Maple Bacon Cinnamon Rolls

Maple Bacon Cinnamon Rolls | Becca Bakes (

Have you ever had a Cinnabon? Those babies are a sugar induced heart attack disguised with cream cheese frosting. They are also all I ever wanted at any mall or airport growing up (THANK YOU mom to saying no 99% of the time). On the rare occasion that I did get  to indulge in a monstrous Cinnabon, I would basically go straight for the middle by carefully unrolling the bun until I reached that soft, hot, bready core. My fingers would be covered in sticky cinnamon magma that no amount of wet-naps could contain. Looking back I'm realizing where my habit of being the messiest person at the table stemmed from. Oops. Anyway, the maple bacon cinnamon buns I made here remind me of that core because all edges are soft and sugar coated. Nothing is worse than an over-baked cinnamon with hard edges - at least in my opinion. These rolls - stuffed to the brim with cinnamon and sugar - are yeasted but have no rise time. What that means is you can be enjoying a casserole dish full of ooey-gooey goodness in about one hour! 

Maple Bacon Cinnamon Rolls | Becca Bakes (
Maple Bacon Cinnamon Rolls | Becca Bakes (
Maple Bacon Cinnamon Rolls | Becca Bakes (

Maple Bacon Cinnamon Rolls


2 1/2 cups all-purpose flour  + extra flour if needed, see directions
1 cup buttermilk, warmed 1 min in glass measuring cup in microwave
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
2 tablespoons canola oil
2 tablespoons granulated sugar
1/4 teaspoon salt, optional and to taste

1/2 cup unsalted butter (1 stick), very soft
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
3 tablespoons cinnamon
2-3 strips of bacon, cooked and chopped

2 tablespoons butter
2 tablespoons maple syrup
1/2 cup powdered sugar


1. Preheat oven to 350F. Prepare a 9-inch pie dish or 8x8 inch casserole dish by spraying with cooking spray

2. In bowl of a stand mixer fitted with the dough hook, combine all dough ingredients and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer.  Note - Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.

3. Turn dough out onto a silpat-lined or cooking sprayed work surface.

4. Using a rolling pin, roll dough into a rectangle that's approximately 9x14 inches.

5. Spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside.

6. In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough. Sprinkle chopped bacon over cinnamon and sugar.

7. Starting with the 14-inch side, roll dough up into a tight log.

8. Make approximately 1-inch slices using plain (not mint) waxed or unwaxed dental floss. It's the best way to slice rolls so they don't get squished and lopsided.

8. Place rolls into prepared pan.

9. Bake for about 20-22 minutes, or until cooked through and set. Watch rolls closely so you don't burn them. The dough is so white and will fool you into thinking it's still raw when it's not. Rolls continue to firm up as they cool. While rolls bake, make the maple glaze

10. Over low heat, melt the butter and maple syrup together. Remove from heat and whisk in 1/2 cup powdered sugar. 

Recipe adapted from: Averie Cooks
Photos by: Zac Wolf Photography

Maple Bacon Cinnamon Rolls | Becca Bakes (

Chocolate Sprinkle Peanut Butter Cookies

Hey all! I'm on vacation this week so I just made something quick, easy, and delicious. These Chocolate Sprinkle Peanut Butter Cookies are great for a snack on a flight or a long car ride. Expect a more in-dept and exciting post next week! 

Chocolate Sprinkle Peanut Butter Cookies

  • 1/2 cup unsalted butter

  • 1/2 cup smooth peanut butter (not all-natural)

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1 eggs

  • 1-1/4 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 teaspoon baking soda

  • 1/2 cup chocolate sprinkles

1. Cream together butter, peanut butter and sugars. Beat in eggs.

2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter.

3. Fold chocolate sprinkles into batter and then place batter in refrigerator for 1 hour.

4. Scoop on to baking sheet with a 7/8oz scoop. Bake in a preheated 375 degrees F oven for about 10-12 minutes or until cookies begin to brown. Do not over-bake.

Recipe adapted from: All Recipes 



Brown Butter Rice Krispy Treats

Sometimes it's nice to stick to the classics. It's been a while since I made Rice Krispy treats but they never disappoint. It's kind of amazing how the Rice Krispy cereal brand has made itself inseparable from the idea of making a puffed rice treat. Who knew the pinnacle of brand recognition would be covered in melted marshmallows? 

With only three ingredients to work with - I gave the butter a more complex flavor by browning it first. If you've never had browned butter - its taste is often described as slightly nutty. Of course adding the stick and chocolate drizzle made for a fun presentation but I could've 100% eaten these treats alone.  Both without chocolate and by myself - don't tempt me with a good time! 

Brown Butter Rice Krispy Treats | Becca Bakes (
Rice Krispy Treats | Becca Bakes (
Brown Butter Rice Krispy Treats | Becca Bakes (
Brown Butter Rice Krispy Treats | Becca Bakes (

Brown Butter Rice Krispy Treats


  • 1/2 cup butter
  • 1 10oz bag of mini marshmallows
  • 5 cups of Rice Krispy cereal
  • Chocolate sauce (optional)
  • Treat sticks (optional) 


  1. Place Rice Krispy cereal in a large bowl. Set aside. 
  2. Line an 8x8 square baking dish with tin foil so it overhangs on each side. Spray the tinfoil with non-stick cooking spray.
  3. Brown the butter by melting it in a sauce pan until it turns a light amber color
  4. Remove from heat and add marshmallows. Stir with a rubber spatula until smooth and melted. You can place over burner and let residual heat melt it down if you need a bit of help. 
  5. Pour the butter-marshmallow mixture over the cereal and mix until evenly coated
  6. Transfer to the baking dish and press down firmly. It is important to make these bars as solid as possible. The easiest way to do this is to spray a rubber spatula with cooking spray so the spatula won't stick to the marshmallow as you are pressing down.
  7. Allow to set at room temperature for 1-2 hours or speed up the process in the fridge.
  8. Cut into rectangles and insert sticks. You can also drizzle with chocolate sauce if desired. 
Brown Butter Rice Krispy Treats | Becca Bakes (

