While grocery shopping the other day I picked up a tube of ready-to-cook cinnamon rolls and thought hey, I wonder how these would taste with bacon. As I read the back of the package I was reminded that the rolls are actually un-rolled when you remove them.
I unrolled the first pastry and the length of the dough reminded me of something. Could it be? Yes indeed. Serendipity. The unrolled pastry was nearly identical in size to a strip of bacon. This was going to be interesting.
After assembling all the bacon cinnamon rolls I popped them in the pre-heated oven at 425 degrees for about 15 minutes. I then pulled the rolls out of the oven and drizzled the icing upon them as directed.
Right from the first bite I knew we had a winner. The Smaste™ rating alone was a jaw-dropping 51.93. The entire house was filled with sugary, cinnamony, bacony aroma. The taste was both sweet and salty, a perfect combination for a morning pick-me-up meal. Highly recommended for any bacon lover!
–Mr. B.
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September 9th, 2008 at 7:37 pm
Chocolate and PB, MOVE OVER, baby!
September 9th, 2008 at 7:41 pm
This is amazing. One day, space shuttles will be made out of bacon.
September 9th, 2008 at 7:43 pm
HOLY COW!!! What a treat … AhhhhMAZING!!!
September 9th, 2008 at 10:16 pm
I know what I am making for dinner!
September 10th, 2008 at 12:53 am
Oink! Oink! Oddly enough this looks scrumtulescent!!!!!
September 10th, 2008 at 1:06 am
So glad to see all these great responses and so much excitement building over the bacon cinnamon rolls.
I ran into Mr. B today and he gave me one of the rolls to try for myself. DELICIOUS! It was really sweet with a subtle salty finish. I’d love to be able to put these things up for sale, because I have a feeling they would fly off the shelves.
September 10th, 2008 at 4:08 am
What a great idea! I just drooled on my keyboard a little . Tell me though, did you cook the bacon at all first or did it cook well enough in the middle of the dough?
September 10th, 2008 at 4:14 am
The bacon cooked well enough through the dough for my liking. Have to say though that my ideal bacon consistency is less crispy. I’d say if you wanted extra crispy bacon it could stand to be fried for a few minutes (but not so much that it’s not pliable) before baking with the dough for the 15 minutes in the oven.
September 10th, 2008 at 4:20 am
I’ll admit that at first I was skeptical…the first bite was a little odd and unexpectedly salty. But after that it was surprisingly very tasty! I inhaled it after that! YUM. I want more.
September 15th, 2008 at 10:08 pm
i was going to ask the same thing as metalchick. i think this is a must-try recipe.
September 16th, 2008 at 7:56 am
The bacon was a little chewy for my taste, but still delicious.
That’s the thing about bacon - it’s usually delicious no matter how it’s cooked.
September 21st, 2008 at 1:31 pm
Excellent idea - way to innovate! I know this had to be good - I recently made breakfast panini that incorporated bacon on cinnamon raisin English muffins. There’s something about the sweet-spiciness of the cinnamon that goes so well with the smokiness of the bacon.
September 21st, 2008 at 7:11 pm
Ok, now you have me thinking…this is genius! I love maple syrup glazed bacon, why on earth wouldn’t I love these? Sweet and salty, that’s where it’s at!
September 23rd, 2008 at 12:34 pm
Holy Sh** Americans are disgusting. Eat up, fatties.
September 28th, 2008 at 8:12 pm
I love bacon and I love cinnamon rolls… but I prefer mine separately. This doesn’t even look good …
October 10th, 2008 at 5:03 pm
Just looking at the pictures made my heart hurt..
October 11th, 2008 at 11:49 am
You, sir, are brilliant! I just found your blog, and I can tell you this: I know I will be a devoted reader.
+Jessie
a.k.a. The Hungry Mouse
October 11th, 2008 at 9:20 pm
Ok…I love bacon, and i love cinnamon buns, but not together. That is a waste of purely delicious treats, and i can only imagine how bad it must taste. It’s not worth killing a piggy. I think it’s fine to have a cinnimon bun for breakfast and some bacon on the side but this is just wrong.
