Author Notes
Not only is this recipe the most delicious and moist cinnamon roll recipe you will taste, it's filled with a brown sugar and bacon to bring it to the next level. Easily prepped to rise overnight, so that when you wake up for Sunday brunch or your next holiday get-together, these will be ready to be popped into the oven the next morning without any extra work! Such a hit, that you won't be surprised when you're asked to make a few extra batches! —Katie Bem
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Ingredients
- Dough
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0.5 cups
Milk, 110-115 deg. F
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2 tablespoons
Molasses
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0.5 cups
Sugar
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1 tablespoon
Yeast
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4 ounces
Butter, softened
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2
Eggs
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0.5 cups
Milk
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3.5-4 cups
Flour
- Filling
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0.5 pounds
Bacon, cooked
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1 cup
Brown Sugar
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2/3 cup
Butter, softened
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2.5 tablespoons
Cinnamon
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0.5 teaspoons
Nutmeg
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0.5 teaspoons
Allspice
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0.25 cups
Butter, softened
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0.75 cups
Confectioner's Sugar
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0.25 cups
Brown Sugar
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1 teaspoon
Vanilla
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1 tablespoon
Milk or Eggnog
Directions
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In the bowl of your stand mixer, combine the warm milk, sugar, molasses and yeast. Mix just to combine, and allow this to sit for about 10 minutes
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The yeast will begin to activate and become foamy—if not, then you have either not made the milk warm enough, so the yeast will take slightly longer, or you have overheated your milk, killing the yeast and you will have to start again!
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After the 10 minutes, attach the dough hook to your mixer, and add in the eggs, butter and second milk. Mix.
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With your mixer on low, slowly add in the flour.
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Mix for 10 minutes on medium speed. This will really knead your dough and give it the wonderfully soft texture that you will soon taste! After the 10 minutes, if your dough is too sticky to handle, add in a Tablespoon at a time more flour.
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Transfer your dough to a well-oiled bowl. Cover with plastic wrap and place in a warm room so that it can double in size—about 2 hours.
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For the filling: In the bowl of your mixer, combine the butter and brown sugar. Add in the spices.
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When you are ready to make the rolls, take your risen dough and put on a well floured surface.
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Knead just slightly with your hands.
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Roll into a large, 10” x 24” rectangle.
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Spread the filling all over the rolled dough. Sprinkle the bacon evenly on top.
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Starting from the bottom, roll upwards, very tightly.
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Cut into 2" thick slices.
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Place into a well-buttered baking dish.
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Cover tightly with plastic wrap and stick in the refrigerator overnight to rise again. If you are looking to make these the same day, you can let them rise out of the fridge.
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The next morning, when you are ready to bake these for breakfast, take out of the refrigerator, and bring to room temperature. If you preheat your oven to 250˚ F and let your rolls sit on top of the oven, they will warm up faster before you bake them!
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When they are ready to be baked, bump your oven up to 375˚ F and bake for 25-30 minutes, until golden brown.
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Remove from the oven, allow the cinnamon rolls to cool for just a few minutes, and then either top them all with the frosting recipe, or serve and allow people to frost their own buns!
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*THE BOTTOM 5 INGREDIENTS ARE USED FOR THE FROSTING!*
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Cream together the butter and sugars.
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Once combined, add the vanilla and milk.
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Frost the entire tray of cinnamon rolls, or serve on the side for everyone to take as much or as little frosting for their own roll!
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Bon Appétit!
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