Maple Bacon Cinnamon Rolls

Instructions:

1. In a large mixing bowl, combine the warm milk, yeast, and granulated sugar. Let sit for 5–10 minutes until foamy.
2. Add eggs and melted butter to the mixture. Stir in flour and salt until a dough forms. Knead by hand or with a dough hook for 6–8 minutes until smooth and elastic.
3. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
4. While the dough rises, prepare the filling by mixing brown sugar and cinnamon together.
5. Once risen, roll the dough out into a 16×12-inch rectangle on a floured surface. Spread softened butter over the surface, then sprinkle evenly with the cinnamon-sugar mixture.
6. Roll the dough tightly from the long edge into a log. Cut into 12 even pieces using a sharp knife or unflavored dental floss.
7. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise again for 30 minutes.
8. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden and cooked through.
9. While the rolls are baking, whisk together the maple glaze ingredients in a bowl until smooth and pourable.
10. Toss chopped cooked bacon with 1 tablespoon of maple syrup.
11. Once the rolls are slightly cooled but still warm, drizzle with maple glaze and sprinkle generously with maple-glazed bacon bits.

Variations :

• Use a maple cream cheese glaze for a tangier contrast.
• Add finely chopped pecans or walnuts to the filling for extra crunch.
• Replace bacon with candied pancetta for a gourmet spin.
• Use maple sugar in the filling for even more depth of flavor.

Tips :

• Don’t skip the second rise—this ensures a light, fluffy texture.
• For evenly sliced rolls, chill the rolled dough for 10–15 minutes before cutting.
• Maple syrup quality matters here—use pure maple for best flavor.
• To make ahead, assemble the rolls and refrigerate before the second rise. Let come to room temperature before baking in the morning.