Maple Bacon Cinnamon Rolls
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
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.