Honeysuckle Olive Oil Ice Cream with Chocolate Shell

Honey Suckle Olive Oil Ice Cream | Becca Bakes (

I have deep nostalgia for picking honeysuckle during my childhood. I was maybe eight or nine years old and given free reign to play wherever I wanted within a three block radius. My best friend and I were partners in crime - we built giant snow piles in the fall, huddled under makeshift igloos in the winter, and in the spring rode our bikes with chocolate milkshakes in one hand to explore the nearest park. The summer was special. We would sneak to her neighbor's yard where walls of honeysuckle bushes, in my memory at least three times my height, lined the house bursting with the sweet smell of honeysuckle blossoms. She taught me how to pinch the end and slowly pull back to reveal the  "string" and continue carefully pulling until the center, acting as a plunger, reached the end and brought with it a single droplet of sweet nectar.  We would stay there, picking flowers and tasting nectar until we spotted the neighbors and made our swift exit - giggling the whole way home. 

I was running around the reservoir across the street from our house this summer and the familiar smell of honeysuckle hit me hard. I didn't see any flowers and at first I thought I had imagined it, but they say scent is the closest tied sense to memory and I knew they were there.

The next week I went back with a friend to find the honeysuckle blossoms and tracking only with my nose, we found two bushes ripe with flowers. This time it was my turn. I taught her how to pinch the end, pull back the string, and taste the single sweet drop that made it all worth it. We picked the bushes clean and brought our haul home. Together, we infused the blossoms into olive oil and let it intensify for six weeks. I then spun it into ice cream made with local milk and cream. The result was intensely floral with the mellow taste of olive oil coming through with every spoonful. Dark chocolate was the perfect balance to add a bitter note and counteract the sweetness. 

This ice cream is extremely special to me. It transports me back to my childhood where I didn't have any cares except what new adventure we were going on that afternoon. It connects me to my current environment and makes me appreciate that time I put in to create something collaborative.  I can't get enough of this ice cream and if honeysuckle was a part of your childhood or something you've never had before, you won't regret this unique recipe. 

Honey Suckle Olive Oil Ice Cream | Becca Bakes (
Honey Suckle Olive Oil Ice Cream | Becca Bakes (
Honey Suckle Olive Oil Ice Cream | Becca Bakes (

Honeysuckle Olive Oil
makes 4-6oz

  1. Measure 1 cup of honeysuckle blossoms and use a glass measuring cup to pack the blossoms down tightly. Don't worry if some of the blossoms get crushed during this step.
  2. Pour the blossoms into a large plastic bag and seal it; squeezing out as much air as possible. Lay the bag out on on a solid surface, shaking the blossoms so they fall in a single layer inside the bag. I used my vacuum sealer to get a super good air-tight seal during this step. 
  3. Roll a rolling pin over the blossoms, until they are bruised and begin to break. You are aiming to break the petals up, not pulverize the blossoms completely. 
  4. Dump the blossoms into a wide mouthed mason jar. 
  5. Warm 1 cup of olive oil to about 150 degrees (I used a candy thermometer for this step)
  6. Pour the warmed olive oil over the blossoms in the jar, and stir with a clean butter knife to remove any air bubbles.
  7. Allow the oil to cool (30-45 minutes) and then seal the jar tightly. Cooling the oil will prevent condensation from forming inside the jar
  8. Place the jar in a cool, dark place for 6-8 weeks. The back of the pantry is idea - just don't forget about it!
  9. Strain the solid materials from the oil using a coffee filter, fine cheesecloth, or fine mesh sieve. 
  10. Pour the remaining oil into small, dark-colored bottles with a good seal. The dark bottles keep light from reaching the oil which can turn it rancid. Oil can be stored in a cool, dark place for up to six months. 

Honeysuckle Olive Oil Ice Cream


  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1+1//2 oz (3tbsp) cream cheese, softened
  • 1/4 teaspoon fine sea salt
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup honeysuckle olive oil


  1. Mix about 2 tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry
  2. Whisk the cream cheese and salt in a medium bowl until smooth and set aside
  3. Fill a large bowl with ice and water and set aside
  4. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.
  5. Remove from the heat and gradually whisk in cornstarch slurry
  6. Bring the mixture back to a boil over medium-high and cookie, stirring with a heatproof spatula, until lightly thickened, about 1 minute. Remove from heat. 
  7. Gradually whisk the hot milk mixture into the cream cheese until smooth. All the honeysuckle olive oil and whisky until well blended.
  8. Pour the mixture into a 1-gallon zip top freeze bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as needed, until cold, about 30 minutes
  9. Pour the ice cream based into the frozen canister and spin until thick and creamy. My KitchenAid ice cream attachment took about 20 minutes
  10. Pack the ice cream into a storage container and press a piece of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours (I find it's best overnight)

Ice Cream Recipe adapted from Jeni's Spendid Ice Creams at Home

Chocolate "Magic" Shell:

  • 1 cup 72% dark chocolate
  • 2 tablespoons coconut oil

Melt the chocolate and coconut oil together in a double boiler or heat proof bowl set over 1" of boiling water. Stir until melted and smooth. Allow to cool completely before putting over ice cream. Store at room temperature.

Honey Suckle Olive Oil Ice Cream | Becca Bakes (