Exceptionally soft and fluffy cinnamon rolls swirled with buttery brown sugar filling and candied bacon, slathered in maple cream cheese frosting, and sprinkled with MORE candied bacon!
Just a forewarning, this recipe is definitely NOT low cal.
Then again, when has anything on my blog EVER been associated with low cal?
Today’s recipe is kind of a first for me. That’s because it’s the first time I’m incorporating something savory and meaty into a recipe…BACON.
Because who doesn’t LOVE bacon??
Furthermore, who doesn’t love bacon AND cinnamon rolls???
These Maple Bacon Cinnamon Rolls are a thing of beauty. I can’t get over how mesmerizing the glistening bits of candied bacon are. Not to mention, how tall and cloud-like these cinnamon rolls look. The maple cream cheese frosting is sweet and slightly tangy, and it pairs so well with the savory bits of candied bacon. This has to be one of the most iconic cinnamon roll recipes I’ve ever made.
Why You’ll LOVE These Maple Bacon Cinnamon Rolls
Extra Soft and Pillowy – Picking up one of these bad boys is like picking up the softest, fluffiest, doughiest ball of heaven imaginable. You will be amazed at how pillowy every single roll is. Even the corner pieces are incredibly soft!
Candied Bacon – Candied bacon is an absolute game changer, folks. This was actually my first attempt making candied bacon, and the results definitely did not disappoint. Although you can’t go wrong with good ol’ crispy bacon, something special happens when you bake it in a sweet bath of maple syrup and brown sugar. It crisps up and caramelizes, absorbing so much flavor. Not only is there candied bacon swirled throughout the cinnamon roll, but it’s also sprinkled on top. A DOUBLE dose of candied bacon goodness!
Maple-Kissed Cream Cheese Frosting – Just like there’s a double dose of candied bacon, there’s also a double dose of maple in these lovely swirls of ecstasy. The first being in the candied bacon, and the second being in the luscious cream cheese frosting. Just a tablespoon or two of maple syrup is needed to enhance the flavor of the frosting.
Easy to Make Ahead – For all my fellow night owls out there, this recipe is right up your alley. The cinnamon rolls can be made up the night before and baked the next morning (or early afternoon). Just follow the steps all the way up to the point where they’re sliced and arranged in the baking dish. Instead of allowing them to rise, cover the whole baking dish with plastic wrap and place in the refrigerator. The next morning, take the rolls out, allow them to sit on the counter for about an hour, then bake them in the oven.
Key Ingredients for the BEST Cinnamon Rolls
Instant Vanilla Pudding Mix – Not only does pudding mix create a softer, more pillowy cinnamon roll, but it also adds extra sweetness. That’s why you don’t need to add any sugar to the dough. Make sure to get INSTANT vanilla pudding mix–not the cook and serve. I would also stick with the simple vanilla-flavored pudding mix.
Milk and Greek Yogurt – Cinnamon rolls require a little acidity to interact with the proteins in the flour. This creates a softer gluten structure, yielding a lighter, fluffier bread with a pleasantly chewy crumb. Although buttermilk is typically the acid of choice in most cinnamon roll recipes, I prefer to use a mixture of milk and Greek yogurt since I always have those ingredients in my refrigerator. You can also substitute sour cream for the Greek yogurt.
Active Dry Yeast – Although instant yeast works faster, I prefer to use active dry yeast due to the fact that it must be activated BEFORE it’s added to the dough. By activating (also known as proofing) it with water and a little sugar, you know for sure that the yeast is still alive. If the yeast is dead, the dough won’t rise, and you’ll end up with very sad, short, and flat cinnamon rolls.
Helpful Tips for Making Candied Bacon
Use Thick Sliced Bacon – Thick sliced bacon works best for candied bacon. It has a much heartier texture and the flavor is more pronounced. Thin sliced bacon will most likely burn before it has a chance to caramelize.
Use Brown Sugar – The molasses in the brown sugar adds more depth to the bacon, giving it an intense caramelized flavor. You can’t achieve that with granulated sugar.
