The finished product - bacon cinnamon buns / © Martin Jonsson
Our quest to revive the Bacon Bible continues with another sweet and savoury offering - delicious cinnamon buns.
First off, these cinnamon buns are absolutely delicious without the bacon as well - so that recipe alone will be worth saving (or better yet, bookmark this page and check in when you need it - it's not going anywhere, I promise). I also appreciate that the very idea of sticking raw (yes, raw) bacon in your cinnamon buns may seem a bit... insane. Which in fairness it is, but sometimes insanity leads to deliciousness. This is one of those times.
You may also want to check out our caramelised bacon cupcake recipe.
The shopping list
Here's everything you'll need for..
- 235ml full fat milk - at 40 °C (or finger temperature)
- 2 eggs
- 75g butter - melted
- 100g caster sugar
- 615g strong white bread flour
- 10g dry yeast
- a pinch of salt
- 200g cream cheese (room temperature)
- 220g brown sugar
- 15g (or so) ground cinnamon
- 75g butter (room temperature)
- 18 rashers of bacon
..the maple syrup icing
- 150g cream cheese
- 200g icing sugar
- 4tbsp maple syrup
Let's get cooking
The first thing you'll need to get working on is the dough - and if you happen to have a bread machine, that's the easiest way about it as they all come with a dough setting.
- Grab a large mixing bowl (make sure it's at room temperature).
- Combine 1tsp of the sugar, 50ml of the warm milk, and your yeast. Stir carefully until combined and set aside somewhere warm for about 10 minutes.
- Add the remaining sugar, milk, butter, and eggs and whisk it all together.
- Add the flour a bit at a time and knead it all together until you have a smooth, elastic dough.
- Cover the bowl with cling film and set aside somewhere warm until the dough has doubled in size.
This part is ridiculously simple.
- Combine the brown sugar, cinnamon, and butter. Don't get the bacon or cream cheese involved quite yet!
From dough to buns
- Preheat your oven to 200 °C.
- Flour your work surface, then roll out the dough into a rough square - about 0.5cm thick
- Grab your cream cheese and spread it over the rolled-out dough, from the middle right out to the edges. A rubber spatula is your best friend here, or the back of a spoon if you don't have one. Don't use a knife!
- Imagine that your dough is divided horizontally in three. Fold the top third over the middle third, and the bottom third over that. Do the same vertically.
- You should now have a rough square with all the cream cheese layered inside. Grab your rolling pin and carefully roll the dough out as thing as you can - be careful though, as you don't want the dough to tear. Mine was about 20% thicker than when I rolled it for step 2.
- Spread your cinnamon filling over the dough in an even layer, again going from the middle right out to the edges.
- Grab your bacon rashers and place them in an even layer on top of the cinnamon filling.
- Grab on to the bottom horizontal edge of the dough and carefully start rolling it up, taking care to make the roll as tight as possible.
- Cut the rolled-up dough into 2-3cm thick slices with a sharp knife. You don't want to press down at all as this will make a mess of the filling, which is why a sharp knife is really important.
- Put the slices into a butter baking trao or other ovenproof dish. Bake in the middle of the oven for about 15 minutes or until golden brown. The bacon will cook inside the buns.
The maple icing
- Combine all of the ingredients over the buns using a spoon or knife as soon as they come out of the oven. The buns are best served straight out of the oven!
The finished product. / © Martin Jonsson
Martin Jonsson is a freelance journalist/editor and notorious over-eater.