Breakfast is not only the most important meal of the day, it's also my favorite! I salivate just thinking about all the flavors of breakfast. The sweetness of maple syrup and sugar glazes, the rich hearty flavors of eggs and breakfast meats, like ham, bacon, and sausage. The tart flavor of a tall glass of orange juice or some strawberry jam on toast. Let's not forget the round bitterness of a hot cup of coffee. Who needs mornings?! I could eat breakfast all day everyday. Perhaps that's where my love for sweet and savory dishes originates, as my fondest food memory was pouring syrup on my bacon and my French toast. I couldn't help but wonder how I can take that particular combination to a new level. Then came, the epiphany:
- 1/2 cup powdered sugar
- 2 tsp milk
- 1 tsp Bourbon (optional)
Preheat your oven to 350 degrees Fahrenheit. Sprinkle a little flour on your work surface and roll out crescent roll dough over it so it won't stick (you could also do this on wax or parchment paper). Make sure to seal any seams/perforations to create one, large, uniform pastry. Using a butter knife, gently spread on the butter to your dough. Sprinkle brown sugar over butter and spread evenly with your hands, following the same procedure with the cinnamon. Roll pastry into a log and slice into 8 equal pieces with a sharp knife. Unravel each individual cinnamon roll, add slice of pre-cooked, and pliable bacon lengthwise and re-roll the cinnamon roll (roll it on the loose side, too tight and your rolls will get misshaped while baking). Place each roll evenly spaced apart on a cookie sheet lined with parchment paper. Use a pastry brush to cover all sides of each roll with the beaten egg, this will create a nice shine on the rolls when baking. Bake in the middle rack for about 20 mins, until rolls puff out and become golden brown and delicious!
While the rolls are cooling, mix together powdered sugar and milk in a small bowl. Use a spoon to thinly drizzle glaze over warm rolls. Your creation is now ready to serve!
Now, I know what you're thinking, "they don't use crescent roll dough for cinnamon rolls!" While this may be true, I also don't think you'll want to wait for hours for your traditional cinnamon roll dough to proof, in other words, waiting on the yeast to do it's thing. And to be quite frank, neither do I, so I find that crescent roll dough is a nice and easy alternative. Plus the delicate and flaky nature of crescent roll dough creates a light crisp texture on the outside, while staying chewy on the inside. It may not be traditional, but trust me, it's life changing!
Cara's Easy Bacon Cinnamon Rolls:
- 8 strips pre-cooked Bacon
- 1 tube regular crescent roll dough
- 1/4 cup Brown Sugar
- 1 tbsp cinnamon
- 3 tbsp room temperature butter
- 1 egg beaten (for eggwash)
Glaze:
- 2 tsp milk
- 1 tsp Bourbon (optional)
Preheat your oven to 350 degrees Fahrenheit. Sprinkle a little flour on your work surface and roll out crescent roll dough over it so it won't stick (you could also do this on wax or parchment paper). Make sure to seal any seams/perforations to create one, large, uniform pastry. Using a butter knife, gently spread on the butter to your dough. Sprinkle brown sugar over butter and spread evenly with your hands, following the same procedure with the cinnamon. Roll pastry into a log and slice into 8 equal pieces with a sharp knife. Unravel each individual cinnamon roll, add slice of pre-cooked, and pliable bacon lengthwise and re-roll the cinnamon roll (roll it on the loose side, too tight and your rolls will get misshaped while baking). Place each roll evenly spaced apart on a cookie sheet lined with parchment paper. Use a pastry brush to cover all sides of each roll with the beaten egg, this will create a nice shine on the rolls when baking. Bake in the middle rack for about 20 mins, until rolls puff out and become golden brown and delicious!
While the rolls are cooling, mix together powdered sugar and milk in a small bowl. Use a spoon to thinly drizzle glaze over warm rolls. Your creation is now ready to serve!
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| Photo Courtesy of my Instagram @ Culinary Cara |
Now, I know what you're thinking, "they don't use crescent roll dough for cinnamon rolls!" While this may be true, I also don't think you'll want to wait for hours for your traditional cinnamon roll dough to proof, in other words, waiting on the yeast to do it's thing. And to be quite frank, neither do I, so I find that crescent roll dough is a nice and easy alternative. Plus the delicate and flaky nature of crescent roll dough creates a light crisp texture on the outside, while staying chewy on the inside. It may not be traditional, but trust me, it's life changing!
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