And so the blissful week of bacon inspired recipes continues!
These cinnamon rolls are the perfect morning treat. Reminiscent of pigs-in-a-blanket or pancakes with bacon. The house smelled absolutely wonderful while these were in the oven.
If you're not all about bacon, and I know that there are actually a few of you out there, you can definitely substitute the bacon for another ingredient such as dried fruit or nuts. Yum!
I'm trying out something new on today's post after a conversation with an avid blog-follower in the family! She suggested to me to work in some step-by-step photos for those that are more visually based when it comes to learning and doing new things, so here we go!
Skinny Maple Bacon Cinnamon Rolls
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 199.6 • Fat: 3 g • Carb: 39.2 g • Fiber: 2 g • Protein: 5.7 g • Sugar: 15.3 g • Sodium: 218.7 mg
3/4 C. Hot Fat Free Milk (I use Mootopia.)
1/4 C. Hot Water (Not boiling, but hot to the touch.)
2 Tbsp. Pure Maple Syrup
2 Tbsp. Light Butter
1 Tsp. Salt
1 1/4 C. Whole Wheat White Flour
2 1/2 C. Bread Flour
2 1/4 Tsp. Active Dry or Bread Machine Yeast (1 Packet)
2 Tbsp. Light Butter, Softened
1/4 C. Stevia
1/4 C. Brown Sugar
2 Tsp. Cinnamon
1/2 Tbsp. Flour
1 Tbsp. Pure Maple Syrup
1/8 Tsp. Maple Extract
6 SlicesCenter Cut Bacon, Crispy & Cooked (I use center cut low sodium.)
2 Tbsp. Brown Sugar
1 Tbsp. Hot Water
3/4 C. Powdered Sugar
1/4 Tsp. Maple Extract
1-2 Tsp. Fat Free Milk (If needed.)
Place the ingredients for the cinnamon rolls into a bread machine in the order listed (liquids on bottom and dry/yeast on top) and set it to the 'dough cycle' setting.
No Bread Machine:
If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.
Once the dough cycle has ended or the dough has risen for it's first time. Punch it down and allow to rise for another hour or until doubled in size once more.
After the second rise, remove the dough to a lightly floured surface and roll out into a large rectangle. Add butter.
Spread the butter over rectangle. Mix together the stevia, brown sugar, cinnamon, and flour in a small bowl.
Sprinkle the sugar filling mixture atop the buttered dough. Whisk together the syrup and maple extract in the same small bowl and splash it over the sugar filling.
Finally, sprinkle the bacon over the top of everything.
It's okay. You can sit back and admire that in all of it's glory for a moment. Soak it all in. I'll wait...
Roll it up into a tight, long, skinny log. Lengthwise.
Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!
Lightly spray two rounded 8 inch cake pans or a 13x9 with non-stick cooking spray and place the cinnamon rolls into the prepared pan(s).
Cover with plastic wrap and allow to rise for another 30 minutes or until doubled in size once again.
Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.
Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top. Top with a few more sprinkles if desired and enjoy!