Bacon Cinnamon Rolls Recipe
Make Bacon Cinnamon Rolls Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Icing
Method
Dough
- 1
Warm milk and melt butter
Warm the milk in a small saucepan or microwave until it is about 105–115°F (warm to the touch). Add 4 tablespoons butter to the warm milk to melt; allow mixture to cool slightly if it’s very hot.
- 2
Combine dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together 3.5 cups flour, 2.25 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp salt.
- 3
Mix dough
Add the warm milk/butter mixture and 1 large egg to the dry ingredients. Mix with the dough hook on low (or stir with a wooden spoon) until a shaggy dough forms. If using a stand mixer, increase speed to medium and knead 4–6 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to 1/4 cup additional flour only if the dough is too sticky.
- 4
First rise
Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.
Filling
- 5
Prepare bacon
While the dough rises, cook 8 slices of bacon until crisp. Drain on paper towels, then chop into small pieces. Reserve any drippings for another use (do not use in filling).
- 6
Mix filling
In a small bowl, combine 3/4 cup packed light brown sugar and 1.5 tsp ground cinnamon. In another bowl, soften 4 tablespoons butter (room temperature) so it is spreadable. Optionally stir 2 tablespoons maple syrup into the brown sugar for a maple note.
- 7
Roll out dough
After the dough has doubled, turn it out onto a lightly floured surface and roll into a rectangle roughly 16 x 12 inches and about 1/4-inch thick.
- 8
Add butter and filling
Spread the softened 4 tablespoons butter evenly over the rolled dough, leaving a 1/2-inch bare margin along one long edge. Sprinkle the brown sugar–cinnamon mixture evenly over the butter, pressing lightly so it adheres. Distribute the chopped bacon evenly over the cinnamon sugar. If using maple syrup, drizzle small spoonfuls across the bacon and sugar layer.
- 9
Form rolls
Starting from the long edge opposite the bare margin, tightly roll the dough into a log. Pinch the seam to seal and press the ends to close. Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1-inch thick).
- 10
Second rise
Place the rolls cut-side up in a greased 9x13-inch baking pan (or two 9-inch round pans), leaving a little space between them. Cover loosely with plastic wrap or a towel and let rise for 30–45 minutes, until puffy (they will not double).
Baking
- 11
Preheat and bake
Preheat the oven to 350°F (175°C). Remove the cover and bake the rolls on the middle rack for 22–28 minutes, until the tops are golden brown and the centers are cooked (an instant-read thermometer in the center should read about 190–200°F). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 12
Icing
- 13
Make cream cheese icing
While the rolls rest, beat together 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1.5 cups powdered sugar and 1 tsp vanilla extract and beat until combined. If the icing is too thick, add the teaspoon of milk, a few drops at a time, until spreadable. Taste and add up to 1/4 tsp flaky salt to highlight the bacon flavor.
- 14
Ice the rolls
Spread the icing generously over the warm (not piping hot) rolls so it melts into crevices. If desired, sprinkle a few extra crumbled bacon pieces and a pinch of flaky salt on top for contrast.