My #BakerSpotlight Lakisha Thomas is back with more cinnamon buns…this time with bacon! 😮 Check out her FULL RECIPE for Maple Bacon Cinnamon Buns 👇🏾
Cinnamon Roll Dough:
1 cup milk warm (105 degrees F) ½ cup + 1 TBS granulated sugar divided
1 TBS Active dry yeast
2 large eggs room temperature
6 TBS butter melted
1 tsp pure vanilla extract
4 to 4 ½ cups all-purpose flour
1 tsp sea salt
1 tsp ground cinnamon
Maple Sugar Filling:
1 cup brown sugar packed
2 ½ TBS ground cinnamon
6 TBS butter softened.
1/2 cup maple syrup
1cup cooked bacon crumbles
Maple glaze:
3 cup confectioners’ sugar
1/2 cup maple syrup
1/4 cup butter
1/2 cup bacon crumbles (for the top)
Make the Cinnamon Roll Dough:
Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
Grease a large bowl and place the dough inside.
Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
In a small bowl, combine the sugar, maple syrup and butter. Stir until smooth. Let stand for 5 minutes to thicken if desired. If you want thicken add a little powder sugar.