Bacon Cinnamon Rolls with Maple Icing

It's hunting season on The Morgan Family Farm. We've had several hunters visit the farm already. When they come inside, on a cold morning, a hot cup of coffee and a from scratch Bacon Cinnamon Rolls, make hunting on the farm extravagant. 

What You'll Need:

Dough

4 Cups Whole Milk

1 Cup Vegetable Oil

1 Cup Sugar

4 1/2 t. active dry yeast

9 Cups All Purpose Flour

1 heaping t. Baking Powder

1 scant t. baking Soda

1 Tablespoon Salt

Filling

2 C. Melted Butter

1/2 C. Ground Cinnamon

2 t. Allspice

2 C. Sugar

Cook 4 Slices of Bacon (just cooked through NOT crispy)

Maple Icing

7 1/2 C. Powdered Sugar

1/2 C. Whole Milk

6 T. Melted Butter

1/4 C. Strong Brewed Coffee

Dash of Salt

1 T. Maple Flavoring or Extract 

Directions:

1. For the dough, heat milk, vegetable oil, and sugar in a medium sauce pan over a medium heat. Don't allow to boil. Let mixture cool to lukewarm, in a large mixing bowl fitted with a paddle attachment. Test mixture for temp of just under 100 degree.

2. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

3. Add 8 cups of the flour. Mix on stir until just combined, cover with towel  and set aside in a relatively warm place for one hour. 

4. Remove towel add the baking powder, baking soda, salt and remaining one cup of flour. Stir thoroughly to combine. Use the dough right away, or place in mixing bowl and refrigerate for up to three days, punching down the dough if it rises to the top of the bowl. I find making it ahead makes for rolling it easier.

5. To assemble the rolls, remove half the dough from the bowl. On a large floured surface. Roll the dough into a large rectangle, about 30 x 10 inches.

6. To make the filling, pour one cup of the melted butter over the surface of the dough. Use your fingers to spread the dough. Use your fingers to spread the butter evenly. 

7. Generously sprinkle half of the ground cinnamon, allspice, sugar, butter and finely diced cooked bacon.

8. Now beginning at the end farthest from you, roll the rectangle tightly toward you using both hands and work slowly, being careful to keep the roll tight. The filling my ooze out but that's a good thing don't worry. 

9. When you reach the end, pinch the seam together. 

10. With a sharp knife, make 1 1/2 inch slices. One log will make 20-25 rolls. 

11. Pour 2T. Melted butter into baking pans and swirl to cover bottom. (I'm toughly convinced, all this butter is what makes these so amazing....well aside from the bacon.)

12. Place the sliced rolls in the pans, being careful not to overcrowd. 

13. Repeat the process with the other half of dough and pans. Preheat the oven to 375 F. Cover the pans with a kitchen towel and set aside to rise for at least 20min. before baking. Remove towel and bake for 20min. to 25min. until golden brown. Don't overly brown. While the rolls are baking, make the maple icing.

14. In a large bowl, whisk together the powdered sugar, milk, melted butter, coffee, salt and maple flavoring.

15.Whisk until very smooth. The icing should be thick but pourable. 

16. When the rolls come out of the oven, while still warm generously drizzle icing over the top. Be sure to get it all around the edges and over the top.

17. As they sit, the rolls will absorb some of the icings moisture and flavor. They get better with time. 

Tip: Simply Freeze the bake, iced cinnamon rolls after they have cooled slightly. Cover pans with plastic wrap then cover with foil. Then just pull them out of the freezer. Remove plastic wrap and foil and warm them in a 250 F. oven for 15-20 min. Great for the holidays.

The Queen Bee Says: "He Satisfies the thirsty and fills up the hungry." Psalms 107:9