I first came up with this recipe as a starter for my Rescue Brunch pop-ups. Although a strange sounding fusion to us here in Blighty, over the pond in the States it's a well-known indulgent brunch treat. My twist is making the bacon 'candied' by cooking it with brown sugar, cayenne and chilli, taking the idea from the famous "Millionaires' Bacon" which originated in San Francisco. These flavours add an extra sweetness and spice that works perfectly with the smoked bacon and cinnamon in the bun.
Topped it all off with an icing glaze made of Bourbon, icing sugar and the sticky sweet bacon cooking juices. This is the perfect treat for a weekend brunch with friends and family.
But even better, these rolls can be cooked and stored for up to 3 days in the fridge and reheated through a warm oven then glazed. Or the dough may be frozen after being rolled and portioned but before second proof for later use.
Photos by @TheGaztronome
My Candied Bacon Cinnamon Rolls
(Makes 16 rolls)
- 250ml whole milk
- 50g unsalted butter
- 500g strong white flour
- 30g caster sugar
- 1 tsp salt
- 7 grams sachet fast acting yeast
- 1 large egg, beaten
- vegetable oil for greasing
- additional melted butter for brushing over the buns
For the candied bacon:
- 16 slices of streaky smoked bacon
- 125g brown sugar
- 1/2 tsp cayenne pepper
- 1 tsp dried chilli flakes
For the paste:
- 150g brown sugar
- 3 tbsp ground cinnamon
- 60g soft unsalted butter
For the icing:
- 100g icing sugar
- 50-100ml of Bourbon
- leftover cooking juices (fat) from the candied bacon
Lay the bacon on a baking tray, sprinkle with chilli flakes, cayenne and brown sugar. Grill on both sides till cooked but not crispy (must be able to be rolled into the dough). Pour the candied bacon cooking juices into a bowl and reserve until later.
Put the milk in a pan and add the butter, melt over a lot heat and allow to stand until lukewarm.
In a large bowl, add the dry ingredients, flour, sugar, yeast and salt.
Pour the milk and butter mixture into your dry ingredients then add one large egg and mix into a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 - 10 minutes.
Place in a lightly oiled bowl covered in a tea towel for one hour or until doubled in size. Leave to prove in a warm place.
Place the dough on a lightly floured surface and roll out until it measures approximately 40x50 cm. Mix the sugar, butter and cinnamon to make the paste and spread over the dough, then lay the bacon slices away from you covering the dough (one slice of bacon per roll).
Grease a high baking tray line with greaseproof paper.
Starting from the long edge, role into a tight log. Trim the ends and then cut in 16 equal portions giving one slice of candied bacon per roll and place on to the greased baking tray swirl side up.
Again, cover with a tea towel or cling film and leave to rise/prove for 45 minutes.
Preheat the oven to 180C / 160F / Gas Mark 4. Brush the the top of the buns with milk and pop into the oven for 30-35 minutes or until golden.
While your rolls are baking, grab the bowl with the remaining bacon cooking juices and whisk in the Bourbon and icing sugar to a smooth icing. Pour over the warm rolls before serving.