Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 8 slices cooked bacon, chopped
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons milk (adjust for consistency)
- ½ teaspoon vanilla extract
Instructions
1. Activate the Yeast:
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
2. Make the Dough:
In a large bowl, mix the remaining sugar, eggs, melted butter, and salt. Add the yeast mixture, then gradually mix in the flour until a soft dough forms. Knead for about 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
3. Prepare the Filling:
Mix the softened butter, brown sugar, and cinnamon into a paste.
4. Roll and Fill:
Roll the dough into a rectangle (about 12×18 inches). Spread the cinnamon mixture evenly, then sprinkle chopped bacon over it. Roll tightly and cut into 12 equal rolls.
5. Second Rise:
Place rolls in a greased baking dish. Cover and let rise for another 30–45 minutes.
6. Bake:
Bake at 350°F (175°C) for 20–25 minutes or until golden brown.
7. Make the Glaze:
Whisk together powdered sugar, maple syrup, milk, and vanilla until smooth. Drizzle over warm rolls.
Serving Tip:
Serve warm with extra bacon bits on top for a crispy finish.
