So remember last week when I told you there are other things you can do with all that bread dough? Versatility is good, especially if you, like me, don't really need three loaves of white bread hanging around. This option is crazy easy, and you can prep everything the night before, and then just take them out of the fridge about an hour before you want to bake them up. It's a pretty kick-ass weekend breakfast. They do save pretty well, too, at least for a day or two.
One tip for you -- you'll see in my pics that I cut the dough into 16 rolls, but I'd actually recommend going for 12 slightly larger rolls instead. Then they won't come out all wonky and stretched looking like mine did.
For the complete dough recipe, take a look at last week's post.
Maple-Bacon Cinnamon Rolls
1 portion dough (by 1 portion, I mean 1 loaf-size portion, not the full recipe)
6 pieces of bacon, cooked, and crumbled/chopped
3 TB unsalted butter, melted
5 TB grade B maple syrup
1/4 cup brown sugar
1 tsp cinnamon
- At the point where you split the bread dough into three portions after it has risen, take one portion and roll it out to a rectangle approximately 12" x 18".
- Brush dough with melted butter, then with maple syrup. Then sprinkle on the bacon, brown sugar, and cinnamon so it's evenly distributed.
- Starting with the short end of the rectangle, roll your dough tightly into a log.
- Using a sharp knife or a bench scraper, cut the dough into 12 even slices.
- Place slices in a buttered 9x13 baking dish, leaving room in between each slice.
- Cover with plastic wrap, and place in the fridge over night.
- Take the uncooked rolls out of the fridge one hour before you intend to bake them.
- Preheat your oven to 350F.
- Bake rolls for about 30 minutes, until golden. An instant read thermometer should read about 190F when they're done.
- Let cool for at least 10 minutes in the pan before serving. Drizzle/top with your favorite icing or frosting recipe, if desired.