Cinnamon Bun Bacon Cinnamon Buns
Cinnamon Bun Bacon is the best invention EVER. It tastes just like a cinnamon bun and bacon rolled together in every deliciously crispy bite. This makes it more than perfect to add to homemade cinnamon buns!
These cinnamon bun bacon cinnamon buns are an amazing combination of savory and sweet, perfect for breakfast. With these cinnamon buns, you’ll please everyone’s taste buds in the morning.
With bacon grease and bacon pieces rolled up into the rolls, that umami flavor balances out the cinnamon sweet flavor on the buns. You’ll be hard-pressed to find a better breakfast!
INSTRUCTIONS: Warm milk for the dough over moderately low heat until it simmers. Remove from heat and immediately pour the milk into the bowl of an electric stand mixer fitted with the dough hook and stir in the sugar and yeast. Let rest for about 5 minutes until the yeast is foamy. Add the softened stick of butter, eggs, sea salt, and cinnamon. Beat to combine. Then add the flour and beat on medium speed until soft dough forms, approximately 3 minutes. Increase speed to high and beat until the dough is soft and pliable, an additional 10 minutes.
Remove the dough and place on a lightly floured surface. Knead with your hands a few times and then form the dough into a ball. Grease a medium-size bowl with butter and add the dough ball to the bowl. Cover with plastic wrap and let rest in a warm place until doubled in size, about 1 1/2 to 2 hours. Line the bottom of a 9x13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Grease the paper with butter. Turn out the dough from the bowl onto a lightly floured work surface and roll out into a 10” x 24" rectangle.
Brush the dough with the bacon grease. Combine the brown sugar and bacon in a small bowl, then spread evenly over the greased dough. Starting at the bottom, roll the dough into one tight long roll. Cut the log into quarters with a sharp knife and then cut each quarter into 4 slices. Arrange the slices in the baking pan with the cut sides up. Cover the rolls with plastic wrap and allow them to rise for an additional 2 hours.
Preheat the oven to 425 degrees. Bake the rolls for about 25 minutes, until they are golden brown. Transfer the pan to a rack and let cool slightly. In a small bowl, whisk together the ingredients for the glaze until smooth. Spread over the warm rolls and serve.
Recipe & Photos by Meghan Bassett