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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!

Maple Bacon Cinnamon Rolls

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!
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Course Breakfast
Cuisine American
Servings 12 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.

Notes

*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.
**If the bacon pieces have gotten cold, revive them by heating them on a microwave-safe plate in the microwave for 20-30 seconds.