BOURBON-SOAKED BACON AND GINGER CINNAMON ROLLS
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to normal cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. -Shannen Casey, Berkeley, California
Provided by Taste of Home
Categories Brunch
Time 35m
Yield 8 rolls.
Number Of Ingredients 6
Steps:
- Place bacon in a shallow dish; add bourbon. Cover tightly and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat oven to 375°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment-lined baking sheet; bake until golden brown, 9-11 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat reserved bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle icing over warm cinnamon rolls; top with pecans.
Nutrition Facts : Calories 267 calories, Fat 14g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
AIR-FRYER BOURBON BACON CINNAMON ROLLS
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. -Shannen Casey, Berkeley, California
Provided by Taste of Home
Time 35m
Yield 8 rolls.
Number Of Ingredients 6
Steps:
- Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat air fryer to 350°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed; reroll, forming a spiral. Pinch ends to seal. Repeat with remaining dough. Place 4 rolls on ungreased tray in air-fryer basket; cook 5 minutes. Turn rolls over and cook until golden brown, about 4 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir ginger together with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecan mixture; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle half the icing over warm cinnamon rolls; top with half the pecans. Repeat to make a second batch.
Nutrition Facts : Calories 267 calories, Fat 14g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
BACON, BOURBON AND HAZELNUT CINNAMON BUNS
Provided by Hedy Goldsmith
Categories dessert
Time 5h15m
Yield 12 large buns
Number Of Ingredients 20
Steps:
- For the dough: Place the warm milk in a small bowl. Sprinkle the yeast over the milk and set aside for 5 minutes. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Beat in the oil and vanilla. Beat in the yolks one at a time, beating well between additions. Beat on high speed for 2 to 3 minutes, then lower the speed and mix in the flour and salt. Mix in the milk and yeast mixture. Change to a dough hook attachment and mix until a soft dough forms. Turn the dough out onto a floured work surface and gently knead it by hand for 2 to 3 minutes. The dough should be soft and smooth. Place the dough in a buttered or oiled bowl. Cover with plastic wrap and set aside until doubled in size-this may take 2 to 2 1/2 hours at room temperature. (I proof this dough in my garage. My kitchen is too cool and I become impatient. Sometimes I proof it overnight in the refrigerator, allowing it to come to room temperature before filling the buns the next day.) For the filling: Heat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake, stirring often, until golden brown and fragrant, about 20 minutes. Let cool completely. Place in a food processor and pulse until they are very finely ground; don't over-grind them or you'll end up with an oily paste. I like to add 1 tablespoon confectioners' sugar while pulsing. Set aside. Cut the bacon into 1/4-inch pieces. Cook in a heavy skillet over medium heat until very crispy but not burnt. Drain off the fat (reserve it for another use). Finely chop the bacon in a food processor. Alternatively, you can place the raw cut bacon pieces in a food processor and pulse until the bacon looks like chopped ham salad; place the bacon in a large saute pan over medium heat and cook, stirring constantly, until crispy. (Be careful as bacon bits tend to spatter more than bigger pieces-I always use a splatter guard over the skillet.) Let the bacon bits cool on paper towels. Combine the cooled bacon and ground hazelnuts in a bowl and set aside. Cut the butter into equal-sized pieces. Put the butter in a light-colored saucepan (it's important to see the bottom of the pan to gauge the color of the butter as it cooks) and place it over medium heat. Melt the butter, stirring constantly. The butter will start to bubble and foam up; keep stirring. As the foam subsides, the color of the butter will begin to darken. As soon as it looks like it's browning, quickly pour the butter into a heatproof cup or bowl to prevent additional browning. To make the schmear, in a heatproof bowl, combine the brown sugar and cinnamon. In a small saucepan, heat 1/4 cup of the heavy cream with the brown butter. Bring this to a boil and immediately pour it over the sugar-and-cinnamon mixture and stir to dissolve the sugar. Let cool completely and set aside. In a small bowl, make a glaze by combing the remaining 1/4 cup heavy cream, confectioners' sugar, vanilla, bourbon and salt. Whisk until smooth and set aside. Once the dough has doubled in size, grease two 6-cup extra-large muffin or cupcake tins. Dump the dough onto a floured work surface. Roll it out to an 18x20-inch rectangle that's 1 inch thick. Spread the brown butter schmear over the dough, leaving a 1-inch border around the edges to help seal the buns. Brush the beaten egg over the border. Set aside about 3/4 cup of the bacon-hazelnut mixture for the top of the buns. Sprinkle the rest over the schmear and pat down so it sticks. Begin rolling the dough up from the edge closest to you, keeping the roll tight. When you reach the egg wash part, pinch the dough together to seal the roll.
