Cinnamon rolls are a staple dish for me and I love coming up with new flavor combinations. What smells better than freshly baked cinnamon rolls in the morning? Not much but the smell of bacon is just as enticing!
Bacon Cinnamon Rolls are the perfect morning pick-me-up! They combine some of the best parts of breakfast: maple syrup, crisp bacon, and gooey cinnamon rolls.
But any time of day you decide to serve these homemade cinnamon rolls, they are sure to be a hit! It takes a bit of time but these are totally worth it!
ingredients for maple bacon cinnamon rolls
Milk: It should be warm but not too hot. Anything over 115 degrees will kill the yeast. Anything below 100 degrees will increase the time it takes the dough to rise. Also, you can use whatever milk you like, but I recommend using whole milk!
Powdered Sugar: This quick dissolving sugar is necessary to make icing/frosting.
Cinnamon: to really play up the flavor. It pairs SO well with the maple notes!
Milk: for added richness and texture.
Salt: Just a pinch for taste - it goes a long way.
what's the difference between cinnamon buns and cinnamon rolls?
They're quite similar, however, cinnamon buns are baked and then turned over and eaten. The bottoms of cinnamon buns caramelize in the oven and are essentially stand alone treats. Cinnamons rolls are baked and then topped with a frosting/icing/glaze etc. Some people even add raisins or pecans.
how do you keep bacon cinnamon rolls moist while baking?
Rule of thumb - do not over bake the cinnamon rolls. It's easier said than done. Often times, I pull out the cinnamon rolls from the oven just before they're golden brown. This ensures that they're still slightly gooey without being stodgy or under baked.
Because baked goods are still cooking right after they're out of the oven, pulling them out JUST before they're golden brown makes for the perfect bake.
tips for making maple bacon cinnamon rolls
Be patient with the rise time. Even if it takes longer than the estimated time, you need to wait for it to be double in size. Temperature and altitude can effect the rise time.
If speed is a factor, you can quicken the rising process by heating the oven to 200°F and then turning it off. Then cover the bowl with the dough in it with a damp tea towel. Place it in the oven until the dough has doubled in size.
Use a serrated knife or dental floss to cut the cinnamon rolls, it's easier than using a regular knife (in my opinion).
Use room temperature ingredients. This may seem unnecessary but it truly makes the world of a difference in your bake! It's critical because mixing room temperature and cold ingredients can:
bring down the temperature of the dough, making it take longer for the dough to rise
cause the butter and milk and eggs to coagulate, making the dough chunky and weird.
When rolling out the dough, be sure to let flour both your work surface and the rolling pin. This prevents the dough from sticking to the counter and prevents the rolling pin from ripping the dough.
tools you need to make maple bacon cinnamon rolls
Nothing fancy, but a couple kitchen tools help making this recipe easier! Check it out:
If you'd like to freeze any leftovers, simply pack them in an airtight container and pop them in the freezer for up to 30 days.
storing leftover cinnamon rolls
Store Maple Bacon Cinnamon Rolls in an airtight container and consume within 3 days. When you are ready to reheat, cover it with a damp paper towel and microwave in 10-second increments until it is warm.
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Maple Bacon Cinnamon Rolls are soft and doughy with brown sugar and bacon bits nestled inside rolls drizzled with maple icing. This decadent sweet and savory treat works for breakfast or dessert!
Prep Time: 2 hourshrs
Cook Time: 30 minutesmins
Total Time: 2 hourshrs30 minutesmins
2 ¼tspActive Dry Yeast
1tbspSugar for the yeast
½cupSugar for the dough
½cupSalted Butterroom temperature
Pinch of salt
5piecesBaconcooked, diced into bits
½cupSalted Butterroom temperature
3 ½cupsPowdered sugar
1 ½tspMaple extract
Pinch of salt
Warm milk in the microwave for about 30 seconds until lukewarm. Add yeast and 1 tbsp of sugar to the milk mixture and allow the yeast to bloom/become foamy.
Add yeast mixture, eggs, sugar, melted butter, vanilla extract, flour, cinnamon, and nutmeg to the bowl of a stand mixer with the dough hook. Mix until just combined, about 2-3 minutes.
Scrap the sides of the bottom of the bowl and remove dough from the bowl onto a well floured work surface. Gently knead into a ball. Spray a bowl with oil and add dough - the dough should be very soft. Cover with plastic wrap or a dishcloth and allow the dough to rise until doubled in size, about 1 ½-2 hours.
Preheat oven to 375 degrees F. Place bacon on a baking sheet and bake for 20 minutes, until crispy. Dab bacon with a paper towel to remove oil. Chop into tiny bits.
Mix together the ingredients for the filling by combining room temperature butter, brown sugar, cinnamon, maple extract, and a pinch of salt in a small bowl.
Using a rolling pin, roll dough, lengthwise, into a 12x18 rectangle. Spread filling all over the dough and sprinkle the bacon bits on top (save a tiny bit to sprinkle on top after the rolls are finished baking). Roll into a log. Cut 1 ½-2 inch rolls.
Place each roll in a 9x13 baking dish about 2 inches apart. Cover with a dishcloth. Allow rolls to rise again for about 30 minutes, until slightly puffy.
Bake in the oven for 25-30 minutes.
Make the maple icing by placing butter into the bowl of a stand mixer with the paddle attachment. Beat on medium until light and fluffy, about 3 minutes. Add powdered sugar one cup at a time then add maple extract, vanilla extract, and slowly add milk. *add more or less depending on desired texture. Add a pinch of salt.
Allow rolls to cool then spread icing on top and sprinkle with leftover bacon bits.