The cinnamon rolls are embarrassingly easy to make. And by 'embarrassing', I mean, I'd be embarrassed to write anything more detailed than this:
1.) Buy a tube of cinnamon roll dough at the store. The "jumbo" size work best (five to a package, I believe) as the rolls are big enough to really surround the bacon.
2.) Take 1 strip of bacon per cinnamon roll, and warm for about 5 minutes; the goal is to soften the bacon, not crisp it at all.
3.) Reserve the bacon, and throw in one or two new strips to cook fully. Once they're nice & crisp, reserve them, blot with a paper towel, & crumble.
4.) Take the pre-made dough & unroll it completely. Place the lightly-cooked bacon on the roll, and re-roll the dough. The top of the bacon will stick out over the dough, and you'll lose some cinnamon. Not an issue, really.
5.) Bake the cinnamon rolls according to the instructions, favoring the slightly longer baking time.
6.) Remove the rolls from the oven, add icing, and top with the crubmled bacon from step #3. The rolls may be served whole, or in halves; if cutting, use a sharp knife, as the bacon inside the rolls will still be soft.
Areas for improvement:
*Obviously, mixing in homemade dough would improve the end product
*Using cream-cheese frosting (ala Cinnabon) works well, but doesn't mix with the bacon grease as effectively as the cheaper shortening-based icing.
*Thick-cut bacon is actually less desirable than thin-cut; thick bacon remains 'chewy', even when the rolls are cooked to near-burnt.
*Peppered Bacon is a no-no. If you must use a flavored bacon, Maple bacon works quite well.
The end product is fattening as all hell. The bacon grease gets absorbed into the baking roll, and while some drips to the bottom of the pan, most of it gets absorbed. It's also very filling as a result. Roll + cup of coffee = full diner.
I haven't yet tried to make these, but maybe with the thick-cut bacon, microwave it till it's about half done, and that might help make it crisper, but thin bacon sounds wonderful with this!
Again thanks again Chris for sharing this great recipe!
Alexa and the Bacon Boys