Bacon Breakfast Rolls with Maple Glaze are traditional cinnamon rolls filled with bacon and smothered with maple frosting. This recipe has the magical pairing of salty and sweet! They are out-of-this-world amazing!!
For the longest time, I didn’t cook anything with yeast. Frankly, I was ‘scared’ of it. The few times I had tried making rolls tired out badly. However, solely because I love cinnamon rolls so much, I was determined to master yeast bread.
I literally read everything I could on cooking with yeast. I practiced and practiced until I ‘mastered’ the process. The absolute key to working with yeast is to be patient!!
BAKING WITH YEAST!
I highly recommend you check out this post Tips for Baking with Yeast if you’re new to baking yeast bread. I provide answers to the most common questions and more.
BACON BREAKFAST ROLLS WITH MAPLE GLAZE
The basic dough is the same as for classic Cinnamon Rolls. After the first rise of the dough, it all changes. If you want, you can use this faster version for the dough: Quick Apricot Pecan Cinnamon Rolls. There are two differences between these sweet rolls and my traditional cinnamon rolls.
- In addition to the cinnamon filling, I added crumbled bacon.
- Instead of
cream cheesefrosting, I made a maple glaze.
STEPS TO MAKING BACON CINNAMON ROLLS WITH MAPLE GLAZE
- Dough. This is a basic yeast dough. You can use it for traditional cinnamon rolls too. The most important tip is to make sure your water is between 120° and 130° F. That’s warm enough to activate the yeast, but not so hot it kills it.
- Knead. Kneading the dough develops the gluten making a strong, smooth, and elastic dough. I recommend this helpful guide if you’re not familiar with kneading dough.
- Rest and Rise. This dough has two resting periods. The first rise is the longest. You’ll need to allow the dough to rest and rise for about 2 to 2 and 1/2 hours. The dough should double in volume so be patient. It’s best to sit the dough in a draft-free, warm place. I recommend your microwave or oven with the light on or the proof setting on if your oven has that setting.
- Shape. To shape the dough, roll it into a large rectangle approximately 15×9-inches. You want to roll the dough thin about 1/4-inch thick. I try to get it as thin as possible. Remember it’s going to ‘grow’ and get proof again and you don’t want it too thick. Once you have the dough rolled thin, spread the
butter, cinnamon, sugar, and bacon evenly over the dough. Next, you’ll roll the dough, cut, and place your cinnamon rolls in a pan.
- Rest and Rise. Allow the shaped rolls to rest again for about 45 minutes. They’ll puff up beautifully with this last proofing stage. You may have to give them more than 45 minutes. You want them to be pillowy and puffy. This is the size they’ll be when they bake.
- Bake. Finally, bake the rolls until they’re beautifully browned.
While you’re here, check out these recipes
- Buckeye Fudge
- Buckeye Chocolate Peanut Butter Truffle Spoons
- Old-Fashioned Peanut Butter Clusters
- 9 Delicious Brownies
- Chocolate Peanut Butter Rice Krispie Treats
Also, please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Finally, I updated this post from an earlier version dated July 3, 2012. I made new photos and simplified the recipe instructions.
Maple Bacon Cinnamon Rolls
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- ¼ ounce package yeast
- ½ cup warm water 120 - 130 degrees
- ½ cup warm milk 120 - 130 degrees
- ¼ cup sugar
- ⅓ cup butter melted
- 1 teaspoon salt
- 1 large egg at room temperature
- 3 & ½ to 4 cups all-purpose flour
- ½ cup melted butter
- ¼ cup brown sugar
- 8 ounces bacon cooked crisp and crumbled
- ½ tablespoon ground cinnamon
- ¼ cup butter melted
- ½ cup Maple syrup
- 1 cup confectioners sugar sifted
- Dissolve the yeast in warm water between 120°-130°; set aside.
- In a large bowl of your mixer with the dough hook attachment, mix milk, sugar, melted butter, salt, and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth.
REST AND RISE
- Pour dough onto a floured flat surface and knead for 5 minutes. Place the dough in an oiled bowl, cover, and let rise in a warm, draft-free place like your microwave or oven until it has doubled in size. This will take approximately 2 - 2 and ½ hours.
FORM THE ROLLS
- When the dough has doubled in size, punch it down. Roll out or press with fingers the dough until approximately 15 x 9-inch rectangle. The dough should be thin about ¼ -inch.
- Spread melted butter all over the dough. Then sprinkle the brown sugar, cinnamon, and bacon over butter. Beginning on the long side roll the dough into a log. Pinch dough at the seam and ends to seal. Cut into 12 slices.
- Pour ¼ cup melted butter into pan. You can use one 9x13-inch baking pan or two 8x8 or 9x9-inch pans. Place the sliced rolls almost touching in the pan and allow them to rise until doubled in size. This will take 45 to 60 minutes.
- Preheat oven to 375°f. Bake the rolls until they are golden brown about 25 minutes.
- While the rolls bake make the glaze. Whisk syrup and sugar together until smooth. Remove the cooked rolls from the oven. Allow them to cool for 4 to 5 minutes then drizzle the glaze over the rolls.
- Serve warm.