Cinnamon Bacon Recipes

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BACON, BOURBON AND HAZELNUT CINNAMON BUNS



Bacon, Bourbon and Hazelnut Cinnamon Buns image

Provided by Hedy Goldsmith

Categories     dessert

Time 5h15m

Yield 12 large buns

Number Of Ingredients 20

3/4 cup whole milk, heated to 110 degrees F
2 1/4 teaspoons (1 packet) active dry yeast
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 tablespoons granulated sugar
2 tablespoons hazelnut oil
2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
4 large egg yolks
3 1/3 cups unbleached all-purpose flour, plus more as needed
1 teaspoon kosher salt
1 1/4 cups blanched hazelnuts
7 ounces raw bacon (to get 3/4 cup crispy cooked bacon bits)
6 tablespoons (3/4 stick) unsalted butter
1 1/4 cups firmly packed dark brown sugar
1 tablespoon ground cinnamon (preferably Saigon)
1/2 cup heavy cream, divided
1 large egg lightly beaten with 1 tablespoon water
1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
2 tablespoons bourbon
1 teaspoon kosher salt

Steps:

  • For the dough: Place the warm milk in a small bowl. Sprinkle the yeast over the milk and set aside for 5 minutes. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Beat in the oil and vanilla. Beat in the yolks one at a time, beating well between additions. Beat on high speed for 2 to 3 minutes, then lower the speed and mix in the flour and salt. Mix in the milk and yeast mixture. Change to a dough hook attachment and mix until a soft dough forms. Turn the dough out onto a floured work surface and gently knead it by hand for 2 to 3 minutes. The dough should be soft and smooth. Place the dough in a buttered or oiled bowl. Cover with plastic wrap and set aside until doubled in size-this may take 2 to 2 1/2 hours at room temperature. (I proof this dough in my garage. My kitchen is too cool and I become impatient. Sometimes I proof it overnight in the refrigerator, allowing it to come to room temperature before filling the buns the next day.) For the filling: Heat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake, stirring often, until golden brown and fragrant, about 20 minutes. Let cool completely. Place in a food processor and pulse until they are very finely ground; don't over-grind them or you'll end up with an oily paste. I like to add 1 tablespoon confectioners' sugar while pulsing. Set aside. Cut the bacon into 1/4-inch pieces. Cook in a heavy skillet over medium heat until very crispy but not burnt. Drain off the fat (reserve it for another use). Finely chop the bacon in a food processor. Alternatively, you can place the raw cut bacon pieces in a food processor and pulse until the bacon looks like chopped ham salad; place the bacon in a large saute pan over medium heat and cook, stirring constantly, until crispy. (Be careful as bacon bits tend to spatter more than bigger pieces-I always use a splatter guard over the skillet.) Let the bacon bits cool on paper towels. Combine the cooled bacon and ground hazelnuts in a bowl and set aside. Cut the butter into equal-sized pieces. Put the butter in a light-colored saucepan (it's important to see the bottom of the pan to gauge the color of the butter as it cooks) and place it over medium heat. Melt the butter, stirring constantly. The butter will start to bubble and foam up; keep stirring. As the foam subsides, the color of the butter will begin to darken. As soon as it looks like it's browning, quickly pour the butter into a heatproof cup or bowl to prevent additional browning. To make the schmear, in a heatproof bowl, combine the brown sugar and cinnamon. In a small saucepan, heat 1/4 cup of the heavy cream with the brown butter. Bring this to a boil and immediately pour it over the sugar-and-cinnamon mixture and stir to dissolve the sugar. Let cool completely and set aside. In a small bowl, make a glaze by combing the remaining 1/4 cup heavy cream, confectioners' sugar, vanilla, bourbon and salt. Whisk until smooth and set aside. Once the dough has doubled in size, grease two 6-cup extra-large muffin or cupcake tins. Dump the dough onto a floured work surface. Roll it out to an 18x20-inch rectangle that's 1 inch thick. Spread the brown butter schmear over the dough, leaving a 1-inch border around the edges to help seal the buns. Brush the beaten egg over the border. Set aside about 3/4 cup of the bacon-hazelnut mixture for the top of the buns. Sprinkle the rest over the schmear and pat down so it sticks. Begin rolling the dough up from the edge closest to you, keeping the roll tight. When you reach the egg wash part, pinch the dough together to seal the roll.
  • Cut the log into 12 pieces, each about 1 3/4 inches wide. Reshape each bun so it's round (cutting tends to flatten one side). Gently place the buns into the greased muffin tins. Lightly brush the tops with beaten egg and sprinkle with the remaining bacon-hazelnut mixture (about 1 tablespoon per bun). Cover the buns with plastic wrap and set aside to proof again until doubled in size, about 1 hour. Heat the oven to 375 degrees F. I place the muffin tins on baking sheets to prevent any filling from dripping onto the oven floor. Bake the buns for 12 minutes. Rotate the pans and bake until the buns are golden brown and cooked through (a digital thermometer inserted into the center of a bun will read 185 degrees F when they are fully baked), about 12 minutes longer. Remove the pans from the oven and let cool for about 10 minutes before removing the buns and letting them cool on a wire rack. Drizzle the glaze generously over the buns. Enjoy the buns the same day you bake them, or make bread pudding with them. I have a recipe for Cinni Mini Bun Bread Pudding in my book "Baking Out Loud."

