We are getting closer and closer to Thanksgiving and things are starting to get busy! I am basically on track, but I’m not ahead of schedule which is where I like to be. I wrapped up my November recipes this weekend and am making preparations to start testing Holiday recipes next December. I’m a little nervous because I have a very big showstopper recipe planned for December, that will probably take a number of tries to get right. But more than nervous, I’m very excited to get started on that.
But for the moment, I’m editing and finalizing my Thanksgiving recipes. After this one, I only have two more headed your way for this month. I had a fifth recipe, but decided to push it back for another time because I don’t have time to perfect it. It’s close, and I know how to fix the problems that it has but I just don’t have the time right now. Sometimes that’s just how it goes, so I’m trying not to let it bug me too much.
Now let’s talk about this recipe. It’s not really made for Thanksgiving Dinner, but I think it’s a great contender for Thanksgiving morning breakfast. I think Thanksgiving breakfast shouldn’t be very complicated to prepare you for the busy day ahead, but it should still be festive and exciting. And these rolls do just that, they’re simple to make but still feel special.
Describe this Recipe to Me
Taste: These rolls have a classic cinnamon roll dough, which offers a buttery background flavor that compliments the sweet brown sugar cinnamon, nutty brown butter, warm maple, and salty bacon in the filling and glaze.
Texture: These rolls are unbelievably soft and pillowy, with a gooey center when served warm. The dough offers the perfect base for the gooey brown butter maple glaze to go on top, and those pieces of bacon add a little crunch in a few spots.
Ease: These are very easy to make. The dough only needs one long rise, so these take a little less time than some of my other sweet rolls. The filling is also incredibly simple, made from just brown butter, brown sugar, cinnamon, and bacon pieces. The glaze is also pretty simple, made by browning butter and stirring in maple syrup, confectioners sugar, and vanilla.
The Dough
This is a very simple, classic dough that creates fluffy and tender rolls every single time. Warm water mixed with half melted butter is added to the dry ingredients to activate the yeast, and is then allowed to rise for 30 minutes while the filling is prepared. You might be surprised just how much this dough rises in just 30 minutes, it will double in size due to its simple structure and high yeast content. It’s easy to work with when shaping the rolls, and serves as the perfect base for the flavorful filling and glaze.
The Filling
This is a very simple filling and it starts with butter that we brown on the stove. Once browned, we let it firm up a little before spreading on the rolled out dough, topping with a mixture of brown sugar and cinnamon, and a generous sprinkling of cooked bacon pieces. This recipe is an example of how sometimes simple and classic is the best way to go.
The Glaze
I used this same glaze on my bourbon apple fritters a few months ago and fell in love with it because of how simple but delicious it is. It starts with brown butter, which we add maple syrup to. These two mix together to create a flavor almost like caramel. From there, we add some confectioners sugar and vanilla to make it into a real glaze and drizzle it all over. Because of it’s high butter content, this glaze will develop a solidified outside as it cools, but will still remain soft and melt in your mouth delicious, similar to a royal icing.
Maple Bacon Cinnamon Rolls
Ingredients
Method
- In a large mixing bowl, whisk together 2 cups of the flour, granulated sugar, yeast, and salt. Set aside. Place the water and butter in a microwave safe liquid measuring cup. Microwave for 1 minute and whisk to combine. The butter may not be fully melted, that's ok. Add this mixture into the dry ingredients, along with the egg. Whisk until smooth. Add in 2 more cups of flour and use a sturdy rubber spatula or a wooden spoon to mix into a shaggy and sticky dough. Stir in the remaining ½ cup of flour.
- Turn the dough out onto a heavily floured work surface and knead the dough for 2 minutes. Add more flour as needed, the dough should be a little sticky but not impossible to work with. Form the dough into a ball and put it back in the bowl. Cover with a towel and let it sit at room temperature for 30 minutes while we prepare the filling
- Place the butter in a small saucepan. Cook over medium heat until melted, and then continue cooking while stirring frequently until the butter begins to sizzle and foam, and finally starts to brown. Once brown, pour the butter into a bowl and place in the refrigerator for 10-15 minutes or until it reaches the consistency of room temperature butter.
- In a small bowl, toss together the brown sugar and cinnamon.
- Grease the bottom and sides of a 9×13 inch baking pan with butter. Set aside.
- Dump the dough out onto a heavily floured work surface. Using a floured rolling pin, roll it out into a 10 x15 inch rectangle. Spread the cooled brown butter in a thin even layer on top. Sprinkle the cinnamon brown sugar on top of the butter. Finally, sprinkle the bacon evenly on top of the brown sugar. Slowly and carefully roll the dough lengthwise into a 15 inch log. Using a sharp serrated knife, slice the log into 12 rolls. Place the rolls in the previously prepared baking pan.
- Cover the rolls with a kitchen towel and let them rise at room temperature for 1 hour.
- Preheat the oven to 350℉. Bake the risen rolls uncovered for 20-22 minutes or until they appear set and slightly browned on top. When tapped, the dough should sound hollow. Remove from the oven and let the rolls cool slightly in the pan while we make the icing.
- In a small saucepan, melt the butter over medium heat. Once melted, continue to cook while stirring frequently until the butter begins to sizzle and foam, and eventually starts to brown. Once browned, remove from the heat and let the butter cool slightly for 3-5 minutes. Stir in the slightly warm maple syrup, followed by the confectioners sugar. The glaze may look a little split or greasy, but once you stir in the vanilla extract and salt it should come together.
- Drizzle the glaze over the warm rolls. Serve immediately while they're still warm! Leftover rolls will last for up to 5 days sealed in the refrigerator.