The easy way requires a package of bacon (pref. maple if you can get it) and a can of your favorite cinnamon rolls. Cook bacon, lay out dough, put slices on dough, roll and bake according to manufacturer’s instructions. Note: the original post I saw indicated that the bacon was added uncooked to the rolls and then baked. I think that’s probably fine for the quick’n’dirty way, but with the long way, below, there’s a long rise time and I wasn’t comfortable leaving the bacon at room temp for that long. I am not a fan of overcooked bacon and find that the cooked bacon in the rolls below stays nice and chewy.
The real homemade way starts out and ends up the same, but you gotta make the cinnamon rolls yourself. I think it’s worth the effort. (Recipe adapted from Betty Crocker’s Best of Baking)
- 2 1/2c. flour
- 1/4c. sugar
- 3/4c. + 2Tbsp. water
- 1tsp. salt
- 1tsp. bread yeast
- 1tsp. cinnamon
- 1/2tsp. pumpkin pie spice
- 1lb. bacon (maple if you can get it)
- 1/3c. sugar
- 2tsp. cinnamon
- 2 Tbsp. butter, softened
- 1c. confectioner’s sugar
- 1 to 2Tbsp. milk
Place all ingredients for bread into bread machine, in the order recommended by manufacturer and run dough cycle.
Grease 9x9x2 pan lined with aluminum foil. Cook bacon until just done — don’t get it crispy or it won’t roll up! Combine sugar and cinnamon for filling. Flatten dough into 9″ square on lightly floured surface. Spread butter on top surface of dough. Sprinkle cinnamon/sugar combo. Lay bacon in strips across dough (in one direction only, no overlapping). Roll up tightly and pinch the edge into the roll to seal it. Cut into 1″ slices. Place in prepared pan. Cover and let rise until doubled, app. 1 to 1 1/4 hours.
Preheat oven to 375F. Bake 25-30 min., until golden brown. Let cool for about 10 minutes in pan, then lift out using aluminum foil. Combine powdered sugar with milk gradually until desired consistency is reached, then pour over warm rolls.