Cinnamon Bacon Recipe 55 Recipes

BACON CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, granulated sugar, and melted butter. The mixture should be just warm, registering between 100-110°F (37-43°C). If any warmer, let cool slightly.
• Sprinkle the yeast evenly over the milk mixture, whisk to incorporate, and let sit in a warm place for about 10 minutes, until foamy.
• Add 4 cups (500 G) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, until nearly doubled in size.
• Meanwhile, make the filling: In a medium bowl, mix together the brown sugar, butter, and cinnamon. Set aside.
• Generously grease a 9-inch (22 cm) round baking pan with the softened butter and set aside.
• Uncover the dough and add the remaining cup of flour, baking powder, and salt. Stir well to incorporate.
• Turn the dough out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much. Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness. The dough should be very smooth and spring back when poked.
• Roll the dough out into a 14-inch (35 cm) square about ½-inch (1 ¼ cm) thick. Square the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Slice the dough lengthwise into 7 pieces that are 2 inches (5 cm) wide.
• Place 2 strips of bacon on each piece of dough. Starting from one short end, roll up each strip of dough and pinch the seam closed.
• Place the cinnamon rolls in the prepared pan, 1 in the center and 6 around the sides. Cover with a kitchen towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
• Preheat the oven to 350°F (180°C).
• Bake the cinnamon rolls for 35-40 minutes, until golden brown and cooked through. Remove from the oven and let cool for about 10 minutes.
• While the cinnamon rolls are baking, make the icing: In a small pot, cook the maple syrup over medium-high until reduced by half, about 5 minutes. Remove the pot from heat and let cool slightly, about 5 minutes.
• In a medium bowl, whisk together the reduced maple syrup, cream cheese, and powdered sugar until smooth and creamy.
• Drizzle the icing over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

CINNAMON BACON RECIPE - (5/5)

Steps:

• In a small bowl, thoroughly mix the salt and seasonings together. Set aside. Rinse the pork belly and pat dry. Rub the cure mixture over the belly, massaging it in to all the nooks and crannies of the belly. Dry cure in the fridge - first make sure your fridge is cold enough {>38° F}. Second, you have a couple options for how to store your curing belly. 1. Place it on a wire rack with a shammy lined underneath the rack to catch any drips. The salt cure will pull moisture from the belly {working as intended} and will drip. Flip the belly daily. 2. Place the belly in a large food safe seal-able bag and lay it flat in the fridge. Again, flip the bag daily. The OCD part of me would also recommend laying the bag on a sheet pan or shammy just in case the bag leaks; minimizing raw pork juice all over your fridge. The belly will start to firm up; depending on the thickness, the curing process can take anywhere from 7-10 days. Once it is firm all over it is done. Run the belly under cold water and rinse away the cure mixture. I do this a few times. Pat the belly dry. If you're smoking your bacon, let the belly sit at room temperature or in the fridge on a rack for an hour to form its pellicle. Smoke at your discretion. I have yet to smoke my cinnamon bacon, but I'd suggest using a mild wood like cherry. If you're not smoking your bacon, store it in the fridge. If you won't use it up within a week or so, freeze what you won't use.

BACON CINNAMON BUNS

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons., In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and reserved bacon drippings; cook and stir until blended. Cool to room temperature., Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls., Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake 18-20 minutes or until golden brown. Cool 20 minutes., In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.

ALMOST-FAMOUS CINNAMON BUNS

Steps:

• Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
• Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
• Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
• Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

CINNAMON BACON

Steps:

• Heat a large skillet over medium-low heat.
• Mix cinnamon and sugar together in a bowl. Coat both sides of each bacon slice with cinnamon-sugar.
• Place bacon in the hot skillet and cook, turning occasionally, until evenly browned, 6 to 8 minutes. Drain the bacon slices on paper towels.

CARAMELIZED BACON TWISTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.