yields 5 cinnamon rolls
1 (5 count) package refrigerated jumbo cinnamon rolls
5 thick slices bacon
Preheat oven to 375 degrees F and line a baking sheet with a Silpat liner or parchment paper, set aside. Open the container and set the frosting aside. Unroll each cinnamon roll and lay a slice of bacon onto the dough.
Roll the cinnamon roll back up and place onto the prepared baking sheet. Bake for about 20 minutes until fully cooked and spread frosting over the warm rolls. Serve warm.
bacon recipe source: Brandy O'Neill, She Knows, September 10, 2013
Showing posts with label cinnamon rolls. Show all posts
Showing posts with label cinnamon rolls. Show all posts
Thursday, September 11, 2014
Thursday, May 12, 2011
2195. BACON MACADAMIA CINNAMON ROLLS
serves 2-4
12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter
Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.
Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.
Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.
Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.
bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009
12 ounces bacon, cut into approx 1/2 inch pieces
1/2 cup chopped macadamia nuts
12.4 ounce package of refrigerated cinnamon roll dough
butter
Cook the bacon pieces until quite crisp; remove from pan with a slotted spoon and drain on paper towels. Add the macadamias to the pan and toast them briefly until they just start to color, about 1-2 minutes (be careful not to toast them too much or they’ll turn bitter.) Remove them from the pan and drain on paper towels. Mix the bacon and macadamias together.
Preheat the oven to 400 degrees (or whatever temperature the package directions recommend.) On a non-stick surface, carefully remove the cinnamon rolls from the package, keeping them in their original configuration. Unroll them together (side by side) on your work surface, top them with the bacon/macadamia mix, spread it out to the edges and press it firmly into place.
Working carefully and with the aid of a spreader or similar long flat tool, lift up the bottom edge of the cinnamon roll dough and re-roll it. Try to keep it as tight as possible.
Using a sharp knife, cut the cinnamon rolls apart and place them, sides touching, in a pie tin or similar baking pan that’s been coated with cooking spray. Bake for 12-16 minutes or until golden brown. Spread with softened butter and return to the oven for another minute or two. Remove and top with icing.
bacon recipe courtesy of: Doug DuCap, Hugging the Coast: a Celebration of Coastal Food, October 20, 2009
Saturday, June 10, 2006
398. GOLDEN CALIFORNIA BACON CINNAMON ROLLS
Serves 8
1/2 lb. bacon cooked crisp, crumbled
1 cup pecans (whole and/or pieces)
3 pkgs. refrigerated biscuits
3/4 cup sugar
2 tablespoons cinnamon
1-1/2 sticks butter melted
1 cup sugar
2 tablespoons cinnamon
Preheat oven to 350°F. Combine bacon and pecans and cover bottom of bundt pan, prepared with non-stick spray. Set aside.
Place 3/4 cup sugar, 3 Tbs. cinnamon and biscuits in large zip-lock type bag. Shake well until pieces are coated. Place biscuit pieces into the bundt cake pan on top of bacon/pecan mixture.
Combine butter, 1 cup sugar and 2 Tbs. cinnamon and pour over biscuit pieces.
Bake for 35 minutes until golden brown. Remove and serve hot.
courtesy of: Barbara Hummel / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058
1/2 lb. bacon cooked crisp, crumbled
1 cup pecans (whole and/or pieces)
3 pkgs. refrigerated biscuits
3/4 cup sugar
2 tablespoons cinnamon
1-1/2 sticks butter melted
1 cup sugar
2 tablespoons cinnamon
Preheat oven to 350°F. Combine bacon and pecans and cover bottom of bundt pan, prepared with non-stick spray. Set aside.
Place 3/4 cup sugar, 3 Tbs. cinnamon and biscuits in large zip-lock type bag. Shake well until pieces are coated. Place biscuit pieces into the bundt cake pan on top of bacon/pecan mixture.
Combine butter, 1 cup sugar and 2 Tbs. cinnamon and pour over biscuit pieces.
Bake for 35 minutes until golden brown. Remove and serve hot.
courtesy of: Barbara Hummel / Farmer John Meats, Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058
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