Sweet & Savory Bacon Cinnamon Rolls
Ingredients:
1 can of refrigerated cinnamon rolls or homemade cinnamon rolls (see recipe below)
8 slices pre-cooked bacon (do not cook until overly crisp or it will break apart when you roll the bread)
Directions:
Pre-heat oven to 400. Lightly spray a 9-inch cake pan with cooking spray.
Unwrap the cinnamon rolls and separate into 8 rolls. Unroll each roll and place a piece of bacon on top of the dough. Gently re-roll. Repeat for remaining rolls. Place the rolls in the cake pan and bake for 15-18 minutes. Remove the rolls from the oven and frost with the glaze that is included with the rolls.
Homemade Cinnamon Rolls
Dough:
2 Tbsp. active dry yeast
1 C. warm water
1 C. sugar, divided
1 C. milk
1 C. butter
2 tea. salt
2 eggs slightly beaten
6 C. flour
Filling:
1 C. butter, softened
1 3/4 C. sugar
3 Tbsp. cinnamon
Topping:
1 C. butter
1/2 C. brown sugar
1/2 C. corn syrup, agave nectar, or any other sweetener you prefer
Directions:
In a small bowl, combine yeast, warm water and 1 tea. of the sugar. Stir and set aside.
In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 C. of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 min. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hr..
Punch down dough and let it rest for 5 min. Roll dough on a floured surface to a 15-by-20-in. rectangle. (Don't use too much flour or the dough will get stiff.)
For the filling: Spread 1/2 C. of the softened butter on dough leaving 1/2-in. around the edges. Mix 1 1/2 C. of the sugar with the cinnamon; sprinkle over dough. Add your cooked bacon (1 piece/roll). Roll like a jelly roll and pin. edge to seal. Cut dough into 12 slices, about 1-in. thick.
Melt remaining butter and coat the bottom of a 9 x 13-in. pan and an 8-in. square pan. Sprinkle with remaining 1/4 C. sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 min.
Preheat oven to 350 degrees F.
For the topping: In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls. Bake for 25 min. or until done. Cool before serving. Enjoy!
Recipe shared from-www.toaster-oven.net
In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well. Add yeast mixture to bowl and 3 C. of the flour; beat until smooth. Add additional flour until dough is stiff. Knead dough on well-floured board for 10 min. Place dough in bowl and cover. Set in a warm place until double in bulk, about 1 1/2 hr..
Punch down dough and let it rest for 5 min. Roll dough on a floured surface to a 15-by-20-in. rectangle. (Don't use too much flour or the dough will get stiff.)
For the filling: Spread 1/2 C. of the softened butter on dough leaving 1/2-in. around the edges. Mix 1 1/2 C. of the sugar with the cinnamon; sprinkle over dough. Add your cooked bacon (1 piece/roll). Roll like a jelly roll and pin. edge to seal. Cut dough into 12 slices, about 1-in. thick.
Melt remaining butter and coat the bottom of a 9 x 13-in. pan and an 8-in. square pan. Sprinkle with remaining 1/4 C. sugar. Place slices close together in pans. Smaller pan will be only half full. Let rise until dough is doubled in bulk, about 45 min.
Preheat oven to 350 degrees F.
For the topping: In a saucepan combine the butter, brown sugar and corn syrup, cooking until butter melts and sugar dissolves. Pour over rolls. Bake for 25 min. or until done. Cool before serving. Enjoy!
Recipe shared from-www.toaster-oven.net