I have seen many recipes that call for using store-bought cinnamon rolls. Not on my watch! I have made this many times and can guarantee you that if you make this recipe, store-bought is out the window.
Ingredients Preparation
Basically, every cinnamon roll has three things in common: the dough, the filling, and the icing. That’s all there is to it. The ingredients for each of these components you probably already have in your kitchen.
The Dough
MilkInstant dry yeastSugarSaltButterAn eggAll purpose flour
The Filling
BaconButterDark brown sugarCinnamonMaple extract
The Maple Glaze (Icing)
Cream cheeseButterPowdered sugarMaple extractMilk
Cooking The Bacon
The first thing you want to do to get it out of the way is to cook the bacon. For this recipe, we use a full 1 lb. package of bacon. About 12 pieces equal a cup which will go in the filling and the remainder will be used as a topping on the maple glaze. Cook bacon as you will. We normally use the oven by lining a baking tray with aluminum foil and parchment paper. We bake the bacon at 425 F until it’s finished. Prepare your bacon using this method or by cooking in a skillet. When the bacon is done cooking, remove it from the heat and pat dry with paper towels to absorb the excess bacon fat. Set aside to allow the bacon to cool. When cool, cut the bacon until it’s crumbled. Measure 1 cup of crumbled bacon and set aside for the filling. Set aside the remaining crumbled bacon for the topping.
Making The Dough
This dough is great. It’s basically fool-proof. It is also quick-rising because of the amount of yeast in it. This means you’re not having to wait around a long time during the rising process. Heat the milk to about 115 degrees F and pour it into the stand mixer bowl. Add two tablespoons of sugar and stir until the sugar is dissolved. Add 1 tablespoon of instant dry yeast. Allow the yeast to bloom for about 5-7 minutes. It should be nice and bubbly when ready. While this is going on I prepare my ingredients for the dough. I’ll beat one egg and measure out the rest of the ingredients so they’re ready to go. When the yeast mixture is ready the 3 1/2 cups flour, the beaten egg, the butter, and the salt. Having the dough hook attached, mix on low until it has combined a bit then turn the mixer to medium speed. Continue to add additional flour, a little at a time (about a couple of tablespoons), until you see it cleaning the sides and bottom of the bowl. Continue to mix for 5 minutes. The dough should be a little tacky but not stick to your hands. When done mixing, remove the dough from the stand-up mixer bowl. Shape it with your hands into a ball and place it in a greased bowl, turning it to totally coat. Cover with a damp towel or plastic wrap and place in a dry, warm place. We put ours in the oven with the light on. Allow the dough to rise until almost doubled. For us, that took about 30 minutes. It may take longer or shorter depending on your conditions. Isn’t baking fun?? 🙂 Just keep an eye on it and when it’s almost doubled, it’s ready.
Making The Cinnamon Roll Filling
While the dough is rising I like to prepare the filling. In a small bowl combine the brown sugar, cinnamon, and maple extract. Whisk together until well combined and set aside until the dough is ready.
Shaping The Dough
Take the dough and punch down on a very lightly floured surface. Using a rolling pin, shape it into a 12-inch by 18-inch rectangle. I know sometimes I fight with getting a good rectangle shape but if you work the corners, pushing it so you can roll it side to side and back and forth, you can get a decent corner shape.
Filling The Cinnamon Rolls
Before you begin, and you’re gonna thank me for this, take down the 9×13 baking dish you’re going to use. Lay some parchment paper inside the baking dish with some hangover. This will act as a sling when removing the baked cinnamon rolls. Set it aside. Using your fingers, spread the room temperature butter over the dough, leaving about an inch bare along the long edge of the dough. Yes, it’s a stick of butter. 🙂 Spread it all over. Using your buttery hand, rub the remaining butter all around the baking pan and parchment paper, coating all the edges. Once you have done this, you can wash your hand. 🙂 Sprinkle the cinnamon roll filling over the dough everywhere there is butter. Again, leave an inch bare along the long edge of the dough. This is where we will seal it. Feel free to use your hands or other tools to evenly spread the mixture over the dough. Sprinkle the 1 cup of bacon across the surface of the dough just as you did with the cinnamon and brown sugar mixture. Using a rolling pin, lightly roll across the surface of the dough pressing the bacon into the cinnamon brown sugar mixture. Time to roll it up!
Rolling The Cinnamon Rolls
Starting at the long edge furthest away from you, begin to roll the dough towards you. Try your best to keep it as tight and even as you can. As you roll more towards you it will get easier, it’s just that first part that might give you a fit. Continue to roll it until you reach the end. Position the log seam side down on your surface.
Cutting The Cinnamon Roll Log
Cut the cinnamon roll log in half. Next, cut those two sections in half as well, leaving you with four sections. Trim each edge of the two pieces to the far left and right, removing the uneven sections. Making two cuts, cut each section into three equal sizes. Don’t worry if the couple on the ends are a bit smaller than the ones in the middle, it’ll be fine. Turning them on their sides, place them into the baking dish spacing them equally. Cover with a damp towel or plastic wrap and place in a warm, dry area to proof. Allow to proof until the sides are touching, about 15-20 minutes.
Time To Bake
This is the easy part. Place in a preheated 350 degrees F oven and bake for 15-17 minutes until the maple bacon cinnamon rolls start to get a slight golden brown. When you place them into the oven it’s time to make the maple glaze!
Prepare The Maple Icing
Super easy. In a medium bowl, add softened butter, cream cheese, and maple extract. Using a hand mixer, beat until light and creamy. Some people use vanilla, but we want to ramp this maple flavor up! Some also use maple syrup but we found that the maple extract delivered more of a punch. Add the powdered sugar and continue to beat until it’s smooth and creamy. Add a tablespoon of whole milk to the mixture and beat for about 30 seconds and check the consistency. If you want it to be more loose and drizzly than what you see, add an additional tablespoon of milk and beat for an additional 30 seconds.
Finishing It Off!
When the rolls are done baking remove them from the oven. Remove them from the baking dish using the parchment sling and place them on a flat surface. Spread the maple glaze (icing) over the cinnamon rolls. Sprinkle the reserved bacon over the icing to your preference.
Enjoy Those Maple Bacon Cinnamon Rolls!
Serve ’em up! These things scream flavor … and sweetness … and buttery goodness. That soft warm roll oozing with cinnamon, butter, and brown sugar with pops of salty bacon! Cinnamon rolls are always good. These maple bacon cinnamon rolls are next level! Honestly, it’s so good. It might be so good that you may feel guilty as you carve into your second one. Don’t worry about that, just enjoy the decadence.
Questions
Can you freeze cinnamon rolls?
Yes. Prepare them up to the point of baking. Flash freeze the cinnamon rolls then store them in an airtight container. Allow thawing to room temperature then bake according to the recipe. Will keep for 8 weeks.
Other Baked Breakfast Goodies
Easy One-Hour Orange RollsApple Strudel In Puff PastryWalnut Fig BreadApple TurnoversRaspberry Cream Cheese Danish
