Air Fryer Bourbon Bacon Cinnamon Rolls Recipes

AIR-FRYER BOURBON BACON CINNAMON ROLLS

Steps:

• Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat air fryer to 350°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed; reroll, forming a spiral. Pinch ends to seal. Repeat with remaining dough. Place 4 rolls on ungreased tray in air-fryer basket; cook 5 minutes. Turn rolls over and cook until golden brown, about 4 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir ginger together with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecan mixture; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle half the icing over warm cinnamon rolls; top with half the pecans. Repeat to make a second batch.

AIR FRYER BACON

Steps:

• Preheat an air fryer to 390 degrees F (200 degrees C).
• Lay bacon in the air fryer basket in a single layer; some overlap is okay.
• Fry for 8 minutes. Flip and continue cooking until bacon is crisp, about 7 minutes more. Transfer cooked bacon to a plate lined with paper towels to soak up excess grease.

BACON CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, granulated sugar, and melted butter. The mixture should be just warm, registering between 100-110°F (37-43°C). If any warmer, let cool slightly.
• Sprinkle the yeast evenly over the milk mixture, whisk to incorporate, and let sit in a warm place for about 10 minutes, until foamy.
• Add 4 cups (500 G) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour, until nearly doubled in size.
• Meanwhile, make the filling: In a medium bowl, mix together the brown sugar, butter, and cinnamon. Set aside.
• Generously grease a 9-inch (22 cm) round baking pan with the softened butter and set aside.
• Uncover the dough and add the remaining cup of flour, baking powder, and salt. Stir well to incorporate.
• Turn the dough out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much. Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness. The dough should be very smooth and spring back when poked.
• Roll the dough out into a 14-inch (35 cm) square about ½-inch (1 ¼ cm) thick. Square the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Slice the dough lengthwise into 7 pieces that are 2 inches (5 cm) wide.
• Place 2 strips of bacon on each piece of dough. Starting from one short end, roll up each strip of dough and pinch the seam closed.
• Place the cinnamon rolls in the prepared pan, 1 in the center and 6 around the sides. Cover with a kitchen towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
• Preheat the oven to 350°F (180°C).
• Bake the cinnamon rolls for 35-40 minutes, until golden brown and cooked through. Remove from the oven and let cool for about 10 minutes.
• While the cinnamon rolls are baking, make the icing: In a small pot, cook the maple syrup over medium-high until reduced by half, about 5 minutes. Remove the pot from heat and let cool slightly, about 5 minutes.
• In a medium bowl, whisk together the reduced maple syrup, cream cheese, and powdered sugar until smooth and creamy.
• Drizzle the icing over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!