Maple bacon cinnamon rolls take the sweet and salty combo to new heights! Classic cinnamon rolls are stuffed with bacon and topped with a maple icing…plus more bacon!
Maple Bacon Cinnamon Rolls
I have a reputation for being a bacon addict, particularly when it involves desserts and sweets. Bacon just makes everything better!
But you would never know this about me from looking at my blog, so I decided it was time to remedy that situation. Enter Maple Bacon Cinnamon Rolls.
I recently formed a totally unhealthy donut addiction and I especially love the maple bacon donuts from my local Sugar Shack donut shop. If you’re in central Virginia, get yourself one!
Or don’t, because they’re addicting, and you’ve been warned.
I thought if I could recreate that donut then I could eat them whenever I wanted instead of being disappointed when they’re sold out. 🙁 But real donuts involve deep frying, which I tend to shy away from at home. Too messy.
Cinnamon Rolls on the other hand are not that complicated; most of the work is waiting for the dough to rise. If you can’t stand the anticipation, throw the dough in the refrigerator for the first (or even second) rise, go to bed and you’ll have cinnamon rolls ready to be baked fresh in the morning.
Have I talked enough about the bacon? How the sweet, salty, smoky bacon and maple are a match made in heaven? How these sweet rolls have bacon inside AND out? How bacon really does make everything better? How you should probably go make these now….
- 4 cups all-purpose flour, divided
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup butter, melted
- 1 cup scalded milk (120-130ºF)
- 2 tablespoons butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar (use 1/2 cup if you like them extra sweet and gooey)
- 1/2 teaspoon cinnamon
- 12 ounces thick cut bacon, cooked and diced (reserve a few slices for garnishing top of rolls)
- 1 cup powdered sugar (confectioners)
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 2 teaspoons maple flavoring/extract
- Combine 1 cup of the flour, yeast, sugar and salt in bowl of stand mixer. Add milk and stir to combine. Beat in eggs and butter. On low speed, gradually stir in remaining 3 cups of flour until a soft ball is formed. Knead on medium speed for a few minutes. Add more flour if necessary, but dough should be very soft and tacky.
- Place dough in oiled bowl, cover and let rise until doubled, about 1 hour. Punch down dough and roll out on lightly floured surface into a 16×21 inch rectangle. Spread with butter. Combine cinnamon and sugars and sprinkle over rectangle, then add chopped bacon. Roll up starting at the long end (you’ll have a roll 21 inches long). Pinch ends to seal and slice into 12 rolls. Place in lightly greased baking pans about an inch apart, cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375ºF and bake for 16-21 minutes, or until cooked through and lightly golden brown.
- Meanwhile, mix all ingredient for icing, stirring until smooth and creamy. Adjust milk or sugar, 1 tablespoon at a time, until desired consistency is reached. Pour over slightly cooled cinnamon rolls, sprinkle with reserved bacon.
Shared with Time to Sparkle at Inside BruCrew Life