This recipe was developed on a lazy Sunday morning. My wife and I were trying to come up with a twist on our favorite breakfast food. After rummaging through the fridge and cabinets, we came up with this Sweet & Salty combination. Now it is a staple whenever we have company.
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1058 per serving
- 1 tablespoons dry active yeast
- 1/4 cup sugar
- 4 MSR 3 water, warm
- 4 MSR 3 heavy cream
- 3 ounces unsalted butter
- 1 teaspoons salt
- 1 egg
- 3 cup bread flour
- 6 slices bacon
- 1/2 cup sugar
- 1 tablespoons cinnamon
- 2 ounces unsalted butter, melted
- 2 cup powdered sugar
- 1 teaspoons vanilla extract
- 2 MSR 3 water
- 2 MSR 3 Chocolate Hazelnut Spread
Preheat oven to 350F.
Cook off bacon in oven. Once cooked, remove from the oven and reserve the fat. Crumble the bacon for later use.
Mix together the sugar and yeast and add the warm water. In a small saucepan, combine heavy cream, butter, and salt and heat on low until the butter is melted.
Mix together the heavy cream mixture, the yeast mixture, and the flour and knead until smooth, about 3 minutes. Cover with plastic wrap and let rise for 45 minutes.
Roll out dough on a floured table to 1/4 inch thick. Brush dough with reserved bacon fat. In a small bowl, mix together sugar and cinnamon and sprinkle on top of the dough. Starting at one end roll the dough up and pinch the seam. Cut into 1 inch slices and place close together on a greased baking sheet. Let rise another 30 minutes.
Bake at 350F for 30 minutes. While the cinnamon rolls are baking, mix together the melted butter, powdered sugar, vanilla, and water. Brush on top once cinnamon rolls come out of the oven. Drizzle with hazelnut spread and top with crumbled bacon.