- Cut the log into 12 pieces, each about 1 3/4 inches wide. Reshape each bun so it's round (cutting tends to flatten one side). Gently place the buns into the greased muffin tins. Lightly brush the tops with beaten egg and sprinkle with the remaining bacon-hazelnut mixture (about 1 tablespoon per bun). Cover the buns with plastic wrap and set aside to proof again until doubled in size, about 1 hour. Heat the oven to 375 degrees F. I place the muffin tins on baking sheets to prevent any filling from dripping onto the oven floor. Bake the buns for 12 minutes. Rotate the pans and bake until the buns are golden brown and cooked through (a digital thermometer inserted into the center of a bun will read 185 degrees F when they are fully baked), about 12 minutes longer. Remove the pans from the oven and let cool for about 10 minutes before removing the buns and letting them cool on a wire rack. Drizzle the glaze generously over the buns. Enjoy the buns the same day you bake them, or make bread pudding with them. I have a recipe for Cinni Mini Bun Bread Pudding in my book "Baking Out Loud."
BACON CINNAMON ROLLS RECIPE BY TASTY
Bacon and cinnamon rolls are both part of an epic breakfast spread, but have you ever had them together? We promise once you taste these salty-sweet flavor bombs, you'll never want to go back! Make them
Provided by Tresha Lindo
Categories Desserts
Time 3h5m
Yield 7 rolls
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, whisk together the warm milk, granulated sugar, and melted butter. The mixture should be just warm, registering between 100-110°F (37-43°C). If any warmer, let cool slightly.
- Sprinkle the yeast evenly over the milk mixture, whisk to incorporate, and let sit in a warm place for about 10 minutes, until foamy.
- Add 4 cups (500 G) of flour to the milk mixture and stir with a wooden spoon until just combined.
- Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, until nearly doubled in size.
- Meanwhile, make the filling: In a medium bowl, mix together the brown sugar, butter, and cinnamon. Set aside.
- Generously grease a 9-inch (22 cm) round baking pan with the softened butter and set aside.
- Uncover the dough and add the remaining cup of flour, baking powder, and salt. Stir well to incorporate.
- Turn the dough out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much. Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness. The dough should be very smooth and spring back when poked.
- Roll the dough out into a 14-inch (35 cm) square about ½-inch (1 ¼ cm) thick. Square the corners with a bench scraper or a spatula to make sure they are sharp and even.
- Spread the filling evenly over the dough.
- Slice the dough lengthwise into 7 pieces that are 2 inches (5 cm) wide.
- Place 2 strips of bacon on each piece of dough. Starting from one short end, roll up each strip of dough and pinch the seam closed.
- Place the cinnamon rolls in the prepared pan, 1 in the center and 6 around the sides. Cover with a kitchen towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
- Preheat the oven to 350°F (180°C).
- Bake the cinnamon rolls for 35-40 minutes, until golden brown and cooked through. Remove from the oven and let cool for about 10 minutes.
- While the cinnamon rolls are baking, make the icing: In a small pot, cook the maple syrup over medium-high until reduced by half, about 5 minutes. Remove the pot from heat and let cool slightly, about 5 minutes.
- In a medium bowl, whisk together the reduced maple syrup, cream cheese, and powdered sugar until smooth and creamy.
- Drizzle the icing over the cinnamon rolls, using the back of a spoon to spread if desired.
- Enjoy!
