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!
Candied Bacon Cinnamon Rolls
- 1 1/2 c. milk
- 1/2 c. warm water (100° to 110°F)
- 2 envelopes Fleischmann's® Active Dry Yeast
- 1/2 c. sugar
- 1/4 c. butter
- 3 eggs
- 2 1/2 tsp salt
- 6 to 6-3/4 cups all-purpose flour
- 1/2 c. brown sugar
- 1 lb bacon
- 1/2 c. brown sugar
- 1/8 tsp Spice Islands® Ground Cloves
- 1/4 tsp salt
- 1 c. brown sugar
- 2 tsp Spice Islands® Ground Saigon Cinnamon
- 1 lb candied bacon
- 2 tsp butter
- 2 to 3 Tbsp milk
- 3 c. powdered sugar
- 1/4 c. maple syrup
- Mix warm water and yeast in a small bowl; set aside for 5 minutes to soften the yeast.
- Mix milk, butter, sugar and salt; heat until hot (100° to 110° F). Pour into large mixer bowl. Add yeast mixture, eggs and 4 cups of flour. Beat on medium speed for 3 minutes until smooth. Gradually add enough remaining flour to make a soft dough.
- Knead the dough with a stand mixer with a dough hook or on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft-free place and let rise for about 45 to 60 minutes, until doubled in size.
- While the dough is rising, prepare candied bacon. Preheat the oven to 325 degrees. Place bacon in a large bowl and coat with brown sugar. Cover the baking sheet with aluminum foil. Place the bacon strips on the pan. Bake at 325 degrees for 30 minutes or until bacon is golden brown and crispy. Transfer bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon juice in a small bowl to cool. Crumble bacon when cool enough to handle.
- Combine brown sugar, spices and salt in a small bowl. Set aside.
- Prick dough and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 x 9-inch rectangle. Brush surface with butter; sprinkle each rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll out dough starting with long side; press seams together to seal. Cut each log into 9 equal slices. Place 9 rolls each (cut side down) in a greased 13 x 9-inch baking pan. Cover and let rise for about 30 to 45 minutes in a warm, draft-free place until doubled.
- Bake in a preheated oven at 350° F for 18 to 20 minutes or until lightly browned (internal bun temperature should reach 190° F). Cool 10 minutes in pans; invert onto a large serving platter or parchment paper-lined surface and freeze.
- To make frosting, combine powdered sugar and syrup in medium bowl. Stir in enough milk to achieve desired consistency.
It all looks Yummy!! I can’t wait to try the recipes.
Is the bacon grease reserve to grease the pan? Why freeze before frosting? Also learned the hard lesson of leaving candied bacon unattended on paper towels…so sticky, so stuck to paper