Use REAL Maple Syrup – Nothing against pancake syrup, but REAL maple syrup is where it’s at. It has a deeper, richer flavor that you just can’t get from the artificial stuff.
Line the Baking Sheet – You can either use tin foil or parchment paper to line the baking sheet. This will save you both time and frustration since you won’t be left chiseling off impossibly sticky or hardened caramelized sugar. I also recommend leaving the candied bacon on the baking sheet for no longer than 10 minutes. The longer it sits on the baking sheet, the tougher it is to remove it from the pan.
Watch the Bacon Closely – During the last 10 minutes of baking, keep an eye on your bacon. This is when you’ll see the most change in your bacon as it goes from slightly cooked and curled up to deep crimson and caramelized. It only takes a minute or two for it to go from perfectly candied to burnt and bitter.
These Maple Bacon Cinnamon Rolls are sure to make an impression on anyone who’s lucky enough to sink their teeth into one. They make the perfect addition to any breakfast, brunch, or brinner!
Maple Bacon Cinnamon Rolls
Ingredients
Dough:
- ¼ cup warm water*
- 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet)
- 1 teaspoon granulated sugar
- ¼ cup instant vanilla pudding mix
- 1 cup milk (warmed in microwave for 30-40 seconds)
- ⅓ cup unsalted butter, melted
- 1 Tablespoon Greek yogurt
- 1 egg
- ½ teaspoon salt
- 3-3 ¼ cup all-purpose flour
Candied Bacon:
- ⅓ cup pure maple syrup
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 pound thick-sliced bacon
For the Cinnamon Brown Sugar Filling:
- ⅓ cup unsalted butter, softened
- 1 ¼ cup brown sugar
- 2 teaspoons cinnamon
For the Maple Cream Cheese Frosting:
- 5 ounces cream cheese
- 5 Tablespoons unsalted butter, softened
- 1-2 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- Pinch of salt to taste
- 2 cups powdered sugar
Instructions
Make the Dough:
- In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5-10 minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, and salt, beating until fully combined.
- Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too soft, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
- Coat a large bowl with nonstick cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch baking dish with nonstick cooking spray; set aside.
- Make the Candied Bacon by lining a baking sheet with parchment paper or tin foil, and preheating the oven to 350ºF.
- In a small bowl, combine the maple syrup, brown sugar and vanilla until smooth. Arrange the bacon strips in a single layer on the baking sheet. Spread brown sugar mixture on top of the bacon. Bake for 30-40 minutes, or until browned and crisp. Allow it to cool on the sheet for about 10 minutes before transferring it to a cutting board.
- Once cool, chop the bacon up, set aside.
- After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to an 18-by-12-inch rectangle.
- Make the Cinnamon Brown Sugar Filling by combining the butter, brown sugar, and cinnamon together in a bowl. Spread the filling evenly over the entire surface of the dough. Sprinkle 2/3 of the candied bacon evenly over the brown sugar filling. Roll dough tightly into a log, ending with the seam side down. Pinch the ends to seal.
- Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking dish. Cover tightly with plastic wrap.
*If Baking Immediately
- Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.
*Or...If You Want to Bake the Rolls the Next Day
- Place covered rolls in the refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.
Baking:
- For either version, bake at 350ºF for 25-30 minutes, or until the brown sugar filling is bubbling and the rolls are lightly browned. While rolls bake, prepare the frosting.
Make the Frosting:
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium speed for about 1 minute. Add the maple syrup, vanilla, and salt, beating until combined. Add the powdered sugar, a half cup at a time, beating until smooth and creamy. Scrape down sides of the bowl, if necessary.
- Once rolls have baked, remove from the oven. Spread the cream cheese frosting over the warm rolls, allowing it to melt into every single crevice. Sprinkle the remaining bacon pieces over the top.** Serve immediately.
- Rolls are best eaten fresh, but will keep in an airtight container in the refrigerator for up to 5 days. Reheat leftover rolls for 15-20 seconds in the microwave before serving.