This is a wonderful treat to enjoy on a holiday morning, or as a centerpiece for a Valentine’s Day breakfast-in-bed.
Dough
2 ¾ cups all-purpose flour, divided
1 ½ tsp. instant yeast
¼ cup cool water
4 large eggs
3 Tbsp. sugar
¾ tsp. salt
16 Tbsp. unsalted butter, at room temperature
Bacon Cinnamon Butter
8 Tbsp. unsalted butter, room temperature
4 oz. thick-cut bacon, cooked crispy and roughly chopped
1 tsp. cinnamon
½ cup light brown sugar
Place all ingredients in a food processor fitted with the blade attachment and pulse until smooth.
Egg wash – Mix these two ingredients together well.
1 large egg
1 Tbsp. water

Place yeast, water, eggs, and half the flour into the bowl of a mixer. Beat at medium speed until smooth. Cover and let sit for 45 minutes.

Add the remaining flour, sugar and salt.
Beat for 8 to 10 minutes until the dough cleans the sides of the bowl and becomes shiny and elastic.
With mixer running, add in the butter, 2 Tbsp. at a time, letting it absorb before adding the next chunk. Repeat until all is added.

Cover dough and let rise for 1 hour. Turn the dough out onto a lightly floured surface and gently fold it over several times. Place dough in a greased bowl, cover, and refrigerate for a minimum of 4 hours and up to 16 hours. The dough will firm up considerably. When ready to make your rolls, remove from fridge and let dough come to room temperature.
Roll dough into an 18″ x 8″ rectangle on a lightly floured surface.

Spread the Bacon Cinnamon Butter filling onto the rolled-out dough. Starting with a long edge, roll dough into a log. With the seam underneath, cut the log into 12 slices, 1 ½” each.

Lightly grease a 9″ x 13″ pan. Space rolls in the pan. Cover pan and let rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy.

While rolls are rising, preheat oven to 350°. Uncover rolls, brush with egg wash, and bake for 22 to 25 minutes until they feel set and are golden-browned.

Remove rolls from oven, and turn them out of the pan onto a rack. Serve rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.
Makes 12 rolls

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