These are my worlds greatest cinnamon rolls filled with blueberries and drizzled with a maple glaze and topped with bacon. Bacon Blueberry Cinnamon Rolls take cinnamon rolls to a whole new level.
I sadly discover this last week my 3 blueberry bushes were choked out from the mint that over ran my bed after last summers neglect.
It was a sad moment but Colt has promised to find me some new bushes and a better location.
He also spent the weekend pulling out more mint then I could image to reclaim the bed, planted tomatoes and a fig tree so I'm hoping by the end of summer for a bounty of goodness.
I guess this year a trip to the blueberry farm will be in order to fill the freezer with one of my favorite summer time fruits.
Bacon Blueberry Cinnamon Rolls are perfect for a special Father's Day filled with blueberries, drizzle with a maple glaze and topped with bacon.
Could life get any better?
Colt ate 2 the first night, I don't know where he fits it. These are huge!
In a mixing bowl combine 1/2 cup warm water under 110 degrees, 1/2 teaspoon sugar and 2 packages 4 1/2 teaspoons active dried yeast. Mix until yeast is dissolved and allow to rest 5-8 minutes.
Yeast should look gorgeously foamy like this.
Add an additional 1/2 cup sugar, 1/4 cup brown sugar, 1 cup room temperature buttermilk, 2 teaspoons vanilla, 2 whole eggs and 3 whole egg yolks, mix until well combined.
Add 5 1/4 cups flour, 1 teaspoon sea salt and knead on 2 until flour is combined enough to increase speed to 4 without flour flying everywhere. Knead for about 5 minutes or until smooth and elastic.
Dough should be soft, smooth and elastic. If sticky add up to an additional 1/2 cup flour a little at a time to form a soft, smooth dough.
Add room temperature butter a tablespoon at a time until all 14 tablespoons butter have been added while kneading on speed 4.
The dough will become super sticky.. Just keep kneading.
It will eventually become smooth and glorious again.
Place into a large greased bowl and cover with plastic wrap.
Rise for about 1 1/2- 2 hours or until doubled in size.
Remove dough and divide in two. Roll each half into a 12"x12" square using additional flour as needed to keep dough from sticking.
Smear 2 1/2 ounces cream cheese and 1 tablespoon softened butter over each half of dough.
Spread mixture evenly over dough.
This is my secret weapon right here. It makes the dough flaky like croissants.
Fold dough like a letter into 3rds.
Repeat, going the long way and set aside. Set dough aside.
Mix together 6 tablespoons softened butter, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon vanilla, 3 heaping tablespoons honey, 2 tablespoons cinnamon and 1/2 teaspoon salt.
Mixture should look like this.
Roll one half of dough into a 12"x18" rectangle and smear with half of the butter-brown sugar mixture over dough leaving a 1/2" space along the long edge at the top. Sprinkle 1 cup blueberries and 2 1/2 slices cooked bacon, chopped (optional). Roll cinnamon rolls to form an 18" long log and pinch seams closed.
Cut in 2" sections.
Grease 2 (9"x13") pans plus an 8"x8"pan with butter. Add cut rolls, cover and allow to rise until double in size or refrigerate overnight to bake fresh in the morning.
If refrigerating remove rolls 45 minutes before baking to allow to rise and come to room temperature.
Bake risen rolls in a 375 degree oven for 30-35 minutes until a toothpick inserted into the center of rolls comes out clean.
To make maple drizzle combine 2 tablespoons softened butter and 3 ounce cream cheese.
Mix until smooth and well combined.
Add 3 tablespoons pure maple syrup and 1 cup confectioners sugar. Mix until smooth. Scrape down sides of bowl as needed.
Add 3 tablespoons buttermilk and mix until smooth and combined.
Oh my gosh soooo good!
Drizzle over warm rolls.
Fry 8 slices bacon and chop.
Sprinkle bacon evenly over the top!
All I can say is if heaven had a taste this my friends would be it!
