Cinnamon Buns (w/ Bacon) Recipe

BREAD

1 package dry yeast
1 c warm milk (105 degrees F)
1/2 c sugar
1/3 c butter, melted
1 t salt
2 eggs
4 c flour


RUB

1 c brown sugar
2 1/2 T cinnamon
1/3 c butter, soft
12 strips bacon (optional)


GLAZE

1/2 c butter, soft
1 1/2 c powdered sugar, sifted
3 oz cream cheese, soft
1/2 t vanilla
1/8 t salt



First add yeast to warm milk with a pinch of sugar and wait until foamy. In large bowl combine all dry ingredients for bread. Then add the eggs, butter and yeast mixture. Cover with damp cloth and put somewhere warm until about doubled in size. Once ready spread the dough out on a floured surface to approximately a 16 x 20 x 1/4" rectangle. Wipe the melted butter from the rub on the dough and pat on mixed cinnamon and sugar. Roll up the rectangle length-ways and cut into 12 pieces. If adding bacon, unroll each piece carefully and wrap bacon within. In a 400 degree oven, cook the rolls for 20 minutes. While cooking, preapre the glaze by creaming the butter, cream cheese and sugar. Once smooth add the vanilla and salt and whip until light and fluffy. If making regular cinnamon rolls, remove from oven and spoon glaze on top while still hot. If making bacon cinnamon rolls, remove from oven and check the bacon. If done, pour on glaze; if not fully cooked carefully remove each piece, pan fry, and replace within the rolls. Add glaze.

Notes:

• If you keep your butter in the fridge and don't want to wait a hundred years for it to come to room temperature, simply but what you need on a dish in the microwave and set for 20-25 seconds (go with less time first). This will make the butter soft but not melt it.