CINNAMON BACON



Cinnamon Bacon image

Sweet and savory bacon that can be topped on everything! Best on a BLT or waffles with maple syrup.

Provided by marek20

Categories     Meat and Poultry Recipes     Pork

Time 20m

Yield 8

Number Of Ingredients 3

1 ½ cups ground cinnamon
1 ½ cups white sugar
1 pound maple-smoked bacon, or more to taste

Steps:

  • Heat a large skillet over medium-low heat.
  • Mix cinnamon and sugar together in a bowl. Coat both sides of each bacon slice with cinnamon-sugar.
  • Place bacon in the hot skillet and cook, turning occasionally, until evenly browned, 6 to 8 minutes. Drain the bacon slices on paper towels.

Nutrition Facts : Calories 297 calories, Carbohydrate 54.4 g, Cholesterol 20.5 mg, Fat 8 g, Fiber 11 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 432.3 mg, Sugar 37.9 g

CINNAMON BACON RECIPE - (5/5)



Cinnamon Bacon Recipe - (5/5) image

Provided by erinstargirl

Number Of Ingredients 5

3 lb piece local pasture raised, hormone free, steroid free and GM feed free raw pork belly {skin removed}
1/4 cup sea salt - I've had success with fine sea salt and coarse sea salt.
1 TB organic ground cinnamon
1 tsp organic ground cloves
1 tsp organic garlic powder

Steps:

  • In a small bowl, thoroughly mix the salt and seasonings together. Set aside. Rinse the pork belly and pat dry. Rub the cure mixture over the belly, massaging it in to all the nooks and crannies of the belly. Dry cure in the fridge - first make sure your fridge is cold enough {>38° F}. Second, you have a couple options for how to store your curing belly. 1. Place it on a wire rack with a shammy lined underneath the rack to catch any drips. The salt cure will pull moisture from the belly {working as intended} and will drip. Flip the belly daily. 2. Place the belly in a large food safe seal-able bag and lay it flat in the fridge. Again, flip the bag daily. The OCD part of me would also recommend laying the bag on a sheet pan or shammy just in case the bag leaks; minimizing raw pork juice all over your fridge. The belly will start to firm up; depending on the thickness, the curing process can take anywhere from 7-10 days. Once it is firm all over it is done. Run the belly under cold water and rinse away the cure mixture. I do this a few times. Pat the belly dry. If you're smoking your bacon, let the belly sit at room temperature or in the fridge on a rack for an hour to form its pellicle. Smoke at your discretion. I have yet to smoke my cinnamon bacon, but I'd suggest using a mild wood like cherry. If you're not smoking your bacon, store it in the fridge. If you won't use it up within a week or so, freeze what you won't use.

CINNAMON-SUGAR ENGLISH MUFFINS



Cinnamon-Sugar English Muffins image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

3 slices bacon
1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
1 mounded teaspoon ground cinnamon
Splash of vanilla extract
3 English muffins, split
1/4 cup peanut butter
1 Granny Smith apple, sliced thin

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the bacon to a skillet over medium heat and fry until crisp, 10 to 12 minutes.
  • Meanwhile, add the butter, sugar, cinnamon and vanilla to a bowl. Using a fork, mash everything together until completely combined. Spread the mixture onto the split side of each English muffin half, completely covering the surface to the edges.
  • Place the English muffins on a baking sheet and bake for 10 minutes, then remove from the oven. Turn the oven to the broiler setting and broil until golden brown and bubbling, about 2 minutes. Watch carefully so they do not burn.
  • While the bacon and muffins cook, add the peanut butter to a microwave-safe bowl. Microwave until heated through and pourable, about 30 seconds.
  • Assemble by topping the muffin halves with a layer of sliced apples and drizzling the warm peanut butter over the top in a thin stream. Cut or tear the bacon rashers in half and place 1/2 piece of bacon onto each muffin half, then serve.

CARAMELIZED BACON TWISTS



Caramelized Bacon Twists image

A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. -Jane Paschke, University Park, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield about 3 dozen.

