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Bacon Cinnamon Buns

 Bacon Cinnamon Buns
I absolutely love bacon! I also love recipes that blend sweet and savory flavors, so I put chopped bacon in traditional cinnamon buns for a finger-licking-good combination. —Danielle Williams, Newport, Rhode Island
12 ServingsPrep: 50 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg yolk
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-3/4 to 3 cups King Arthur Unbleached All-Purpose Flour
  • 5 bacon strips, chopped
  • 1/2 cup packed brown sugar
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ICING:
  • 2 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 2 tablespoons whole milk
  • 1 tablespoon maple syrup


  • In a small bowl, dissolve yeast in warm milk. In a large bowl,
  • combine the sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast

2 of 2

Bacon Cinnamon Buns (continued)

Directions (continued)

  • mixture and 1 cup flour; beat on medium speed for 2 minutes. Stir in
  • enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.
  • In a small skillet, cook bacon over medium heat until crisp. Remove
  • with a slotted spoon; drain on paper towels. Discard drippings,
  • reserving 2 tablespoons.
  • Wipe skillet clean if necessary. Combine the brown sugar, syrup,
  • cinnamon, nutmeg and reserved bacon drippings in skillet; cook and
  • stir over medium heat until blended. Cool to room temperature.
  • Punch dough down. Roll into an 18-in. x 12-in. rectangle. Spread
  • bacon mixture to within 1/2 in. of edges. Roll up jelly-roll style,
  • starting with a short side; pinch seams to seal. Cut into 12 rolls.
  • Place rolls, cut side down, in a greased 13-in. x 9-in. baking dish.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 400° for 18-20 minutes or until golden brown.
  • In a small bowl, beat the icing ingredients until smooth. Spread over
  • warm rolls. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 cinnamon bun equals 401 calories, 16 g fat (9 g saturated fat), 55 mg cholesterol, 307 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.