cooled rolls. Sprinkle with 16 ounce package bacon ends and pieces.
