I have been meaning to try this recipe for a long while and finally got to it last night. It involves making a standard cinnamon roll, and replacing the raisins with crumbled bacon. Because who doesn’t like a bevvy of bacon.
In hindsight, I will keep the raisins next time too. Something about that pop of sweet that I missed in these. So the recipe has them listed as optional.
1/4 cup unsalted butter
3/4 cup whole milk
2 1/4 cup flour
1 cup flour
1 package instant yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup water
1 cup brown sugar
1 stick butter, room temperature
2tbs ground cinnamon
8 slices of bacon, crumbled
2/3 cup raisins (optional)
You can make the dough in advance and leave it proofing on the counter. That is what I did while I was cooking dinner.
Start by heating the milk just until it starts to bubble. You need a warm liquid to activate the yeast. Once bubbling, remove from the heat and add the butter. Let the butter melt completely. Let the mixture cool until it is lukewarm.
Add the 2 1/4 cup flour to a stand mixer (can also do this in a large bowl, you will just have to knead everything by hand at the end for about 5 minutes).
Add the yeast, white sugar, and salt. Mix together well.
Your milk should be lukewarm. Add the water and egg to the milk mixture. Beat until everything is incorporated.
Get your remaining 1 cup flour. Alternate by adding the liquid and extra flour to your dry ingredients in the stand mixer.
Once the dough has formed, turn on high and allow the mixer to knead the dough for about 2-3 minutes. The dough should come out smooth. If you are doing this by hand, place flour down on the counter and knead the dough until smooth, about 5 minutes.
Cover the dough with a damp cloth. Rest for about an hour; the dough should have increased in size.
While the dough is resting, cook your 8 slices of bacon. Once cooked crispy, crumble the bacon and set to the side.
In a small bowl, mix together the room temperature butter, brown sugar and cinnamon in a small bowl. Set to the side.
Once the dough had proofed, roll into a 12×9 rectangle. Spread the butter and sugar mixture all over the dough.
Sprinkle the bacon (and raisins) onto the dough. Spread all together.
Roll the dough into a 12 inch log. Pinch the seams (if the ends are really raggedy, you can cut the excess dough off, but not too much).
Grease a muffin tin (or you can grease a large cake pan or glass dish). Cut the roll into 12 even pieces and place cut side up into your dish.
Preheat the oven to 375 degrees. Cover the cinnamon rolls and let them rise for a second time, until they have almost doubled in size. This should take about 30 minutes.
Bake for 15-20 minutes, or until browned. Let cool slightly, then pop from the tin. Enjoy!