Warm and gooey Maple Bacon Cinnamon Rolls are perfect for a weekend brunch or tailgating at your next soccer weekend!
During the spring and fall, we are very busy with soccer. My daughter plays on a select team which means lots of tournaments. We have an awesome group of girls and great parents. On tournament weekends we usually tailgate, for either a breakfast or lunch, between games.
Last weekend we had a local tournament and decided to tailgate on Sunday before the finals. Ella and I decided to make Maple Bacon Cinnamon Rolls for the tailgate.
One of the girls loves bacon so we thought this would be a great recipe for her and the crowd. The girls made the finals but lost. Second place isn’t bad but we like to get the big trophy.
They seemed to be a little sluggish in the final game. Maybe it was the Maple Bacon Cinnamon Rolls. Next time I will just bring bananas. GO RED LASERS!! THESE GIRLS ROCK!
I love cooking with my daughter and for her team. We have another tournament this weekend out-of-town. We will probably hit a restaurant instead of tailgating. Hopefully, we come home with a win.
Either way, it will be a great time. Be sure to check out our Cooking with Ella page for more recipes you can make with your kids.
I modified a recipe from King Arthur Flour website. I love using their recipes for inspiration. I doubled the recipe and used quarter sheet trays to make travel easier. I made one batch of maple and bacon.
The second batch I made regular cinnamon rolls. I let my rolls rise overnight in the fridge and baked them for about 20 minutes the next morning. They are wonderful served hot or cold.
- 2 cups lukewarm milk
- 4 large eggs, room temperature
- 2/3 cup unsalted butter, cut up
- 9 cups King Arthur Unbleached All-Purpose Flour
- 1 tbsp. salt
- 1 cup granulated sugar
- 2.5 tsp. packets instant yeast or active dry yeast
- 6 slices bacon, cooked and chopped
- 2/3 cup unsalted butter, softened
- 1 1/2 cup brown sugar, packed
- 5 tbsp. ground cinnamon
- 1/4 cup maple syrup
- 12 tbsp cream cheese, softened
- 1 stick unsalted butter, softened
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
- Place all ingredients in a stand mixer equipped with a dough hook.
- Mix together ingredients on medium for 2 minutes.
- Continue to knead dough until a smooth, soft dough ball forms; about 5 minutes.
Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.
- Gently deflate the dough, and divide in half.
- Transfer half of dough to a lightly greased work surface.
- Roll the dough into a 16" x 21" rectangle.
- Brush dough with the 1/3 cup butter.
- Mix together the brown sugar, cinnamon, and maple syrup
- Sprinkle half the mixture evenly over the dough.
- Sprinkle with half the bacon.
- Starting with a short end, roll the dough into a log and cut it into 12 slices.
- Place the buns in a lightly greased 9" x 13" pan or half sheet pan.
- Repeat with second half of dough and remaining filling ingredients.
- Cover the pan loosely with plastic wrap and let the buns rise in the refrigerator overnight, until they're nearly doubled. If making immediately allow the rolls to rise for 30 minutes.
- In the morning remove rolls from the refrigerator and allow to come to room temperature, while the oven heats to 400°F.
Uncover the buns, and bake them until they are golden brown, about 15 minutes.
- While the buns are baking, make the icing.
- In a small bowl, beat together cream cheese, butter, sugar, and vanilla.
- Remove the buns from the oven.
- Spread the icing on the buns while they're warm.
- Serve buns warm, or at room temperature.
First published by Quinn Caudill for dadwhats4dinner.com © May 2016
Recipe modified from Cinna-Buns at King Arthur Flour
I will be bringing my Maple Bacon Cinnamon Rolls recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
Related Posts from Ella: