Bacon Cinnamon Rolls with Maple Frosting

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Bacon Cinnamon Rolls with Maple Frosting

Could there be anything better than the merging of Bacon and Cinnamon Rolls?

For the rolls
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour, sifted
1 teaspoon salt
1/2 cup white sugar
1 package active dry yeast

For the filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 tablespoon bacon fat
6 slices of almost crispy bacon as full slices

For the frosting
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 tablespoon real maple syrup
1/4 teaspoon vanilla extract
1 cups confectioners’ sugar
3 slices of crispy bacon crumbed or chopped

Gently mix the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt, and eggs. Add the flour in quarters and mix well. It will get a little tough, but keep at it until it’s well mixed! If it starts to get way too hard to mix anymore, dust your hands with some flour and finish mixing it by hand.

Knead the dough into a large ball and return to the bowl. Cover it with a dish cloth and let it rise in a warm place for about an hour, or until doubled in size.

Preheat your oven to 400° F. Lightly grease (or spray with Pam) a 9″ x 13″ baking pan.

Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up). Mix the bacon fat and softened butter together Spread dough with the mixture and sprinkle the brown sugar and cinnamon mixture evenly over it. Lay out the full slices of bacon on top of the cinnamon mixture. Roll the dough up the long way and cut into 10 rolls.

Place rolls in the baking pan. Cover and let rise until nearly doubled, about thirty minutes.

Bake rolls until golden brown, about 15 minutes. While rolls are baking, beat together the ingredients for the frosting. Spread or warm rolls before serving, and top with crumbled bacon.

Adapted from and thanks to Bobbi’s Kozy Kitchen

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