Bacon Cinnamon Rolls

Even cinnamon rolls are better with bacon!


Details

Difficulty

Beginner

Yield

18 rolls

Prep Time

01 hours

Rise Time

75 to 105 minutes

Bake Time

18 to 20 minutes

Ingredients


  • Rolls
  • 1/2 cup warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1-1/2 cups milk
  • 1/4 cup butter OR margarine
  • 1/2 cup sugar
  • 2-1/2 teaspoons salt
  • 3 eggs
  • 6 to 6-3/4 cups all-purpose OR bread flour
  • Filling
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 pound/500 g bacon
  • 2 tablespoons reserved bacon drippings
  • Frosting
  • 3 cups powdered sugar
  • 1/4 cup maple syrup
  • 2 to 3 tablespoons milk OR cream

Directions


Combine warm water and yeast in a small bowl; set aside for 5 minutes to soften yeast.

Combine milk, butter, sugar and salt; heat until warm (100° to 110°F). Pour into large mixer bowl. Add yeast mixture, eggs and 4 cups flour. Beat for 3 minutes on medium speed until smooth. Gradually add enough remaining flour to make a soft dough.

Knead dough on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft free place and let rise about 45 to 60 minutes, until doubled in bulk.

While dough is rising, prepare filling. Combine brown sugar, spices and salt in a small bowl. Set aside. Cook bacon until crisp; drain on absorbent toweling. Reserve 2 tablespoons bacon drippings in a small bowl to cool. Crumble bacon when cool enough to handle.

Punch dough down and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 x 9-inch rectangle. Brush surface with bacon grease; sprinkle each rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll up dough, starting from the long side; press seams together to seal. Cut each log into 9 equal slices. Place 9 rolls each (cut side down) in a greased 13 x 9-inch pan. Cover and let rise about 30 to 45 minutes in a warm, draft free place, until doubled.

Bake in a preheated 350°F oven for 18 to 20 minutes, or until lightly browned (internal temperature of rolls should reach 190°F). Let cool 10 minutes in pans; invert on large serving platter or surface covered with parchment paper and frost.

To make frosting, mix powdered sugar and syrup in a medium bowl. Stir in enough milk to reach desired consistency.