Maple Bacon Cinnamon Rolls

Bacon

• 6 strips Bacon, cut into small pieces
• 3 tbsp Brown sugar, packed

Dough

• 1 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 3/4 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 1/2 cup Brown sugar, packed
• 2 tbsp Maple syrup
• 1 1/2 tbsp Ground cinnamon

Glaze

• 1 cup Icing (powdered) sugar
• 3 tbsp Maple syrup

Bacon

1. Cook the bacon pieces in a skillet until nearly crisp, then sprinkle the brown sugar over and toss until melted and coating the bacon. Tip onto parchment to cool and firm up. (Tip: Watch it closely once the sugar goes in — sugar burns fast, and once it starts smoking there's no saving it.)

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Fill

1. Roll into a 16x12 inch rectangle, spread with softened butter, drizzle with maple syrup, then sprinkle with brown sugar, cinnamon, and the chopped candied bacon.
2. Roll up and slice into 12 pieces. Arrange in a greased 9x13 pan, cover, and let rise until puffy.

Bake

1. Bake at 175°C (350°F) until golden brown.

Glaze

1. Whisk the icing sugar and maple syrup until smooth and drizzle over the warm rolls.