Bacon Cinnamon Rolls
Sometimes game day starts early. And that means breakfast. If you know anything about us at Hungry Fan®, you'll know that are BIG fans of bacon. We basically will find almost any way to work it into a recipe. So we took of our favorite breakfast foods--bacon and cinnamon rolls--and we combined 'em! You can serve these rolls alone with no icing for a slightly less sweet, slightly more bacon-y, savory flavor. Or ice 'em up to sweeten. Either way, they're good (and good for dessert too)!
1/3 cup unsalted butter
1 cup light brown or coconut sugar
2 tbsp. dark muscovado sugar
1 tbsp. cinnamon
3 oz. (about 12 tbsp.) bacon bits
For the Cinnamon Rolls
4 1/2 cups all-purpose flour, plus more for rolling (we used whole-wheat all-purpose baking flour)
2 tbsp. baking powder
2 tsp. kosher salt
1 1/2 tsp. ground cardamom
1 1/2 tsp. cinnamon
1 cup plus 1 tsp. cold unsalted butter, cut into cubes
1 1/4 - 1/2 cups cold milk (add the extra 1/4 cup if needed to protect against crumbly dough)
Sugar, for dipping
Butter or vegetable oil for greasing the muffin tin
1 cup confectioners' (powdered) sugar
1 tablespoon unsweetened butter, softened to room temperature
1 1/2 tsp. bourbon vanilla extract
1 1/2 tbsp. milk
Preheat your oven to 390 degrees F. Generously grease a 12 muffin muffin tin with butter or oil.
Prepare the filling by melting the butter and setting it aside in a warm place so it stays melted. In a medium mixing bowl, combine the sugars and cinnamon, working out any lumps. Then mix in the bacon bits. Set aside.
In the bowl of a stand up mixer (with a paddle attachment). combine all your dry ingredients for the dough along with the cubes of butter. Mix well until you have a coarse meal. Then slowly add in the milk with the mixer still going. The dough will start to form a more cohesive shape and pull away from the bowl.
Place the dough on a floured surface. Fold the dough over onto itself a couple times and then let sit at room temperature for 10 minutes.
Re-flour your surface and roll out your dough into a large rectangle until it's only about 1/8" thick. Then brush the dough with your melted butter that you set aside. Top that with your filling mixture, creating a slightly thick layer of buttery sugary bacony goodness atop the dough.
Roll the long side, keeping it as taut and even as you can without ripping the dough, as if you were rolling parchment paper or a poster. Try to keep the same thickness throughout.
Use a sharp knife to cut the long roll into 12 evenly sized slices. Peel back about 2-3 inches from the loose end of the pastry and fold it back under the roll to loosely cover the bottom of the roll. (This keeps all the goodness from seeping out). Place the roll in the muffin tin, flap side down and repeat with the remaining eleven slices.
Bake for 25 minutes or until golden brown, well-risen and the brown sugar is starting to bubble a bit. (If after 25 minutes, you don't see that, kick on the broiler on low and broil for about 5 minutes).
Remove the rolls from the oven and flip them out onto a wire rack. Then dip them top-side-down into some sugar. Serve right away as is or with the icing. To make the icing, combine all the ingredients save for the milk in a bowl. Whisk well and then add in the milk slowly as you whisk. Serve!