In the last few years bacon has really exploded. You see it everywhere, right? Bacon soap, bacon wallpaper, bacon...chapstick?? I find this...really...interesting. I've never known a time that I didn't love bacon but that doesn't exactly mean that I want it on my socks, you know? Well, one thing I do want it on is my plate. Breakfast, lunch, dinner etc. etc. It's pretty much good with everything. So why not cinnamon rolls?!
And why not little itty bitty ones...cause mini is always more fun to eat.
Yields 40-48 mini cinnamons rolls.
You will need:
Two 24 count mini muffin tins
For the dough:
3/4 cup warm water
2 1/2 teaspoons yeast
2 Tablespoons sugar
2 1/2 cups flour
3/4 teaspoon salt
3 tablespoons butter, softened
For the filling:
6 tablespoons butter, softened
1/2 cup brown sugar
1 tablespoon cinnamon
For the glaze & crumbles:
2 cups powdered sugar
2-3 Tablespoons milk
¼ teaspoon maple extract
5 strips bacon
Pre heat oven 400F. (For the bacon...we'll get to that in a minute.)
In the bowl of a stand mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes to allow the yeast to grow and bubble. Next, add half the flour, all the salt and mix until combined. Add egg and butter and continue mixing. Slowly add in the rest of the flour. If the dough is sticky, add 1 Tablespoon of flour at a time until it starts to come away from the bowl. Knead at medium speed for 6-8 minutes. Pull the dough out and knead it with floured hands into a smooth ball. Grease your bowl and return the dough. Cover with plastic wrap and place in a warm spot to rise for 1 hour.
While the dough is rising, prep your mini muffin tins by greasing them well with butter or an oil spray. Set aside.
Now for the bacon!
Line a cookie sheet with foil and place bacon strips on it. Bake for 18-20 minutes in your preheated oven, until desired doneness. I like mine crispy, but if you prefer it a little less done, better keep an eye on it and pull it out before it starts to crisp too much. Once it's done, place it on a paper towel to drain the grease and set aside for later. Now, you can lower the oven temp to 350F for the cinnamon rolls.
Next, prep the filling. In a small bowl add softened butter, sugar and cinnamon and mix until incorporated. If the butter is too cold, soften it in the microwave for just a few seconds. You want the filling to be paste-like, easy to spread.
Back to the dough:
Once it has doubled in size, remove from bowl and use a rolling pin to roll dough out until it's around 18in long and 10 in wide, you want the dough to be pretty thin.
Next spread the filling over the rolled out dough with a spatula and then divide the dough into 4 pieces. Now carefully roll each piece of dough. You should end up with 4 rolled "logs".
With a very sharp knife, cut each piece into 10-12 pieces. Place them into the pans. Bake for 17-20 minutes, or until golden brown.
While the rolls bake, mix together the glaze. Combine the powdered sugar, maple, and milk in a bowl and whisk with a fork until you've got a thick drizzling consistency.
Remove the rolls from the oven and let cool for ten minutes before removing to a cooling rack or plate.
You can easily frost the cinnamon rolls by dipping each one into the bowl of icing, or if you prefer using a spatula.
Crumble the bacon into pieces and sprinkle a little onto each roll before the icing has a chance to set.
Best eaten while warm!