Candied Bacon Cinnamon Rolls

Mixing warm water also yeast in a little bowl. Let it for 5 min to soften yeast.

Mixing milk, butter, sugar also salt. Heaat TO hot (100° to 110° F). Pour into a large mixer bowl. Adding yeast bend, eggs & 4 cups of flour. Whisk on speed for 3 minutes TO soft . Bit by bit adding enough remaining flour to making a soft dough.

Kneaad dough wiith a stand mixer with a dough hook OR on a lightly floured surface for 8 to 10 minutes until dough is smooth and elastic. Place the dough in a greased bowl, turning once to cover all sides. Covering and place in a warm, airless place and let swell for 45 to 60 minutes, until doubled in size.

While the dough is rising, prepare the bacon. Heat the oven to 325 degrees. Place the bacon in a large bowl and covering with brown sugar. Cover baking tray with aluminum foil. Placing bacon slices in skillet. Baking at 325 degrees about 30 min . Transfering bacon to a plate lined with a paper towel to drain. Keeping 2 tablespoons of bacon juice in a small bowl TO cool. Bacon crumbs when cool enough to handle.

Blend brown sugar, spices, & salt in a little bowl. Sit aside.

Prick the dough and turn it over on a lightly floured surface. Divide the dough in half. Rolling every half TO a 12″ * 9″ rectangle. Brushing surface with butter. Sprinkle each rectangle with an equal amount of the brown sugar mixture and the crumbled bacon. Roll out the dough starting from the long side; Pressure seams jointly to seal. Cut each log into 9 equal strips. Place 9 rolls each (cut down) in a greased 13″ x 9″ skillet. Cover and let rise for 30 to 45 minutes in a warm, draft-free place until doubled.

Baking in a preheated 350°F oven about 19 to 21 min (inside cake should reach 190°F). Cool about 10 minutes in pans. Invert onto a large serving plate or parchment-lined surface and freeze.

To make the frosting, combine the powdered sugar and syrup in a medium bowl. Stir in enough milk to get the desired consistency.

Enjoy !

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