I’ve been craving cinnamon rolls for weeks, but as with anything one craves for weeks, I knew once I got one it would be a huge disappointment. There was way too much hype, too much pressure, so I whipped up a little something else entirely. Bacon “Cinnamon” Rolls with Maple Buttercream Frosting. Because if that doesn’t say, “just what you should be eating when the stores start stocking bikinis” I don’t know what does.
First things first, arrange a pound of bacon on a rack, atop a baking sheet (to catch the grease drippin’s), and pop the whole thing in the oven at 350 degrees until it comes out all crispy like so. Though I generally prefer thick-cut bacon for everything else, thin-cut bacon will work best and you truly want it about as dry and crispy as you can get it. Don’t skip the rack.
Meanwhile, whip yourself up a batch of basic cinnamon roll dough. I used Paula Deen’s, because the woman knows fattening food.
It calls for scalded milk which is a rather old-fashioned ingredient these days. Your Grandma probably used it all the time, but you may not have seen many recipes calling for it. Never fear though, you don’t have to make a special trip to the grocery store or stock anything special in your pantry. It’s super simple to make. Just heat the milk in a saucepan over medium heat until it starts to get frothy on top (180 degrees). Easy Peasy! You could even use just plain old regular milk straight from the fridge, it won’t make or break your dough, it may just change the texture slightly.
While your dough rises in a warm place — hint: the top of your fridge is a warm place — cool your bacon, blot it off with a paper towel or two and put it in your blender or food processor.
When it comes to blotting the bacon, getting as much grease off it as possible will help you in the long run. Don’t skip this step.
Pulse the bacon until you get nice fine, homemade bacon bits.
Add 1/2 cup of sugar to the blender and pulse again to combine. Your bacon bits should get a bit finer and the sugar should incorporate nicely. The drier your bacon is, the easier this will be.
Set aside until your dough is done rising.
Punch the dough down, roll it out into a nice big rectangle, spread about 1 TBSP of softened butter on it, and then sprinkle the bacon-sugar mixture all over.
Roll the rectangle up beginning with one long side and continuing towards the opposite long side, and then cut the whole thing into 12-15 rolls, depending on the size your prefer.
Arrange raw rolls in a greased 9×13 inch pan and allow to rise in a warm place until doubled.
Bake at 350 degrees for about 30 minutes or until golden-brown. Allow to cool.
Meanwhile, whip up your Maple Buttercream Frosting.
Start by whipping 1 stick of room-temperature, un-salted butter until smooth and creamy. Sift in 2 cups of powdered sugar, mixing on low speed until combined. And then, while continuing to whip on medium speed add 4 tablespoons of Maple Syrup, tablespoon by tablespoon until well combined.
That’s it! Frost those puppies and enjoy!
- ¼-ounce package yeast
- ½ cup warm water
- ½ cup scalded milk
- ¼ cup sugar
- ⅓ cup butter or shortening
- 1 teaspoon salt
- 1 egg
- 3 – 3½ cups all-purpose flour
- 1 lb Bacon
- ½ Cup Sugar
- 1 TBSP Butter
- ¼ lb Butter, Room-Temperature
- 2 Cups Confectioners Sugar
- 4 TBSP Real Maple Syrup
- Arrange bacon on rack, atop a baking pan and bake at 350 degrees until dry and crispy.
- Meanwhile, in a small bowl, dissolve yeast in warm water and set aside.
- In a large bowl mix milk, sugar, melted butter, salt and egg. Sift in 1½ cups of flour and mix to combine.
- Add yeast mixture.
- Sift in 1½ cups more flour, adding more as needed to develop a smooth, easy to handle dough. Knead 6-8 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1½ hours.
- Pat cooled bacon dry with a clean paper towel and pulse in a blender or food processor until fine bacon bits develop. Add ½ sugar and pulse again until well-combined.
- Punch down dough, roll out into a large rectangle and coat with 1 TBSP softened butter. Cover with bacon-sugar mixture. Roll up, beginning with long side, and cut into 12-15 sections.
- Arrange rolls in a 9×13 baking pan and allow to rise until doubled. Bake for 30 minutes at 350 degrees. Allow to cool.
- Meanwhile, whip 1 lb butter until smooth and creamy. Sift in confectioner’s sugar, mixing on low until well combined. Add Maple Syrup tablespoon by tablespoon while whipping on medium speed until smooth and well combined.
- Frost rolls. Enjoy!