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 Bacon-Maple Cinnamon Buns
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Bacon-Maple Cinnamon Buns

Dough: Heat milk to 90ºF. Add to yeast in small bowl; stir until dissolved.,Combine flour and salt in bowl of upright mixer fitted with dough hook attachment. Whisk eggs| butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture. Knead with mixer until mixture forms smooth dough| adding more flour| 1 Tbsp. at a time| if necessary. (Dough should be soft and slightly sticky to the touch.) Divide dough into 6 balls (or into 3 balls for trial recipe)| about 14 oz. each. Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.,Mix brown sugar and cinnamon. Punch down dough balls. Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz. butter| then top with 2 Tbsp. brown sugar mixture and 2/3 cup bacon pieces. Roll up dough| starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.,Cut each log into 8 slices. Place 24 slices| cut-sides up| in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover. Let rise in warm place 30 to 40 min.,Bake in 325ºF convection oven 20 to 25 min. or until tops are lightly browned.,Cream Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls. Heat bacon in saute pan until crisp; drain. Sprinkle over rolls.
48
servings | 1 roll each
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Ingredients

Dough
2 cups milk
2 Tbsp. active dry yeast
2-1/2 qt. all-purpose flour
1 tsp. salt
6 each egg
1/2 cup unsalted butter
2/3 cup granulated sugar
2/3 cup Filling
3/4 cup brown sugar
2 tsp. ground cinnamon
1-1/2 cups butter
1 qt. OSCAR MAYER Bacon Pieces
1 qt. Cream Cheese Icing & Topping
1 cup PHILADELPHIA Original Cream Cheese
1 cup powdered sugar
1/4 cup water
1/2 tsp. maple extract
1/2 cup OSCAR MAYER Bacon Pieces

Instructions

Preparation Steps
  • Dough: Heat milk to 90ºF. Add to yeast in small bowl; stir until dissolved.
  • Combine flour and salt in bowl of upright mixer fitted with dough hook attachment. Whisk eggs, butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture. Knead with mixer until mixture forms smooth dough, adding more flour, 1 Tbsp. at a time, if necessary. (Dough should be soft and slightly sticky to the touch.) Divide dough into 6 balls (or into 3 balls for trial recipe), about 14 oz. each. Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.
  • Mix brown sugar and cinnamon. Punch down dough balls. Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz. butter, then top with 2 Tbsp. brown sugar mixture and 2/3 cup bacon pieces. Roll up dough, starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.
  • Cut each log into 8 slices. Place 24 slices, cut-sides up, in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover. Let rise in warm place 30 to 40 min.
  • Bake in 325ºF convection oven 20 to 25 min. or until tops are lightly browned.
  • Cream Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls. Heat bacon in saute pan until crisp; drain. Sprinkle over rolls.