Directions for Maple Bacon Cinnamon Buns
Mix the Dough
Use your stand type mixer and the dough hook or mix the dough by hand.
- Pour 1 cup warm (120 degrees) water into your mixer bowl. (Measure water temperature with a thermometer; hot water kills yeast.)
- Sprinkle the yeast over the water (a packet of SAF Gourmet Yeast is included).
- Empty the dough mix into the mixing bowl.
- Turn the mixer to low speed to blend the water and the mix. Turn the speed to medium and beat for four minutes. You should have a soft dough that is moist and slightly sticky. You may adjust the dough if needed by adding another tablespoon of flour or a dribble of water. The dough should be elastic (the gluten developed) and stretchy if you pinch and pull a bit of the dough. If the dough is not elastic, mix for another minute or two. If you are mixing by hand, you will need to knead the dough for 10-15 minutes.
- Place the dough in a lightly greased bowl. Place the bowl in a baker’s proofing bag (available at The Prepared Pantry) or cover the bowl with plastic wrap. Let it rise in a warm spot until it doubles in size and is full of air and puffy. Yeast is very sensitive to temperature. In a warm kitchen, your dough may rise in 45 minutes; in a cool kitchen, it may take two hours. Don’t be in a hurry; let your dough get puffy.
Cook the Bacon
While the dough is rising, cook one pound of bacon until crisp and crumble it. You should have about one cup bacon pieces.
Make the Buns
- Lightly dust a countertop with flour and turn the dough onto the countertop. With the rolling pin, roll the dough into a rough rectangle, 18×15 inches.
- Soften, but not melt, 1/3 cup butter. Spread the butter over the rolled-out dough.
- Sprinkle the contents of the cinnamon sugar packet and the cooked bacon pieces evenly over the buttered dough.
- Starting on the long side, roll the dough into an 18-inch log. When you come to the trailing edge, pinch the edge with the dough to create a seal and trap the filling within. Pinch the ends together. Compress or stretch the log to make it of uniform diameter.
- Cut the log in half and then half again so that you have four equal log lengths. Cut each fourth into three equal pieces so that you have twelve pinwheel rolls.
- Lightly grease a 9×13-inch pan. Place the rolls in the pan, three across by four long. Press the rolls with your hand until the rolls are the same height and the rolls cover nearly all the pan.
- Cover the pan and set it in a warm place to rise again. Let the rolls rise until they are soft and puffy.
- Preheat the oven to 350 degrees. Bake the rolls for 18 to 20 minutes in a dark pan. (A light pan will take longer to bake.) The tops of the rolls should be lightly browned and the internal temperature should reach 190 degrees. If the rolls are browning too quickly, drape the pan loosely with a sheet of aluminum foil to reflect heat.
- After removing the buns from the oven, set your timer for three minutes. After three minutes, turn the pan over onto a cutting board or a cookie sheet scraping all the sticky bun syrup fall onto the buns.
To Frost Your Cinnamon Buns
In a large mixing bowl, mix the contents of the frosting packet with four tablespoons (1/4 cup) melted butter and 2 to 3 tablespoons warm water. Start with 2 tablespoons and add more as needed to make a smooth frosting of spreadable consistency. Mix until smooth. Spoon the icing over the cinnamon buns and smooth.
Serve the buns while warm. Cinnamon buns are best fresh.