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Cozy Maple Bacon Cinnamon Rolls

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Soft and pillowy cinnamon rolls with a sweet and savory twist of maple syrup and crispy bacon, made easy with an overnight dough for a stress-free morning bake.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • 1/4 cup (57 g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1/4 cup (57 g) unsalted butter, softened (for filling)
  • 3/4 cup (150 g) brown sugar, packed
  • 2 tablespoons cinnamon
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup (120 g) powdered sugar (for glaze)
  • 1/4 cup (60 ml) pure maple syrup
  • 1 to 2 tablespoons (15–30 ml) milk, to thin glaze
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together 4 cups all-purpose flour, 1/4 cup granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon salt.
  2. Warm 1 cup whole milk to about 110°F (43°C). In a separate bowl, beat 1 large egg and stir in 1/4 cup melted unsalted butter.
  3. Slowly add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 6-7 minutes. Add flour if dough is sticky.
  5. Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and refrigerate overnight (8 to 12 hours) for slow fermentation.
  6. Cook 6 slices of thick-cut bacon until crispy, drain on paper towels, and chop into small pieces.
  7. Mix 3/4 cup brown sugar with 2 tablespoons cinnamon in a bowl and set aside.
  8. The next morning, remove dough from fridge and let rest at room temperature for 30 minutes.
  9. Roll dough on a floured surface into a 16×12-inch rectangle.
  10. Spread 1/4 cup softened unsalted butter evenly over the dough.
  11. Sprinkle the cinnamon sugar mixture over the butter, then scatter chopped bacon on top.
  12. Starting from the long edge, tightly roll the dough into a log.
  13. Cut the log into 12 even slices using a sharp knife or unflavored dental floss.
  14. Place rolls in a greased 9×13-inch baking pan, cover loosely, and let rise for about 1 hour or until puffy.
  15. Preheat oven to 350°F (175°C). Bake rolls for 25 to 30 minutes until golden brown. Tent with foil if tops brown too quickly.
  16. Whisk together 1 cup powdered sugar, 1/4 cup pure maple syrup, 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons milk until smooth to make glaze.
  17. Drizzle warm rolls with maple glaze and let cool for 10 minutes before serving.

Notes

[‘Milk should be warmed to about 110°F to activate yeast without killing it.’, ‘Do not rush the overnight rise; it develops flavor and texture.’, ‘Use dental floss to cut rolls cleanly without squishing.’, ‘Cook bacon until just crispy for best texture after baking.’, ‘Glaze rolls while warm for best absorption.’, ‘If dough is sticky after refrigeration, lightly dust with flour when rolling but avoid over-flouring to prevent dryness.’, ‘Let dough rest at room temperature before rolling to make shaping easier.’]

Nutrition

Keywords: maple bacon cinnamon rolls, overnight dough, cinnamon rolls, breakfast pastry, sweet and savory, easy cinnamon rolls, brunch recipe

Find it online: https://evabakery.com/cozy-maple-bacon-cinnamon-rolls-recipe-easy-overnight-dough-tutorial/