Maple Bacon Cinnamon Rolls (Print-Friendly Version)
Pillowy cinnamon rolls baked with candied bacon, drizzled in maple glaze for a sweet and savory delight.
# Ingredients:
→ Dough and Filling
01 -
1 can prepared cinnamon roll dough with included frosting (such as Pillsbury, approximately 340 g)
→ Candied Bacon
02 -
8 slices streaky bacon
03 -
2 tablespoons packed brown sugar (about 25 g)
04 -
60 ml pure maple syrup, plus 15 ml for glaze
# Steps:
01 -
Preheat oven to 190°C or as directed on the cinnamon roll package. Arrange bacon slices on a foil-lined baking tray without overlapping and bake for 15 minutes.
02 -
In a small bowl, combine brown sugar and 60 ml maple syrup. Remove bacon from oven, brush both sides with the sugar-maple mixture, then return to oven and bake for an additional 15 minutes until deep golden and crisp.
03 -
Let candied bacon cool in the pan until firm, then chop into small pieces. Reserve half the bacon for topping.
04 -
Reduce oven temperature to 175°C. Unroll each cinnamon roll gently, lay a few bacon pieces along the dough, then reroll tightly. Repeat for all rolls.
05 -
Arrange filled rolls in a greased 20 cm round cake pan. Bake following package instructions until golden and cooked through.
06 -
In a small bowl, whisk together included frosting with 15 ml maple syrup until smooth. Optionally, blend in 1 tablespoon (about 15 g) softened cream cheese for a maple cream cheese glaze.
07 -
Once baked, while still warm, spread maple glaze over cinnamon rolls and sprinkle with reserved candied bacon. Serve warm.
# Notes & Tips:
01 -
Monitor bacon closely during candying, as sugar can burn quickly. For best texture, use thick-cut bacon.