Cinnamon Rolls with Maple Bacon Glaze

Forgive me, Father, for I have sinned.

It’s been a bazillion days since my last confession… But then again, I’m not Catholic. I’m just the kind of person that puts bacon in cinnamon rolls. I’ve been told that makes me the Devil.

I mean, it’s not really my fault that I got a vegetarian to eat these, right? So what if he’s only a Monday through Friday vegetarian, whatever that means. It still counts for something. I think. I’m really not sure if I should be bragging about that or not, but whatever. To each her own.

But really… These are awesome. Easily in the top 5 best things I’ve ever made (hello, post idea). You should really make them. They’re actually pretty easy! I swear! Done in under an hour. Do it. Then you can tell me I was right.

Cinnamon Rolls with Maple Bacon Glaze



  • 2 c. flour
  • 2 tbsp. white sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. butter, softened
  • 3/4 c. milk


  • 1/2 c. butter, melted
  • 3/4 c. brown sugar
  • 3/4 c. white sugar
  • 6 tsp. cinnamon
  • 4-5 slices of cooked bacon, crumbled – optional… I didn’t make mine like this, but I will next time.


  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 tsp. maple extract
  • 4-5 slices of cooked bacon, crumbled

Preheat oven to 400 and lightly grease an 8 or 9 inch pie pan.

In a small bowl, combine filling ingredients (minus bacon) and stir together to form a crumbly mixture. Spread half of the filling on the bottom of the greased pie pan and set aside.

In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in the softened butter. Slowly stir in milk until a soft dough forms. On a floured surface, roll out into an long rectangle about 1/4 inch thick and a foot long. Spread the remaining filling on the dough and add the bacon crumbles. Roll up the dough and slice in to 12-15 pieces about 1 inch thick.

Bake for 20-25 minutes until tops begin to brown.

For the glaze, whisk together powdered sugar, milk and maple extract in a small bowl until smooth. Add bacon crumbles and drizzle all over cinnamon rolls. Serve warm.

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Devon Stiles


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