Bacon-wrapped cinnamon rolls
Bacon-wrapped cinnamon rolls

Bacon-Wrapped Cinnamon Rolls

Posted by jamescollier on Oct 31, 2009

An office mate of mine received a plate of these one morning, and was kind enough to share. While the recipe wasn't written down, I was told how to make them, and it couldn't be easier. Warning: you're cooking with raw bacon. Also, the smell is infectious.

Ingredients

  • 1 can of cinnamon rolls
  • 5-6 strips of bacon (1 strip for each cinnamon roll - packages vary)

Instructions

Remove cinnamon rolls from can. Depending on the brand, the dough may need to be cut to allow for bacon inside the cinnamon roll; for more "traditional" rolls, simply unravel the dough and re-form with a strip of bacon.

Place bacon-wrapped rolls on a pan, as directed on the cinnamon roll packaging, and bake as instructed, if not a little longer (again, raw meat here). Remove and coat with icing. Eat quickly to avoid having to share.

 


10 Comments

Comments

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Layne  |  Mon, 2009-11-02 14:36

I haven't made these (or even had the chance to try them), but I'm going to go ahead and assume it's five stars. Because that's how I roll. No pun intended.

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Steph (not verified)  |  Thu, 2009-11-05 13:54

Everything is better with bacon -- I'm so trying this over this coming weekend.

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jamescollier  |  Thu, 2009-11-05 13:56

Steph, if you do, please let me know how they turn out, and if you have recommendations on the cinnamon roll brand or edits to the instructions!

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chrisSamarin  |  Fri, 2009-11-06 09:00

Toss them in a deep fryer and you have a trifecta!

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jamescollier  |  Fri, 2009-11-06 11:59

I suppose you could make that argument about most foods, but here you could be on to something. I propose this be the feature at next year's fair.

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tlu (not verified)  |  Tue, 2009-12-01 02:23

since the first attempt which James was a taste tester/guinea pig - we did some additional testing, a few tips. . .

1) use a rimmed baking dish, as this is bacon - so there is some grease involved, to help the bacon and cinnamon roll hold shape, you can use a muffin tin. . .we also hypothesize that the added metal contact helps crisp the bacon, half way thru cooking you can pour off some of the bacon fat.

2) up the heat a bit if you want the bacon crispier, we're also toying with cooking the bacon on one side for our next test run.

3) while EVERYTHING is ALWAYS better with bacon, we found that BIGGER is not necessarily better in the case of GRANDS, we like the ratio of bacon to cinnamon roll better with the regular size. . .though, you could always try TWO SLICES PER ROLL?!?

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jamescollier  |  Wed, 2009-12-02 21:28

I'm so honored to have been a guinea pig...if you need help testing these hypotheses, you know where to find me!

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robertschultz  |  Wed, 2009-12-02 21:36

Wow these look good I am going to have to try this.

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mariannemiller  |  Thu, 2009-12-24 09:34

This was everything I imagined it would be and more! Super yummy. Thus begins a new Christmas tradition :)

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jamescollier  |  Sun, 2009-12-27 17:34

That sounds like an awesome tradition! You should invite Kim and me next year :-)