Bacon-Caramel Rolls
How can you make cinnamon rolls even better? Add bacon and caramel, of course! These gooey, mouthwatering rolls will quickly become the star of your breakfast or brunch.
Ingredients
Directions
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Preheat oven to 400°F. Line a 15x10-inch baking pan with foil. Place bacon in prepared pan. Bake 15 minutes or until crisp; drain on paper towels. Coarsely chop bacon.
Grease a 13x9-inch baking pan. In a medium bowl combine 3/4 cup brown sugar, melted butter, and corn syrup. Stir in pecans and half of the bacon. Spread mixture in prepared pan.
Stir together 2/3 cup brown sugar and cinnamon. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle, stopping to let dough relax if needed. Spread with softened butter. Sprinkle with remaining bacon, cinnamon-brown sugar, and, if desired, raisins.
Tightly roll up each rectangle into a spiral, starting from a long side, and seal seam. Cut each into eight slices; place on top of pecan mixture in pan. Cover and let rise in a warm place until nearly double in size (1 hour).
Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. If needed to prevent overbrowning, cover loosely with foil the last 10 minutes. Cool in pan on a wire rack 5 minutes. Invert rolls onto a platter. Serve warm.
To Store
Place cooled rolls in a single layer in an airtight container. Store in refrigerator up to 3 days. To reheat, preheat oven to 350°F. Wrap rolls in foil and bake 15 minutes. Or wrap rolls, one at a time, in waxed paper and microwave 20 to 30 seconds.