Yield: Approx 12-15 cinnamon rolls
Cinnamon Roll Ingredients:
2 1/4 tsp rapid rise yeast
1 cup milk
1/2 cup white sugar
4 tbsp melted butter
1 tsp salt
3 ½ cups all-purpose flour
9 slices bacon
2 tbsp brown sugar
3/4 cup brown sugar
2 tbsp ground cinnamon
1/2 stick melted butter
Maple Frosting Ingredients:
1 stick butter, room temperature
1 8 ounce package cream cheese, room temperature
2 cups powdered sugar
1/4 cup maple syrup
2 tsp vanilla extract
Fry bacon (or cook in the oven at 400 degrees for about 15 mins, faster and less messy!) and set aside to drain. Once cooled, crumble bacon and place in a bowl. Add about 2 tablespoons of brown sugar and mix to combine, then reserve.
Dissolve yeast in warm water according to package directions and set aside. In a separate bowl, combine milk, white sugar, melted butter, salt and egg. Fold in 1½ cups of flour and mix to combine. Add yeast mixture. Stir in remaining flour and knead for 5-10 minutes. Spray a bowl with non-stick cooking spray, place dough in it, and cover. Allow to rise for around 90 minutes, or until doubled in size.
Roll dough out into a large rectangle and coat with about 1 tablespoon of melted butter. Cover with the cinnamon filling mixture and add about half of the bacon bacon-sugar mixture. Roll up tightly, beginning with long side. Slice into 12-15 sections, or more if you want slightly smaller rolls.
Arrange rolls in a baking pan (I used two round ones) and allow to rise for an additional 20 minutes or so. Bake for about 30 minutes at 350 degrees, or until slightly brown on top.
While the rolls are cooking, use a mixer or whisk to combine ingredients for the maple glaze. Mix until smooth and to desired consistency; for a thicker frosting, use more powdered sugar, for a thinner frosting, use additional maple syrup, or water or milk, to thin it out.
Frost rolls and garnish with remaining diced bacon. Serve while warm. Sweet...salty...delicious! Enjoy!