October 15th, 2008 at 6:00 am
i did this recipie and with a small amount of modification it came out GREAT!
i was really concerned that all of the fat from the bacon would render and leave the cinnamon roll soggy and greasy-
so, i put the appropriate number of bacon strips in the microwave, nuked ‘em until they had rendered a lot of their fat- let em cool and then rolled them up.
the rolls came out amazing! the bacon was crispy and went well with the sweetness of the cinnamon roll-
this dish sounds like sin but in all honestly if you’re going to eat cinnamon rolls and bacon separately, you’ll most likely eat more than one strip of bacon.
Since this only has 1 slice of bacon it fits well into my diet
October 17th, 2008 at 10:26 am
You have combined the two best flavors in the world. This just sounds heavenly.
October 20th, 2008 at 12:28 pm
oh noes!!! something is “disgusting” because I don’t like it, and americans is all teh fat pigz!
Please. Would somebody go wail on Scotland for a while? Deep-fried candy bars, hamburgers, and pizza all originate from there. Or how about Eastern Europe, where rendered pork fat is used as a condiment, much like butter?
Looking forward to gaining a couple of pounds when I try this!
October 21st, 2008 at 7:48 am
GoTwilightly, hamburgers are either German (think “Hamburg”) or American, depending on what version of history you believe. Pizza is Italian (I can’t for the life of me understand why someone would think it’s Scottish), and the deep-friend chocolate bars are served more in American restaurants than Scottish ones. It was invented and then promptly ignored. Trust me on this one.
You can try to wail on Scotland all you like, but it’s like pissing in the ocean Americans are, by and large (pun intended), much fatter and less healthy than the Scottish, and this is part of the reason.
October 21st, 2008 at 12:31 pm
Screwing: please refer to the “deep-fried” part. I witnessed (but did not eat) *deep-fried hamburgers* and *deep-fried pizza* in Scotland, in addition to numerous food stands and chip shops selling fried candy bars (which I have never seen in the U.S. outside of a state fair). I in no way implied that the unadulterated forms originated there, though perhaps I could have been clearer in my phrasing.
Scots die of heart disease and other related illnesses in far higher proportions (no, not numbers, I know) than anyone else in the UK, at least. Not sure how that makes them healthier than Americans.
(Mr. B: my apologies - I won’t post further on the subject.)
October 21st, 2008 at 2:11 pm
I love to make these. However, I fry my bacon first, drape them over top and then put the icing on. Does the bacon crisp nicely this way?
October 27th, 2008 at 8:44 am
I made these with a friend yesterday morning, and they were incredible. I did have to slightly modify the approach, though. I used Pillsbury cinnamon rolls, and upon taking them out of the cylinder, realized that they did not actually “unroll.” As such, I had to take the strip of uncooked bacon and “wrap” it around the cinnamon bun dough. This caused a humorous visual effect as the cinnamon rolls plumped up on the outsides but stayed squeezed by the bacon in the middle. Sort of like inverted pigs in a blanket.
My friend prefers her bacon on the crispier side, so I microwaved the strips for 40 seconds (until popping started becoming somewhat frequent) and then wrapped them around the rolls. Then I threw them in for 12 minutes at about 410 degrees, took them out, and iced them.
They came out FANTASTIC. We each had like 8 of them. Definitely not something I’d do on a random Tuesday morning, but for a special Sunday every now and then, wow. Well done.
October 31st, 2008 at 8:42 am
Pure genius. From this point forward I am incorporating the phrase “how would this go with bacon” into every food shopping trip.
November 3rd, 2008 at 2:36 pm
http://ridiculousfoodsociety.blogspot.com/2008/08/candied-bacon-brioche-sticky-buns-with.html
Here is my version of Bacon Cinnamon Rolls, I do a Candied Bacon Brioche Sticky Bun with Pistachio and Pecan!