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Mini Maple-Bacon Cinnamon Rolls


Dough:

2 ¾ C AP Flour

¼ C Granulated Sugar

2 ¼ TSP Yeast (Approximately one packet)

¾ C Whole Milk

1 Large Egg


Filling:

¼ C Unsalted Butter (softened)

¼ C Brown Sugar


Maple Icing:

1 C Confectioners’ Sugar

2 TBSP Maple Syrup

2 TBSP Milk or Heavy Cream

1 TSP Pure Vanilla Extract


Bacon:

5-6 Bacon Slices (cooked)

½ C Brown Sugar


Directions:

Make the dough. Warm the milk to 110 degrees f. Stir in the sugar, then add the yeast over the top. Let it sit for 5 minutes. Pour into a stand mixer and add the flour, oil, and salt. Add the egg. Using the dough hook, mix until a soft dough forms. Knead on a slow speed for 3 minutes.


Form the dough into a ball and place in a lightly greased bowl and cover. Let rest for 30 minutes.

After 30 minutes divide the dough into two halves. Use a rolling pin to roll the dough out in a long rectangle, about 8” by 24”. Evenly spread half of the butter on top. Mix the sugar and cinnamon together and sprinkle half of it over the dough. Repeat steps for the remaining dough. Grease a 9–13-inch pan.


Shape the rolls. Roll each piece of dough length-wise into a tight roll. Take a sharp blade and cut mini-rolls about 1 ½-2 inches wide and place in the greased pan. Leave space between the rolls. Repeat steps for the remaining dough. Loosely cover with aluminum foil or plastic wrap and allow it to rise in a relatively warm place for 1-2 hours or until double in size.


Bake: after the rolls have doubled in size, preheat the oven to 350 degrees F. Bake for 20-25 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the rolls with aluminum foil.


Remove the finished rolls from the oven and cool in the pan on a wire rack for 10 minutes.

While the rolls are cooling, candy the bacon by laying the pieces on a parchment lined sheet pan. Mix the brown sugar with enough smoked balsamic to create a nice paste. Brush the pieces of bacon with a basting brush. Bake at 400 degrees F for 5-10 minutes or until the brown sugar melts. Remove and let cool, then crumble up.


Make the icing: whisk all the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm rolls, top with candied bacon and serve.

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