Nutrition Facts : Calories 1033 calories, Carbohydrate 129 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, Sugar 49 grams
More about "bourbon soaked bacon and ginger cinnamon rolls food"
HOW TO MAKE BACON, BOURBON AND HAZELNUT CINNAMON …
From foodnetwork.com
Author By
BOURBON BACON CINNAMON ROLLS – CHEW YOUR BOOZE
From chewyourbooze.com
BOURBON-SOAKED BACON & GINGER CINNAMON ROLLS – KITCH-SCIENCE
From kitchen-science.com
Servings 8Total Time 35 mins
BOURBON SOAKED CHERRY CINNAMON BUNS! CLASSIC CINNAMON BUNS …
From pinterest.ca
BULLEIT BOURBON AND GINGER ALE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BOURBON-SOAKED BACON & GINGER CINNAMON ROLLS RECIPE | EAT YOUR …
From eatyourbooks.com
CINNAMON ROLLS WITH BOURBON-SOAKED RAISINS - A FAMILY FEAST
From afamilyfeast.com
BACON BOURBON CINNAMON ROLLS, BRUNCH, BREAKFAST, DESSERT | BACON ...
From pinterest.ca
SUNDAY BRUNCH: BOURBON BACON CINNAMON ROLLS - WJAR
From turnto10.com
RECIPE: YUMMY BACON CINNAMON BUNS
From michelvigodesign.blogspot.com
BACON CINNAMON ROLLS | | FLORIDA LIFESTYLE | FRESH MOMMY BLOG
From freshmommyblog.com
BOURBON-SOAKED BACON & GINGER CINNAMON ROLLS | FOOD, …
From pinterest.com
BOOZY BOURBON AND BACON CINNAMON ROLLS BY GASTRONOMCOCKTAILS …
From thefeedfeed.com
AIR-FRYER BOURBON BACON CINNAMON ROLLS - TASTE OF HOME
From stage.tasteofhome.com
BOURBON-SOAKED BACON & GINGER CINNAMON ROLLS RECIPE | EAT YOUR …
From eatyourbooks.com
50 SOUTHERN COMFORT FOODS FOR WINTER - MSN
From msn.com
BOURBON-SOAKED BACON AND GINGER CINNAMON ROLLS
From pinterest.com
AIR-FRYER BOURBON BACON CINNAMON ROLLS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
TASTE OF HOME - THIS RECIPE IS THE PERFECT COMBINATION OF.
From facebook.com
BOURBON-SOAKED BACON & GINGER CINNAMON ROLLS - PRESSREADER
From pressreader.com
BOURBON BACON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE CINNAMON ROLL FRENCH TOAST ROLL-UPS FOR THE PERFECT ...
From aol.com
BOURBON PECAN CHICKEN : RECIPES - FOOD NEWS
From foodnewsnews.com
BOURBON GLAZED CINNAMON ROLLS - 2 LADIES & A CHAIR
From 2ladiesandachair.com
CINNAMON ROLLS FROM SCRATCH - BOURBON BACON
From gastronomblog.com
BACON CINNAMON ROLLS | QUICK & EASY RECIPES
From mungfali.com
BOURBON-SOAKED BACON AND GINGER CINNAMON ROLLS
From pinterest.co.uk
31 BEST BOURBON-INFUSED RECIPES FOR FATHER'S DAY
From kitchen-science.com
BOURBON-SOAKED BACON AND GINGER CINNAMON ROLLS
From stage.tasteofhome.com
BOURBON SOAKED BACON AND GINGER CINNAMON ROLLS FOOD
From wikifoodhub.com
AIR FRIED BOURBON BACON CINNAMON ROLLS — NUWAVE-SHOP
CINNAMON ROLLS WITH BOURBON-SOAKED RAISINS
From mealplannerpro.com
63 BOURBON SOAKED CHERRIES RECIPE IDEAS - EASY RECIPES
From recipegoulash.cc
BOURBON AND GINGER COOLER RECIPE - FOOD NEWS
From foodnewsnews.com
BOURBON BACON CINNAMON ROLLS RECIPE
From viralirecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love