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Candied bacon cinnamon rolls on a table with one rolled pulled off
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Candied Bacon Cinnamon Rolls

Candied Bacon Cinnamon Rolls ~ Amazingly Soft and Flaky Homemade Cinnamon Rolls Loaded with Candied Bacon!
Prep Time1 hour 45 minutes
Cook Time20 minutes
Total Time3 hours 5 minutes
Course: Breakfast
Cuisine: American
Servings: 18 rolls
Calories: 523kcal
Author: Julie Evink

Ingredients

Rolls

  • 1/2 c. warm water 100° to 110°F
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 1 1/2 c. milk
  • 1/4 c. butter
  • 1/2 c. sugar
  • 2 1/2 tsp salt
  • 3 eggs
  • 6 to 6-3/4 cups all-purpose flour

Candied Bacon

  • 1 lb bacon
  • 1/2 c. brown sugar

Filling

  • 1 c. brown sugar
  • 2 tsp Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp Spice Islands® Ground Cloves
  • 1/4 tsp salt
  • 1 lb candied bacon
  • 2 tsp butter

Frosting

  • 3 c. powdered sugar
  • 1/4 c. maple syrup
  • 2 to 3 Tbsp milk

Instructions

  • Combine warm water and yeast in a small bowl; set aside for 5 minutes to soften yeast.
  • Combine milk, butter, sugar and salt; heat until warm (100° to 110°F). Pour into large mixer bowl. Add yeast mixture, eggs and 4 cups flour. Beat for 3 minutes on medium speed until smooth. Gradually add enough remaining flour to make a soft dough.
  • Knead dough in stand mixer with dough hook or on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft free place and let rise about 45 to 60 minutes, until doubled in bulk.
  • While dough is rising, prepare candied bacon. Preheat oven to 325 degrees. Place bacon in a large bowl and coat with brown sugar. Cover baking sheet with tinfoil. Place bacon strips on pan. Bake at 325 degrees for 30 minutes or until bacon is golden brown and crisp. Transfer bacon to plate lined with paper towel to drain. Crumble bacon when cool enough to handle.
  • Combine brown sugar, spices and salt in a small bowl. Set aside.
  • Punch dough down and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 x 9-inch rectangle. Brush surface with butter; sprinkle each rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll up dough, starting from the long side; press seams together to seal. Cut each log into 9 equal slices. Place 9 rolls each (cut side down) in a greased 13 x 9-inch pan. Cover and let rise about 30 to 45 minutes in a warm, draft free place, until doubled.
  • Bake in a preheated 350°F oven for 18 to 20 minutes, or until lightly browned (internal temperature of rolls should reach 190°F). Let cool 10 minutes in pans; invert on large serving platter or surface covered with parchment paper and frost.
  • To make frosting, mix powdered sugar and syrup in a medium bowl. Stir in enough milk to reach desired consistency.

Nutrition

Serving: 1 | Calories: 523kcal | Carbohydrates: 69g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 742mg | Potassium: 169mg | Sugar: 67g | Vitamin A: 185IU | Calcium: 53mg | Iron: 0.5mg