Best Bacon Stuffed Cinnamon Roll Bites Recipes

BACON CINNAMON ROLLS

Steps:

• Heat oven to 350°F. Grease or spray 8- or 9-inch round pan.
• Separate dough into 5 rolls. Unroll rolls. Cook bacon until crisp. While bacon is still warm, place 2 slices bacon on top of 1 unrolled roll; roll back up. Repeat to use up rolls and bacon. Place cinnamon rolls in pan.
• Bake 25 to 29 minutes or until golden brown.
• Spread with icing; serve warm.

MAPLE BACON PUFF PASTRY CINNAMON ROLLS

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

BACON CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, granulated sugar, and melted butter. The mixture should be just warm, registering between 100-110°F (37-43°C). If any warmer, let cool slightly.
• Sprinkle the yeast evenly over the milk mixture, whisk to incorporate, and let sit in a warm place for about 10 minutes, until foamy.
• Add 4 cups (500 G) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, until nearly doubled in size.
• Meanwhile, make the filling: In a medium bowl, mix together the brown sugar, butter, and cinnamon. Set aside.
• Generously grease a 9-inch (22 cm) round baking pan with the softened butter and set aside.
• Uncover the dough and add the remaining cup of flour, baking powder, and salt. Stir well to incorporate.
• Turn the dough out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much. Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness. The dough should be very smooth and spring back when poked.
• Roll the dough out into a 14-inch (35 cm) square about ½-inch (1 ¼ cm) thick. Square the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Slice the dough lengthwise into 7 pieces that are 2 inches (5 cm) wide.
• Place 2 strips of bacon on each piece of dough. Starting from one short end, roll up each strip of dough and pinch the seam closed.
• Place the cinnamon rolls in the prepared pan, 1 in the center and 6 around the sides. Cover with a kitchen towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
• Preheat the oven to 350°F (180°C).
• Bake the cinnamon rolls for 35-40 minutes, until golden brown and cooked through. Remove from the oven and let cool for about 10 minutes.
• While the cinnamon rolls are baking, make the icing: In a small pot, cook the maple syrup over medium-high until reduced by half, about 5 minutes. Remove the pot from heat and let cool slightly, about 5 minutes.
• In a medium bowl, whisk together the reduced maple syrup, cream cheese, and powdered sugar until smooth and creamy.
• Drizzle the icing over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

AIR-FRYER BOURBON BACON CINNAMON ROLLS

Steps:

• Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat air fryer to 350°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed; reroll, forming a spiral. Pinch ends to seal. Repeat with remaining dough. Place 4 rolls on ungreased tray in air-fryer basket; cook 5 minutes. Turn rolls over and cook until golden brown, about 4 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir ginger together with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecan mixture; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle half the icing over warm cinnamon rolls; top with half the pecans. Repeat to make a second batch.