Number Of Ingredients 3

1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 pound bacon strips

Steps:

  • Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

BACON CINNAMON ROLLS RECIPE BY TASTY



Bacon Cinnamon Rolls Recipe by Tasty image

Bacon and cinnamon rolls are both part of an epic breakfast spread, but have you ever had them together? We promise once you taste these salty-sweet flavor bombs, you'll never want to go back! Make them

Provided by Tresha Lindo

Categories     Desserts

Time 3h5m

Yield 7 rolls

Number Of Ingredients 15

2 cups whole milk, warm
½ cup granulated sugar
1 stick unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all purpose flour, divided, plus more for dusting
1 teaspoon baking powder
2 teaspoons kosher salt
1 tablespoon unsalted butter, softened, for greasing the pan
¾ cup light brown sugar
1 ½ sticks unsalted butter, sofeted
2 tablespoons ground cinnamon
14 strips cooked bacon
½ cup maple syrup
4 oz cream cheese, cubed and softened
½ cup powdered sugar

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!

Nutrition Facts : Calories 1033 calories, Carbohydrate 129 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, Sugar 49 grams

CARAMELIZED BACON



Caramelized Bacon image

A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch.

Provided by MU§E

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 20m

Yield 10

Number Of Ingredients 3

1 ¼ cups packed brown sugar
½ teaspoon ground cinnamon
1 pound sliced bacon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
  • Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 27.3 g, Cholesterol 16.4 mg, Fat 6.2 g, Fiber 0.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 351.9 mg, Sugar 26.7 g

BACON CINNAMON BUNS



Bacon Cinnamon Buns image

I absolutely love bacon! I also love recipes that blend sweet and savory flavors, so I put chopped bacon in traditional cinnamon buns for a finger-licking-good combination. -Danielle Williams, Newport, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 1 dozen.

Number Of Ingredients 20

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, softened
1 large egg yolk
1-1/2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2-3/4 to 3-1/4 cups all-purpose flour
FILLING:
5 bacon strips, chopped
1/2 cup packed brown sugar
1 tablespoon maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
FROSTING:
2 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons whole milk
1 tablespoon maple syrup

Steps:

  • In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons., In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and reserved bacon drippings; cook and stir until blended. Cool to room temperature., Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls., Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake 18-20 minutes or until golden brown. Cool 20 minutes., In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.

Nutrition Facts :

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From worldrecipes.org


BACON CINNAMON ROLLS | | FLORIDA LIFESTYLE | FRESH MOMMY BLOG
2021-06-23 Roll up each cinnamon roll so the bacon is like a pinwheel inside. Cut into 12 equal rolls and place in a rectangular pan or two greased round cake pans. Alternatively, you can place each individual cinnamon roll in a cupcake hole of a cupcake tray. Bake at 325 degrees for 20-25 minutes or until browned.
From freshmommyblog.com


CINNAMON BACON QUESADILLAS RECIPE - FOOD NEWS
Directions Instructions Checklist Step 1 Heat a large skillet over medium-low heat. Step 2 Mix cinnamon and sugar together in a bowl. Coat both sides of each bacon slice with cinnamon-sugar. Step 3 Place bacon in the hot skillet and cook, turning occasionally, until evenly browned, 6 to 8 minutes. Drain the bacon slices on paper towels.
From foodnewsnews.com


BACON CINNAMON ROLLS - HOW SWEET EATS
2014-09-26 Brush the dough with the reserved bacon grease. In a small bowl, combine the brown sugar and cinnamon, then sprinkle it all over top of the dough. Add the crumbled bacon evenly over top. Starting at the bottom, tightly roll the dough up into one long roll. Use a sharp knife to cut the roll into 1-inch pieces.
From howsweeteats.com


RECIPES - CINNAMON TOAST BACON - APPLEGATE
Preheat the oven to 350°F. Line 2 rimmed baking sheets with foil or parchment. Place a cooling rack in each baking sheet. Arrange the bacon slices in 1 layer on the cooling racks. Stir together the sugar and cinnamon. Sprinkle the cinnamon sugar evenly over the bacon, using up all the cinnamon sugar. Bake the bacon in the oven until golden ...
From applegate.com


BACON CINNAMON ROLLS RECIPE - TABLESPOON.COM
2021-04-27 1. Preheat oven to 350°F. 2. Heat a skillet over medium-high heat. Place bacon strips in skillet and fry for 2-3 minutes until still soft but slightly cooked. Remove bacon and pat dry with paper towels. 3. Pop open the can of cinnamon rolls and unroll them into long strips. Lay one strip of bacon on each cinnamon roll strip, then roll them ...
From tablespoon.com


APPLE CINNAMON BACON BITES · EASY APPETIZER ⋆ SPRINKLE SOME FUN
2022-02-17 Instructions. Preheat oven to a low broil or 400 degrees. Wrap 1/2 piece of bacon around each apple slice until you run out of bacon. Place each bacon bite on a foil lined baking sheet and sprinkle each bacon bite with the cinnamon sugar. Bake around 10 minutes each side or until the bacon is a deep brown and crisp on the edges.
From sprinklesomefun.com


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