Bacon Cinnamon Rolls
butter, brown sugar, muscovado sugar, cinnamon, bacon bits, all-purpose flour, baking powder, ground cardamom, cinnamon, milk, vegetable oil, confectioners’ sugar, bourbon vanilla extract
12-muffin tin, NY Baking Co. Silicone Baking Cups
Sometimes game day starts early. And that means breakfast. If you know anything about us at Hungry Fan, you’ll know that we are BIG fans of bacon. We will find just almost any way to work it into a recipe.
In this recipe, we’ve taken bacon and combined it with another of our favorite breakfast foods—cinnamon rolls. Holy YUM! You can serve these rolls with no icing for a slightly less sweet, more bacon-y, savory meal. Or ice ’em up and enjoy the perfect marriage of sugar, cinnamon, and bacon. Either way, they’re darn delicious.
⅓ cup unsalted butter
1 cup light brown or coconut sugar
2 tablespoons dark muscovado sugar
1 tablespoon cinnamon
3 ounces (about 12 tablespoons) bacon bits
4 ½ cups all-purpose flour, plus more for rolling (we used whole-wheat all-purpose baking flour)
2 tablespoons baking powder
2 teaspoons kosher salt
1 ½ teaspoons ground cardamom
1 ½ teaspoons cinnamon
1 cup plus 1 teaspoon cold unsalted butter, cut into cubes
1 ¼–1 ½ cups cold milk
Sugar, for dipping
Butter or vegetable oil for greasing the muffin tin
1 cup confectioners’ (powdered) sugar
1 tablespoon unsalted butter, softened
1 ½ teaspoons bourbon vanilla extract
1 ½ tablespoons milk
Cinnamon Roll Dough
Preheat your oven to 390 degrees F. Generously grease a 12-muffin tin with butter or oil.
Prepare the filling by melting the butter and setting it aside in a warm place so it stays melted. In a medium mixing bowl, combine the sugars and cinnamon, working out any lumps. Then, mix in the bacon bits. Set aside.
In the bowl of a stand mixer with a paddle attachment, combine all the dry ingredients for the dough along with cubes of butter. Mix well until you have a coarse meal.
Then, slowly add in the milk with the mixer still going. The dough will start to form a more cohesive shape and pull away from the bowl. Start with 1 ¼ cups of milk, but add up to ¼ cup more if the dough is crumbly.
Place the dough on a floured surface. Fold the dough over onto itself a couple times and then let sit at room temperature for 10 minutes.
Re-flour your surface and roll out your dough into a large rectangle until it’s only about ⅛-inch thick. Then, brush the dough with the melted butter you set aside. Top that with filling mixture, creating a slightly thick layer of buttery, sugary, bacony goodness atop the dough.
Roll up the long side, keeping it as taut and even as you can without ripping the dough, as if you were rolling parchment paper or a poster. Try to keep the same thickness throughout.
Use a sharp knife to cut the long roll into 12 evenly sized slices. Peel back about 2–3 inches from the loose end of the pastry and fold it back under the roll to loosely cover the bottom of the roll. (This keeps all the goodness from seeping out). Place the roll in the muffin tin, flap side down, and repeat with the remaining eleven slices.
Bake for 25 minutes or until golden brown and well-risen with the brown sugar is starting to bubble a bit. (If after 25 minutes you don’t see that, kick on the broiler on low and broil for about 5 minutes).
Remove the rolls from the oven and flip them out onto a wire rack. Dip them top-side-down into some sugar. Serve right away as is or with the icing (see Step 10).
To make the icing, combine all the ingredients save for the milk in a bowl. Whisk well and then add in the milk slowly as you whisk. Serve!