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Bacon Cinnamon Rolls

  • Intermediate
  • 18 rolls
  • 1 hr 20 min
Baking Success Or Baking Mess

Ingredients

Rolls
1/2 cup warm water (100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional 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

Instructions

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.


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