Bacon-Maple Cinnamon Buns

Bacon-Maple Cinnamon Buns
Yield:
48 servings, 1 roll (70 g) each

Ingredients

Ingredients Weights Measures
Dough
milk 16 fl oz [450 g] 2 cups [500 mL]
active dry yeast 0.5 oz. [15 g] 2 Tbsp. [30 mL]
all-purpose flour 3 lb. [1.4 kg] 2-1/2 qt. [2.5 L]
salt 1 tsp. [5 mL]
eggs 10.5 fl oz [300 g] 6 each
unsalted butter, melted 4 oz. [115 g] 1/2 cup [125 mL]
granulated sugar 4.6 oz. [130 g] 2/3 cup [150 mL]
Filling
brown sugar, packed 6 oz. [170 g] 3/4 cup [175 mL]
ground cinnamon 2 tsp. [10 mL]
butter, softened 12 oz. [340 g] 1-1/2 cups [375 mL]
fully cooked bacon, chopped 1 lb. [450 g] 1 qt. [1 L]
Cream Cheese Icing & Topping
Philadelphia Brick Cream Cheese, softened 8 oz. [225 g] 1 cup [250 mL]
powdered sugar 4 oz. [115 g] 1 cup [250 mL]
water 2 fl oz [60 g] 1/4 cup [50 mL]
maple extract 1/2 tsp. [2 mL]
fully cooked bacon, chopped 2 oz. [60 g] 1/2 cup [125 mL]
Dough
milk 8 fl oz [225 g] 1 cup [250 mL]
active dry yeast 0.25 oz. [7 g] 1 Tbsp. [15 mL]
all-purpose flour 1.5 lb. [675 g] 1-1/4 qt. [1.25 L]
salt 1/2 tsp. [2 mL]
eggs 5.25 fl oz [150 g] 3 each
unsalted butter, melted 2 oz. [60 g] 1/4 cup [50 mL]
granulated sugar 2.3 oz. [68 g] 1/3 cup [75 mL]
Filling
brown sugar, packed 3 oz. [85 g] 6 Tbsp. [90 mL]
ground cinnamon 1 tsp. [5 mL]
butter, softened 6 oz. [170 g] 3/4 cup [175 mL]
fully cooked bacon, chopped 8 oz. [225 g] 2 cups [500 mL]
Cream Cheese Icing & Topping
Philadelphia Brick Cream Cheese, softened 4 oz. [115 g] 1/2 cup [125 mL]
powdered sugar 2 oz. [60 g] 1/2 cup [125 mL]
water 1 fl oz [30 g] 2 Tbsp. [30 mL]
maple extract 1/4 tsp. [1 mL]
fully cooked bacon, chopped 2 oz. [60 g] 1/2 cup [125 mL]

Directions

Dough: Heat milk to 90ºF (32ºC). Add to yeast in small bowl; stir until dissolved.

Combine flour and salt in bowl of upright mixer fitted with dough hook attachment. Whisk eggs, butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture. Knead with mixer until mixture forms smooth dough, adding more flour, 1 Tbsp. (15 mL) at a time, if necessary. (Dough should be soft and slightly sticky to the touch.) Divide dough into 6 balls (or into 3 balls for trial recipe), about 14 oz. (400 g) each. Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.

Mix brown sugar and cinnamon. Punch down dough balls. Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz. (60 g) butter, then top with 2 Tbsp. (30 mL) brown sugar mixture and 2/3 cup (150 mL) bacon pieces. Roll up dough, starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.

Cut each log into 8 slices. Place 24 slices, cut-sides up, in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover. Let rise in warm place 30 to 40 min.

Bake in 325ºF (160ºC) convection oven 20 to 25 min. or until tops are lightly browned.

Cream Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls. Sprinkle bacon over rolls.

Kraft Kitchens Tips

Shortcut
Substitute ready-made cinnamon bun dough for the homemade dough.
Substitute
Prepare using Philadelphia Light Brick Cream Cheese Spread.

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Nutritional Information
Calories
 290
Total fat
 15 g
Saturated fat
 8 g
Cholesterol
 60 mg
Sodium
 380 mg
Carbohydrate
 32 g
Dietary fibre
 1 g
Sugars
 9 g
Protein
 9 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
Calcium
 2 %DV
Iron
 10 %DV