Being an ambassador for Petit Jean Meats means that I get to work on some really cool bacon recipes. How cool is that, right?! They send me the bacon and I dish up the recipes such as: The Breakfast Elvis, Boozy Bacon Bark, Bacon Bloody Mary’s, Chocolate Martini infused with Bacon. All amazing recipes!! (No bias or anything…lol). I’ve partnered with them on these Maple Bacon Cinnamon Rolls and they would be PERFECT for your Christmas morning. Seriously. You won’t hear anyone complaining.
Recipe adapted from a newspaper recipe that has no known source. The glaze portion is from How Sweet It Is (who also has a lovely sounding recipe!)
Cinnamon Roll Ingredients
1/2 cup plus 2 tbsp buttermilk
1 package active dry yeast (2 1/2 tsp)
1/3 cup sugar, divided
3 eggs, divided
10 tbsp butter (1 1/4 sticks), at room temperature, diced into 1/2-inch pieces
plus 2 tbsp butter, melted, divided
3 1/2 cups bread flour, divided
1/2 tsp salt
1 1/2 pounds thick cut Petit Jean Meats bacon
(*Cook bacon as you normally would, then crumble it up and reserve for later use in the recipe. Reserve 1 tbsp of bacon grease for the Glaze*)
3 tbsp maple syrup, divided
1 cup light brown sugar
2 tbsp ground cinnamon
1 1/2 cups powdered sugar
1 1/2 tsp. vanilla extract
1/4 cup heavy cream
2 1/2 tbsp milk
1 tbsp reserved bacon grease, warmed
Cinnamon Roll Directions
In a small pan, heat the milk over medium heat just until warmed. Remove from the heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 tsp of sugar, then set aside until the yeast is activated and the milk is foamy, about 10 minutes.
Whisk two of the eggs in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.
With the mixer running, add the diced 10 tbsp room temperature butter, one or two pieces at a time, until all of it has been incorporated.
In a medium bowl, whisk together 3 cups of bread flour and the salt. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.
Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5-7 minutes. Knead in additional bread flour as needed, up to the remaining 1/2 cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set aside in a warm place until doubled in size, 1-1.5 hours.
In a small saucepan, warm the melted butter with 2 tbsp maple syrup. In a small bowl, whisk together the brown sugar and cinnamon.
When the dough is doubled in size, punch it down and roll it out on a lightly floured surface into a 12×18 rectangle. Brush the dough with the butter/maple syrup mixture. Sprinkle over the brown sugar/cinnamon mixture, then add the crumbled bacon pieces, keeping 1-inch empty along one edge.
Roll the dough loosely into a long tube, pressing the empty edge along the length of the dough to seal the tube (I used a bit more of the butter/maple syrup mixture to help seal it up.
Place the roll, seam-side down. Cut the roll crosswise into 12 evenly sized rolls using a knife. Place the rolls, spiral side up, on a parchment-lined baking sheet, spaced approximately 1/2-inch apart.
Loosely cover the rolls with plastic wrap and set aside until almost doubled in volume, 45 minutes to 1 hour (or loosely cover and refrigerate overnight; remove from the refrigerator 1 hour before baking so that the dough can come to room temperature).
About halfway through the rising time, heat the oven to 375 degrees F.
In a small bowl, whisk together 1 tbsp maple syrup with the remaining egg. Brush the egg wash over the outside of the rolls. Place the baking sheet in the oven and bake the rolls until puffed and golden brown, about 20-25 minutes, rotating the pan half-way through the baking time (make the glaze while the rolls are baking)
Remove the rolls from the baking sheet and cool, still on the parchment paper, on a rack.
Whisk all of the ingredients together until smooth and creamy. Mixture may look a bit lumpy at first, but keep on whisking until it stops being lumpy. If too liquidy, and 1 tbsp of powdered sugar into the mix at a time. If too thick, add 1 tbsp of milk into the mix at a time. Drizzle over cinnamon rolls. Serve and Enjoy!
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