Cinnamon Bacon Buns

OK, so I stumbled upon a recipe for Bacon Filled Cinnamon Buns while perusing Pinterest andI thought,  what could be better than a bacon infused cinnamon roll? Whoever came up with the idea is a genius in my opinion. This recipe calls for adding bacon to store bought cinnamon rolls. While this would be a quick fix, I thought a fresh, homemade roll would be so much better, so I combined the bacon idea with the recipe found here and I cannot wait to try these. My mouth is watering just thinking about it. I may just have to head to the kitchen and warm up the oven as soon as I finish this post.

UPDATE:  4/8/12 I finally tried these today. I made a few tweaks to the original directions which are noted below. I also used some leftover strawberry cream cheese icing to top these off.  I found these to be pretty darn good. I have to admit that the strawberry icing overpowered the cinnamon flavor a bit, but they were still very yummy and I will definitely make these again.

For the Filling

4 Tbsp Butter, softened

1 Cup Brown Sugar

3 Tsp Cinnamon

For the Roll

4 Tbsp Butter, softened

1 Tsp Salt

4 Tsp Baking Powder

2 Tbsp Sugar

2 Cups Flour

3/4 Cup Milk

Preheat oven to 400 degrees

For the Filling:

  1. Combine softened butter, brown sugar and cinnamon in a small bowl to form a crumbly. The original recipe calls for the mixture to be put in the fridge for later, however, I feel it would be much easier to spread if left aside on the counter.
For the Rolls:
  1. In a large bowl, combine flour, sugar, baking powder and salt.
  2. Cut in softened butter
  3. Stir in milk to form a soft dough

Roll the dough on a lightly floured surface into a 1/4 inch thick rectangle and spread the previously made filling onto the rolled out dough.

Spread the previously made filling onto the rolled out dough.

I put the dough aside at this point and cooked my bacon. I was hoping by doing so and by immediately laying the bacon across the dough that it wouldn’t get too firm to be rolled. It did get crispy really quickly but I was still able to roll my dough nicely.

I only partially cooked my bacon as shown below. I wanted it to be crispy but I didn’t want it to overcook in the oven.

Line the dough with cooked bacon.

Although the recipe does state to roll up the dough into a long rectangle, I found that it was not very easy to try and roll the whole thing with the bacon, so I sliced my dough in between each strip of bacon and rolled each one individually.

Originally recipe directions call for the rolls to be baked for 20-25 minutes at 400 degrees. I baked mine for only 15 minutes and they were done.

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