|14||strips Maple Leaf Bacon|
|2 3/4 cups||(675 mL) + 1 tbsp Brown sugar, divided|
|1 1/4 cup||Warm Water|
|4 1/2 tsp||Active dry yeast|
|5 cups||Flour, divided|
|3/4 cup||Butter, softened|
|3 tbsp||Cinnamon, divided|
|1 cup||Powdered Sugar|
|2 tbsp||Dark Rum|
Preheat oven to 400°F
Grab a rimmed baking sheet and a wire rack or a broiling pan and line the sheet or pan with foil.
Toss the bacon in 1 ½ cups (375 mL) brown sugar so it’s fully coated and place on the rack. You can press more brown sugar into the bacon once it’s on the rack if you so desire.
Mix warm water with yeast and 1 tbsp of brown sugar
Mix in 1½ cups of flour, let rise in warm place.
Cream the butter with mixer, and cream in ½ cup brown sugar.
Mix in 3 eggs thoroughly, one at a time.
Add butter/sugar/eggs to risen flour mixture.
Add remaining flour and 1 tbsp of cinnamon and knead into a dough.
Let rise until its doubled in size
Preheat oven to 375˚F
Roll out into large rectangle about ¼” thick
Melt ¼ cup of butter and brush on surface.
Mix together ¼ cup of brown sugar and cinnamon and sprinkle on entire surface.
Chop caramelized bacon strips and sprinkle inside dough.
Roll up the long edge such that bacon is curled in the middle of the row.
Cut into 1” thick rounds and place in greased baking dish. Let rise again for about 30 min.
Brush with egg mixed with water (egg wash)
Bake for about 20min
Make glaze by mixing together powdered sugar, milk and rum. Adjust consistency as necessary (too thin – add more sugar, too thick – add more milk or rum). Drizzle over the baked cinnamon buns while still hot.
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