Candied Bacon Cinnamon Rolls

WANT TO SAVE THIS RECIPE?

When I was asked to be a Become a Better Baker Blog Ambassador and found out that part of this would include using Fleischmann’s® ActiveDry Yeast I was a little scared, I’m not going to lie. I decided to conquer my fear and tackle it head on. I mean, it’s just yeast, right? How scary can this be? I’m not one to back down from a challenge!

My first project was to tackle these amazing Candied Bacon Cinnamon Rolls. I may have started hyperventilating when I received my assigned recipe because patient people make rolls and I was not that person in my mind. Knowing that I was going to have to focus on this task, I invited my mother over to supervise, more or less watch my child while I did this because my mother instilled my fear of yeast in me. I was not going to get much help from her!

Guess what? I pulled this recipe off on the first try and it was seriously amazing. Wow. Wow. Wow. My husband, father and mother have since been begging me to do this again stating the fact that practice makes perfect and they are sure that each time I make these rolls I’ll be more confident. They might have a point. Well I know they do, but I think they also are saying this for their own benefit!

Moral of the story: If you are a little nervous about using yeast, please take a deep breath, grab that packet of Fleischmann’s® ActiveDry Yeast and conquer your fear. If I can do it, so can you. I promise. Just follow the directions!

Did you know that using floss to cut your cinnamon rolls is amazing? I remember that my friend’s mom did this when I was growing up and I always thought it was so neat. I finally got to do it on my own. Just slide the piece of floss under the rolls and then bring the ends towards each other, crossing them, and pulling the floss through the dough. You end up with a nice clean cut!