Ohhhhhh snap. I did it. The rumors are true. I mother effin’ did it. I added bacon to cinnamon rolls. Done. Friggin’ done. I could die happy right now. It all started a few weeks ago, guys. My friend and I went out to breakfast, and I ordered cherry, bacon pancakes. After which, we were both like, “Daaaaamn, everything is better with bacon.” Including cinnamon rolls. Especially cinnamon rolls. If you do one more thing for the rest of your life, make sure it’s eat bacon, cinnamon rolls. Lots of ’em.

BACON, CINNAMON ROLLS! 

Bake at 375 for 30 minutes

Makes 8 cinnamon rolls

Cinnamon roll dough:

1 (1/4 oz) packet of active dry yeast

1/2 tsp granulated sugar

1/4 cup hot water

~Combine and let sit for 10 minutes until foamy

Add:

1/4 cup granulated sugar

1/2 cup whole milk (room temperature)

2 tbs brown sugar (packed)

1 tsp vanilla extract

1 egg

1 egg yolk

~whisk together

Add:

2 3/4 cups flour

3/4 tsp salt

~ knead for 4 minutes

Add:

1/2 cup butter (unsalted and softened)

~knead for 6 minutes

After kneading, place the dough on well floured surface, and add about 1/2 cup flour. Once combined, place the dough in greased bowl and let rise for about two hours. Until it has about doubled in size.

Once it has doubled, knead the dough adding small amounts of flour until it’s not sticky anymore. Then roll out into a 10×20 rectangle and spread the filling over the top. Roll into a cylinder and cut into eight pieces. Place the rolls into a greased 9×13 pan and let rise for another two hours.

* All rising times should be in warm places, and covered with plastic wrap and a damp towel.

Filling:

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1 cup bacon

1 tbs cinnamon

1/2 tsp salt

Pinch ground cloves

3 tbs maple syrup

1/2 cup melted butter (unsalted)

Mix everything together, then sprinkle the bacon over the top.

Topping:

2 cups powdered sugar

1/4 cup buttermilk