If you crave it, eat it. Who cares what others think?
One of the current hot-pairings is adding bacon to all things sweet. A while ago, I highlighted my new favorite indulgence, Vosges' Dark Chocolate Bacon Bar. Yeah. It's insane. The full-flavor and body of dark chocolate with the added hint of salty applewood-smoked bacon.
Like I said, insane. Insanely GOOD.
Another thing folks are doing these days is including bacon WITHIN their breakfast foods, instead of alongside. I've seen recipes for choc chip pancakes with bits of chopped bacon in the batter, bacon-infused maple syrup, and bacon cinnamon rolls.
Huh? Bacon cinnamon rolls? Sounds a little quirky, eh?
Well not to this girl. A friend clued me into THIS recipe and the idea got me thinking, "This could be good. This could be very, very, very good." As in, we-may-never-go-back-to-the-original good.
Yes, that good.
And so...I tried 'em. And so...well, they were simply heavenly.
Even Mr. K (a man who is the "don't even think about messing with my breakfast food" type) raved and groaned and oohed and aaahed over 'em.
That takes a LOT, folks. You just don't know this guy. He's quite stuck in the mud when it comes to comfort foods. But this one chipped away at him. He may turn around yet. I keep trying, anyway.
So anyway- you CAN make the above recipe, just click on the link. However, with my insistence on all things homemade, I just couldn't do the Grands cinnamon rolls and pre-packaged frosting. No thanks. I had to make my own. But, again, to each his own- you are more than welcome to do what you prefer.
BUT. If you are willing to delve into the task at hand and forge ahead to the homemade frontier, go ahead and make your own! I will be along the road cheering you on with a painted game-face and big foam finger.
You CAN do it! You CAN go from these:
Let me inspire you. I'm here to inspire, my friends. Just do it.
The recipe calls for 3 parts: The cinnamon rolls themselves, the bacon, and the maple-frosting. Once all are ready to go- you create your masterpiece. Okie dokie?
Homemade Bacon Cinnamon Rolls w/Maple Frosting:
1/4 cup warm water
1 package (2.25 tsp) active dry yeast
1 Tbsp honey or agave nectar
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup whole milk
2 large eggs
1 tsp vanilla
1 tsp salt
2.5-3 cups all-purpose flour
1/4 cup melted unsalted butter
1/2 cup brown sugar
one package your choice maple-flavored bacon
For Maple Frosting:
1 lb powdered sugar (or more)
1/4 cup whole milk
1/4 cup melted butter
1/2 Tbsp maple flavoring
-Combine the yeast, 1/4 cup warm water, and honey in a large bowl or the bowl of a stand-mixer and let stand until the yeast is dissolved and foamy, about 5 minutes. Mix in next 6 ingredients (through salt) by hand or at low speed (using paddle attachment) until blended.
-Gradually stir in half of the 3 cups flour in 1/2 cup increments, pausing to check the dough after each addition. Once half the flour (so 1.5 cups) is added, turn mixer off and switch to dough hook attachment. Continue adding the rest of the flour slowly over a period of 10 minutes, allowing the dough to incorporate itself. After 10 minutes the dough should be slightly sticky, but not overly so.
-Take out of mixer and place in well-oiled large bowl. Cover bowl with plastic wrap and let rise in a slightly warm place until double, about 1.5 hours.
-Near the end of the initial rising process you will get your bacon ready. Fry up about 10-12 pieces of maple-flavored bacon- but NOT fully. Pull the bacon out of the pain while it's still pliable and soft, it should NOT be crispy. This allows you to roll it into the cinnamon rolls- the bacon will finish cooking in the oven. Drain the bacon on a plate lined with paper towels and finish the cinnamon roll process.
-Once the dough has doubled, punch down and take out of the bowl. Place dough on a well-floured surface (the dough will be oily and sticky). Generously sprinkle flour over top and roll out into a 9x15 inch rectangle (it'll be about 1/2 inch thick). Spread the melted butter over the rectangle, sprinkle with cinnamon and brown sugar. Then, starting with the long end, roll upward (away from you) to form a long tube. Seal edges.
-Cut the tube into about 10-12 one inch thick cinnamon rolls. Once all the rolls are cut, proceed to take one of the cut rolls and roll it back out so it's a long dough strip (at this point you are copying verbatim the linked recipe above). Grab one piece of the bacon and place on the dough strip; roll it back up with the bacon inside. Proceed doing this for each of the rolls. Once all the rolls have bacon inside, place into two greased cake pans or one large 9x13 dish. Cover again with plastic wrap and let rise until double, about 30-40 min. Preheat oven to 400 degrees.
-Make maple frosting by simply mixing the ingredients above, adding more or less powdered sugar to make the consistency you prefer. If you accidently add too much powdered sugar and it's too thick, thin it out with a little more milk. If too thin, add more powdered sugar.
-When double, bake the rolls for 12-15 minutes until tops are golden. Frost with maple frosting while still warm and EAT while groaning and oohing and aahing.
-Sidenote: I think next time I will try to fry up the bacon, chop it up, then sprinkle it on top of the cinnamon and brown sugar. When you take a bite of these, the entire strip of bacon comes out- I'd rather have little pieces in each bite. Live and learn!
You will never go back.
Bacon is the big thing in breakfast mash-ups.
What comes next? Any other ideas for a bacon-infused sweet item?
I'm open to suggestions...