Bacon Blueberry Cinnamon Rolls
Bacon Blueberry Cinnamon Rolls are a must make and perfect for Fathers Day.Prep time: PT30M
Cook time: PT35M
Total time: PT4H0M
Yield: 18 Rolls
- 4 1/2 teaspoons Active Dry Yeast (2 packages)
- 1/2 cup Warm Water, 110 degrees
- 1/2 teaspoon Sugar
- 1 cup Buttermilk, Room Temprature
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 2 teaspoons Pure Vanilla Extract
- 2 whole Eggs, Beaten
- 2 whole Egg Yolks, Beaten
- 5 3/4 cup All-Purpose Flour Plus More For Rolling
- 1 teaspoon Sea Salt
- 14 tablespoons Butter, Room Temperature, Plus additional for greasing bowl and pan
To Smear On Dough:
- 5 ounces Cream Cheese, Room Temprature
- 2 tablespoons Butter Room, Temperature
Cinnamon Roll Filling:
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 6 tablespoons Butter, Softened
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Honey
- 2 tablespoons Cinnamon
- 1/2 teaspoon Salt
- 2 cup Blueberries
- 5 slices Bacon, Cooked and Crumbled
Maple Icing With Bacon:
- 2 tablespoons Butter, Softened
- 3 ounces Cream Cheese, Softened
- 1 cup Powered Sugar
- 3 tablespoons Maple Syrup
- 3 tablespoons Buttermilk
- 8 strips Bacon, Cooked and Crumbled
- To make the dough take water, 1/2 teaspoon sugar and yeast. Mix and allow to sit until bubbly, around 8 minutes.
- Place in to mixer fitted with a dough hook. Add buttermilk, 1/2 cup sugar, 1/4 cup brown sugar,vanilla and eggs. Mix until well combined.
- Mix until combined. Add 5 1/4 cups flour and salt. Mix on 2 or low until starting to combine. When ingredients are combined well enough to avoid flour flying everywhere turn to 4 or medium and knead for about 5 minutes until smooth and elastic. It will still be soft but not sticky. Add more flour at this point if needed to make a soft, smooth, elastic dough.
- Continue kneading at speed 4 or medium while adding butter 1 tablespoon at a time evenly distributing the butter around the edges and in the middle of dough. It will be gooey do not panic continue to knead for up to 8 minutes, dough will become soft and smooth again.
- Place into a large greased bowl. Cover and let rise for 2 hours or until doubled in size.
- When dough has doubled in size punch down and divide into 2. Roll each half of dough to a 12" x 12" square using flour as needed to keep dough from sticking to the surface.
- Spread 2 1/2 ounces of cream cheese and 1 tablespoon of butter over each half. Fold each square into thirds like an envelope in both directions. Allow to rest while making filling.
- For the filling, mix brown sugar, granulated sugar, butter, honey, cinnamon and salt by hand or in a mixer fitted with paddle attachment until well combined.
- Now take one square and place seem side down. Roll into a 12" x 18" rectangle. Take half of filling and smear all over the dough leaving 1/2" space around the longest edge farthest from you. Sprinkle each half of dough with 1 cup blueberries and 2 1/2 strips bacon crumbled.
- Starting with edge closest to you roll dough into a tight roll, pressing and tucking as needed. Roll should be 18" long. Pinch long seam closed with fingers. Roll seam side down and cut in 2" intervals. Repeat with remaining square. Place into (2) 13"x9" buttered pans plus a greased 8" x8" pan. Cover with plastic wrap, allow to rise until doubled in size or refrigerate until the following day.
- If refrigerated remove rolls from the refrigerator, allow rolls to come to room temperature for about 45 minutes. Otherwise skip this step
- Preheat oven to 375 degrees. Bake rolls for 30-35 minutes until knife inserted in center comes out clean.
- While cinnamon rolls bake make maple drizzle. Place butter, cream cheese and vanilla into mixer bowl fitted with whisk attachment. Beat until smooth and creamy. Add sifted confectioners sugar and maple syrup beat until smooth. Slowly drizzle in buttermilk while mixing until creamy.
- Drizzle baked rolls with maple icing and sprinkle with bacon bits. Serve warm.