Intro: Bacon and Caramel Cinnamon Rolls
This is an experiment
Paul and I have been watching two broke girls and they had come up with a bacon maple cupcake. That always seemed weird yet yummy and tempting. So I decided to make cinnamon rolls with bacon bits and caramel and bacon topping.
I found a recipe online and modified it as the following:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup whole milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1/2 cup melted butter, plus more for pan
3/4 cup brown sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup crispy bacon chopped
Caramelized condensed milk and more bacon
Gently boil a can of Condensed milk for 3 ½ hours and set aside to let cool.
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with bacon bits. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Spread caramel and more bacon over slightly cooled rolls.