Bacon Cinnamon Rolls
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What’s Up, Hungry People
I feel like I’m always craving cinnamon rolls. Usually late at night, about thirty minutes before bed time, I convince myself I can just “whip up a batch” in a few minutes. Of course, much to my dismay, most recipes from scratch require hours of rising time, or I don’t have any cans of sheet dough handy. Well folks, I’ve done it. I’ve figured out how to master cinnamon rolls in about thirty minutes. So long late night cravings, I’m coming for you!
This dough requires NO yeast and yet is just as soft and fluffy as a dough that had hours to rise. The secret: baking powder and buttermilk. Their combination makes for a perfect acidic mixture that makes the dough buttery soft. Of course, I don’t always have buttermilk on hand – and no worries if you don’t either. Just curdle some regular milk with a tablespoon of lemon juice to achieve a similar effect.
Here’s What You Need
- Bacon: Adds a savory, smoky flavor and crunchy texture contrast to the soft rolls.
- Flour: The base of the dough, providing structure to the cinnamon rolls.
- Baking Powder: Leavens the dough, making it rise and become fluffy.
- Buttermilk: Adds a tangy flavor and tenderizes the dough through its acidity.
- Egg: Binds the ingredients together, adds richness, and helps in leavening.
- Sugar & Brown Sugar: Sweetens the dough and filling, with brown sugar adding a caramel-like flavor.
- Salt: Enhances the overall flavor of the sweet and savory elements.
- Butter: Adds richness, flavor, and helps in creating a tender crumb in the dough.
- Cinnamon: Provides the signature warm, spicy flavor to the cinnamon filling.
- Cream Cheese: The base of the frosting, adding a tangy and creamy texture.
- Heavy Cream or Water: Thins the frosting to desired consistency; cream adds richness.
- Powdered Sugar: Sweetens and thickens the frosting, giving it a smooth texture.
- Vanilla Extract: Adds a sweet, floral aroma that complements the creamy frosting.
Let’s Cook!
Roll the dough out nice and thin. If you’re making just regular ol’ cinnamon rolls, now is when you’d add the sugars and butter to the center of the rolls. This time, however, I added bacon down the middle instead!
I’m making mine in a cast iron skillet on the stove top for this week’s challenge of “one pot.” Thus far, I’ve only needed a bowl to stir together the dough ingredients.
When the butter and sugars are nice and bubbly, add the slices of rolled dough, bacon side down, into the caramelized sugars. When the tops of the bacon have crisped up, transfer the cast iron skillet to the preheated oven to finish cooking.
Once I removed the rolls from the oven, I let them cool for a few minutes in the cast iron skillet before flipping them out onto a plate then letting all the ooey-gooey, cinnamon-y, caramel-y goodness drizzle out on top. For an added touch for classic cinnamon rolls, I made a simple cream cheese frosting too.
They are pillows of bacon-y deliciousness, topped with caramelized cinnamon sugar – the perfect excuse to eat dessert for breakfast (or breakfast for dessert!).
Tips for Perfect Cinnamon Rolls with a Twist
- Rolling the Dough: Ensure the dough is rolled tightly around the bacon to prevent it from unraveling during baking. Starting with a long edge, roll the dough away from you to keep the filling in place and create a uniform spiral.
- Slicing the Rolls: Use a sharp knife or dental floss for clean cuts. If using a knife, saw gently instead of pressing down to maintain the roll’s shape. Dental floss can be slid under the roll, crossed over the top, and pulled tight to slice cleanly through.
- Preventing the Filling from Leaking: To minimize filling leakage, chill the rolls slightly before baking. This firmness helps the filling stay within the rolls as they begin to bake and set.
- Adjusting the Frosting Consistency: If your frosting is too thick, add heavy cream or water one tablespoon at a time until you reach the desired consistency. For thicker frosting, gradually mix in additional powdered sugar until satisfied.
- Serving Suggestions: These cinnamon rolls are best served warm. If they’ve cooled down, a quick zap in the microwave can revive that fresh-from-the-oven taste and texture, making the frosting deliciously gooey again.
- Storage and Reheating: Store leftover cinnamon rolls in an airtight container at room temperature for up to two days or refrigerated for up to a week. Warm them in the microwave or oven before serving to recreate that fresh-baked feel.
And there you have it, Hungry People, the lowdown on whipping up some seriously good bacon cinnamon rolls that are sure to add a bit of pizzazz to your breakfast table. Trust me, the combo of savory bacon with that sweet, gooey goodness is something you didn’t know you needed until now. Remember, it’s all about enjoying the process, tweaking things here and there to make it your own.
Don’t be afraid to play around with the filling or frosting to suit your taste. And hey, if things get a little messy in the kitchen, that’s just part of the fun. After all, a bit of flour here and a sugar sprinkle there never hurt anyone. So, roll up those sleeves, get that dough ready, and let’s cook up something that’s as enjoyable to make as it is to eat. Enjoy, and as always, keep those taste buds curious!
Bacon Cinnamon Rolls
Ingredients
- 10 slices bacon
- 2 cups flour
- 2 teaspoons baking powder
- ¾ cup buttermilk
- 1 egg
- ¼ cup sugar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup brown sugar
- ¼ cup cinnamon
- 8 oz cream cheese room temperature
- 2 tablespoons heavy cream OR water
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the flour, baking powder, salt, and two tablespoons of sugar. Pour in the buttermilk and stir until a soft dough forms.
- Knead the dough on a floured surface until smooth. Roll the dough into a thin layer (about 1/2 inch thick). Place the strips of bacon about a half inch apart, starting at the edge of the dough. Roll the dough into a cylinder shape.
- Slice the dough into rolls after each divot between the slices of bacon (cut as close to the start of the next slice as you can).
- In a cast-iron skillet over medium-high heat, melt the butter. Stir in the ½ cup brown sugar and ¼ cup sugar until completely coated in butter. Add the cinnamon and stir until completely incorporated. Bring the sugar mixture to a simmer.
- Place the rolls, cut side down, into the melted sugar mixture. Cook for about 2-3 minutes. Transfer the cast-iron skillet into the preheated oven and continue to cook for 10-15 minutes, or until the bottoms of the exposed dough are golden brown.
- Remove the skillet from the oven and let cool for about 10 minutes. Use a plate to cover the top of the skillet and flip out the cinnamon rolls. Let all of the gooey sugar drip onto the tops of the rolls.
- Let cool for 15 minutes prior to serving. While cooling, stir together the cream cheese, powdered sugar, vanilla extract, and heavy cream (or water) until a smooth frosting forms. Pour over the top of the cinnamon rolls. Serve warm and enjoy!
