Disclaimer: There is pretty much nothing leafy green, vitamin C, healthy about this tasty breakfast treat.

However, if you are a fan of delicious flavors…read on (and try not to salivate on your keyboard). ;)

I, for one, have a pretty hard time saying “no” to a freshly baked, homemade (from scratch) cinnamon roll. The smell, the beautiful swirl, the gooey center, and the drips of icing are enough to put me over the edge.

Now, on top of the obvious delectable treat that a cinnamon roll is, my husband decided it needed to go one step further…

Bacon.

You read that right. These homemade cinnamon rolls have a little secret for whoever you serve them to – crisp, savory bacon.

And although, I am not usually a fan of bacon, even I have to admit that this is a pretty amazing combination.

But, as the game show host frequently likes to say…”That’s not all!!”

There is one more secret to these Bacon Cinnamon Rolls that makes them even more irresistible. A frosting made of cream cheese, butter, and Vanilla Ice Cream.

So, there you have it…Homemade Cinnamon Rolls – with Bacon – and Icing made with Vanilla Ice Cream.

I like to call it the Breakfast Trifecta. Who said you can’t have dessert for breakfast? Or bacon in everything?

If you are a fan of the delicious Bacon Cinnamon Rolls, you will also have to check out our other favorite Bacon-infused dessert – Maple Bacon Cupcakes.

Enjoy!

Megan

Bacon Cinnamon Rolls

Ingredients:

For Dough:

  • 1 cup warm milk (110 degrees F / 45 degrees C)
  • 1 (8 gram) packet of dry active yeast
  • 2 eggs, room temperature
  • 1/2 cup white sugar
  • 1/3 cup butter, melted
  • 1 teaspoon salt
  • 4 1/2 cups bread flour

For Filling:

  • 1/3 cup butter, softened
  • 1 cup brown sugar, packed
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 12 slices pre-cooked bacon

For Icing:

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 1/2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 tablespoons vanilla ice cream

Method:

  1. If you have a bread machine, pour dough ingredients into machine according to manufacturer recommendations and hit start. If you do not have a bread machine (like me!) – Heat oven to 200 degrees and then TURN OFF. Pour milk into a microwave-safe bowl and microwave for 1 minute 45 seconds or until 110 degrees. Pour packet of active yeast into warm milk and let dissolve. In a large food processor, add milk and dissolved yeast, 2 eggs, white sugar, butter, salt, and flour. Mix on dough speed until it all comes together and basically follows the mixing blade as a ball. In a large, lightly floured bowl, place dough and cover with a damp cloth. Place bowl into the warmed oven (turned off) and let rise for 1 hour.
  2. While dough is rising, make the filling my mixing the brown sugar, cinnamon and nutmeg and prepare a 9″ x 13″ baking dish. Once dough has risen and doubled in size, remove from bowl and transfer to a lightly floured surface. Preheat oven to 400 degrees. Knead dough a few times and then roll out into a 16″ x 21″ rectangle. Lightly butter the surface and then evenly coat with brown sugar mixture. Lay out 12 strips of bacon evenly spaced then carefully roll up dough and cut into 12 pieces with a sharp knife. Place each cinnamon roll into baking dish and bake for 20 minutes at 400 degrees until lightly browned.
  3. While cinnamon rolls are baking, prepare icing. In a mixing bowl add icing ingredients and beat until well mixed. When cinnamon rolls are done baking, let cool and then ice with icing. Serve immediately.

Source: modified from All Recipes “Clone of a Cinnabon” recipe.

12 Responses to “Bacon Cinnamon Rolls”

  1. The recipe of course sounds astonishing, i have no idea how these must taste but sure would like to find out!, but what really drew me to your post was the photography. Its stunning, completely and utterly stunning! Gorgeous post :)

  2. I can’t eat bacon, but those cinnamon rolls look delightful! The vanilla ice cream-based frosting sounds incredible :D And of course I agree with the above post–your photography is stunning!

  3. Muffy says:

    I made these and they are delicious. However, I think the amount of yeast listed in the recipe is way off: 8oz is an entire package of sachets rather than just 1 sachet. I used 1 sachet after checking with the other recipe and can confirm that is all you need :)

    • Glad these turned out yummy for you! And you are right – only one satchet of yeast – 8 grams (not ounces!). Thanks for pointing it out, I am seriously grateful to have readers who help me edit these to perfection! :)

  4. Joanne says:

    As if regular old cinnamon rolls weren’t delicious enough…these are insane! In the best possible way, of course!

  5. YUmmmm x 100! Dear me… my poor thighs will never be the same after I bake a batch of these!!

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  6. eliana says:

    oh yes – totally breakfast trifecta!!! simply amazing!!!!!

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  10. Anjie says:

    How well do these keep? Are they just as good the next day? (I hate baking in the morning but would love to make these for a special breakfast)

    • Hi Anjie – When I made them, they held up a couple days. I think they are best right after baking but they were still pretty good the next day. My husband loved them even a couple days after I baked them. Hope that helps! :)

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