Recipe: Bacon Cinnamon Rolls with Maple Frosting

BACON CINNAMON ROLLS WITH MAPLE FROSTING



1/2 cup warm water (100 to 110 degrees F)
2 envelopes Fleischmann's Active Dry Yeast
1 1/2 cups milk
1/4 cup butter OR margarine
1/2 cup sugar
2 1/2 teaspoons salt
3 eggs
6 to 6 3/4 cups all-purpose OR bread flour

FOR THE FILLING:
1 cup brown sugar
2 teaspoons Spice Islands Ground Saigon Cinnamon
1/8 teaspoon Spice Islands Ground Cloves
1/4 teaspoon salt
1 pound bacon
2 tablespoons reserved bacon drippings

FOR THE FROSTING:
3 cups powdered sugar
1/4 cup maple syrup
2 to 3 tablespoons milk OR cream

Combine 1/2 cup warm water and yeast in a small bowl; set aside for 5 minutes to soften yeast.

Combine milk, butter, sugar and salt; heat until warm (100 to 110 degrees F). Pour into large mixer bowl. Add yeast mixture, eggs and 4 cups flour. Beat for 3 minutes on medium speed until smooth. Gradually add enough remaining flour to make a soft dough.

Knead dough on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft free place and let rise about 45 to 60 minutes, until doubled in bulk.

WHILE DOUGH IS RISING, PREPARE FILLING:
Combine brown sugar, spices and salt in a small bowl. Set aside.

Cook bacon until crisp; drain on absorbent toweling. Reserve 2 tablespoons bacon drippings in a small bowl to cool. Crumble bacon when cool enough to handle.

TO SHAPE AND BAKE THE ROLLS:
Punch dough down and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12x9-inch rectangle. Brush surface with bacon grease; sprinkle each rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll up dough, starting from the long side; press seams together to seal. Cut each log into 9 equal slices.

Place 9 rolls each (cut side down) in a greased 13x9-inch pan. Cover and let rise about 30 to 45 minutes in a warm, draft free place, until doubled.

Bake in a preheated 350 degrees F oven for 18 to 20 minutes, or until lightly browned (internal temperature of rolls should reach 190 F). Let cool 10 minutes in pans; invert on large serving platter or surface covered with parchment paper and frost.

TO MAKE THE FROSTING:
Mix powdered sugar and maple syrup in a medium bowl. Stir in enough milk to reach desired consistency.

Makes: 18 rolls
Source: Fleishmann's Yeast