The days of choosing between sweet and savory for breakfast are over! Smokey bacon and rich maple syrup help add a new twist to the classic cinnamon roll. Perfect with a freshly brewed cup of joe.
PREP TIME: 4 hours | COOK TIME: 30 minutes | YIELD AMOUNT: 8 servings
- 1 package of smoked bacon
- 1 tbsp. maple syrup
- ½ c. + 1 tbsp. whole milk
- ½ c. water
- ¼ c. unsalted butter
- ¼ c. granulated sugar
- ½ tsp. vanilla extract
- 1½ tsp. active dry yeast
- 2½ c. all-purpose flour
- 1 tsp. salt
- 1 egg
- ½ c. unsalted butter, room temperature
- 1 tbsp. cinnamon
- ½ c. light brown sugar
- 1 tbsp. maple syrup
- ¼ tsp. salt
- 1 tbsp. whole milk
- ½ c. confectioners’ sugar
- 2 tbsp. maple syrup
- 1 tsp. whole milk
- Pinch salt
- Preheat oven to 400° F. To prepare bacon, evenly space slices on a wire rack placed over a baking sheet. Using a pastry brush, coat evenly with maple syrup. Bake for 18-20 minutes until crispy, careful not to burn. Let cool, then dice into ½-inch pieces. Set aside.
- Make the dough. In a medium-sized saucepan, heat ½ cup of milk, water, butter and vanilla until warm. Do not boil. Once steam begins to appear, stir in sugar until dissolved. Remove from heat to cool slightly.
- Once the milk mixture is warm to the touch (but not hot), sprinkle yeast over the top and stir slightly to dissolve. Let sit for 3-5 minutes until small bubbles appear on the surface.
- Using the dough hook attachment, combine flour and salt in the bowl of a stand mixer on medium-low speed. Lower speed of mixer and carefully pour in wet ingredients. Once combined, add egg.
- Once the egg has fully incorporated, increase the speed of the mixer to high and knead for 10-15 minutes until the dough is smooth and elastic and pulls away cleanly from the sides of the bowl. The dough is ready once light passes through a piece of stretched dough without tearing (this is called the windowpane test).
- Scrape dough into a clean, greased bowl and cover with a damp towel. Place the bowl in a warm place to rise until the dough has doubled in size, about 2 hours.
- Meanwhile, make the filling. Combine all ingredients in a small bowl until a fluffy, spreadable mixture is achieved.
- Once dough has doubled in size, scrape out onto a floured surface. Roll out dough into a 9×13” rectangle, about ½ of an inch thick. The longer sides of the dough should be at the top and bottom of the rectangle. Using an offset spatula or the back of a spoon, spread filling in an even layer across the entirety of the dough, careful not to make any tears. Sprinkle 2/3 of bacon over the top of the dough.
- Starting at the long side of the dough closest to you, roll dough away from you into a tight spiral, tucking the dough underneath as you roll. Chill dough for 30 minutes.
- Remove dough from the refrigerator and place on a cutting board. Using a sharp or serrated knife, cut the dough into 8 equal slices. Place slices cut-side up into a cast iron skillet and cover loosely with plastic wrap. Let rise for 30 minutes.
- Once the rolls have risen slightly, brush with a tablespoon of milk and bake for 25-30 minutes at 400° F until golden brown.
- While the rolls are baking, make the glaze. Mix ingredients in a small bowl until a thick, but pourable mixture is achieved. If the glaze is too thick, add a bit more maple syrup. If the glaze is too thin, add more sugar.
- Remove rolls from the oven and let cool slightly. While still warm, pour glaze over the top of the rolls. Top with remaining bacon and serve warm.