When it comes to breakfast pastries, cinnamon buns are in a league of their own. Now, imagine taking these beloved swirls of sweet cinnamon goodness and adding a dash of maple syrup and the irresistible allure of crispy bacon. That's right - we're about to rock your world with these Maple Bacon Cinnamon Buns! Get ready to make your taste buds do a happy dance with this extraordinary fusion of flavors.
These Maple Bacon Cinnamon Buns are the epitome of sweet and savory harmony. The marriage of Wood's Maple Sugar, crispy bacon, and the classic warmth of cinnamon creates a pastry that's nothing short of extraordinary. Serve these buns at your next brunch or special occasion, and watch them disappear faster than you can say "maple syrup." Get ready to savor the sweet and savory bliss with every delectable bite!
In a large bowl, combine 2 ¼ cups all-purpose flour, Wood’s Maple Sugar, salt, and yeast; add ½ cup butter.
With an electric mixer set on low, slowly pour 2 cups warm tap water (120° F to 130° F) into dry ingredients.
Add egg and mix for 2 minutes on medium. Make sure to scrape the sides of your bowl to incorporate all of the flour.
Beat about ¾ of a cup of flour into your batter until it thickens, then continue beating for 2 minutes, Turn your mixer off and use a spoon to stir in enough additional flour to make a soft dough. It should be between 2 and 2 ½ cups.
Dust your work surface with flour and turn the dough onto it. Knead your dough until it’s smooth and elastic, working in more flour (about ½ cup) while kneading. It should take about 10 minutes.
Shape the dough into a ball and place it in a large greased bowl, then flip your dough so the top is greased as well. Cover your dough with a towel and set it to rise in a warm place until it’s doubled in size.
Depending on your room temperature it should take about 1 ½ hours.
Punch your dough down - Push down the center of the dough with a fist, then push the edges of the dough into the center. Pick up your dough and turn it onto a lightly floured surface, then knead slightly to make a smooth ball (Don’t knead it too long or it will get tough).
Put your dough back in your bowl and cover it with the bowl for 15 minutes to let the dough rest.
Cinnamon Roll —
Turn your dough onto your lightly floured surface and roll your dough to ½ inch thick rectangle (ish) shape.
Evenly spread softened ½ cup butter onto your rolled-out dough and sprinkle generously with cinnamon and maple sugar (You can also add your favorite nuts).
Roll your dough into a long log shape and pinch the end of the dough to the roll to seal.
Grease a 13 x 9 inch and a 9 x 9 pan.
Cut your cinnamon roll into 1” sections then place them into your buttered pan so they’re slightly touching. Brush with melted butter.
Cover and let the rolls rise to the top of the pans.
Preheat oven to 350° F.
Bake for 35-40 minutes.
Remove puns from the pan to a cookie sheet. They will all be stuck together.
Maple Butter Glaze —
In a medium mixing bowl, whisk together 8 oz. of softened Wood’s Maple Cream and ¾ of a ½ cup stick of butter until smooth. Use a glass bowl and soften in the microwave if necessary.
The Build —
Sprinkle the top of our buns with crumbled bacon.
Drizzle with Maple Butter Glaze.
Crumble more bacon on top.
Option — Add a dusting of Wood’s Maple Sprinkles on top for crunch.
