Ready-to-bake cinnamon rolls will always have a special place in my heart. Sure, a fresh, homemade pastry is fantastic, but the nostalgia and ease of the pull-apart-and-pop-in-the-oven variety always win me over for making on holiday mornings and other occasions when I want something relatively effort-free, but still special and delicious.
I recently found a way to take your run-of-the-mill oven cinnamon rolls up another delicious notch. How? By adding bacon. I know, I know, the “add bacon to everything” trend is slowing down, but adding it to a sweet treat such as this one provides a savory, salty layer of flavor that makes the baked treat deliciously complex and satisfying.
Not to mention it’s really easy to make these and they look pretty freaking impressive. When I made this recipe, I ordered my cinnamon rolls from Relay Foods so they were Immaculate Baking Company Organic Cinnamon Rolls with Icing, which turned out to be flavorful and delicious (I made a plain one to sample the flavor alone). However, I suspect they would work deliciously with any brand you find at our local grocery store as long as they can be unrolled. The only other ingredient you need is two pieces of bacon per cinnamon roll, so if you get the same brand as me, you’ll need 10 pieces for 5 rolls.
To make, first cook the bacon about three-quarters of the way so it’s cooked through, but very flexible. Remove to a paper towel to absorb excess grease. Next, open your can of cinnamon rolls. One at a time, unroll each cinnamon roll and place two pieces of bacon end-to-end on top of the roll, then carefully re-roll. Your cinnamon roll will be a bit thicker than it originally was and don’t worry if the bacon stands up above the roll. Use toothpicks to secure the rolls and bacon in place. Continue until you’ve made all the rolls.
Place bacon cinnamon rolls on a baking sheet lined with parchment paper, bake according to package instructions, and top with icing when finished. Voila, an easy, delicious brunch dish!