Mini Maple Bacon Cinnamon Rolls
Made easy with store-bought puff pastry!
Difficulty: Easy | Time: 45min | Yields: A dozen mini rolls
You thought you couldn’t beat the classic flavor combo of maple and bacon… but then enters: puff pastry cinnamon roll… Salty, cinnamon-y, sweet, buttery, flakey and tangy with that maple cream cheese icing. This is for sure a breakfast of champions!
And if you weren’t already sold on this recipe… These mini cinnamon rolls are the perfectly-sized, sweet sidekick to any savory breakfast or brunch spread. Not to mention, these cinnamon rolls are simplified with the use of store-bought puff pastry sheets. No homemade dough required… Just pull those store-bought puff pastry sheets out of your freezer and get crackin’!
Ingredients:
For the bacon crumbles:
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8 slices thick-cut bacon
For the cinnamon rolls:
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2 sheets puff pastry, defrosted but still cold
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1/4 cup unsalted butter, softened
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1/4 cup granulated sugar
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2 teaspoons ground cinnamon
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1 large egg
For the maple cream cheese icing:
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2oz cream cheese, softened
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1-2 cups powdered sugar
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3 tablespoons pure maple syrup
Directions:
Fry the bacon:
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Cook the bacon in a skillet on medium-low until crispy, about 10 minutes. Remove bacon from the pan and set on a plate lined with paper towels. Reserve the bacon fat in the pan.
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Once the bacon has cooled, crumble the bacon with your fingers, or chop it with a chef’s knife.
Make the cinnamon rolls:
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Preheat the oven to 425 degrees F and grease a 6.5x9” baking dish.
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Unroll two defrosted puff pastry sheets. Evenly spread the remaining bacon grease, and then the softened butter over the pastry sheets, making sure to leave a 1/2” border on the side of each pastry sheet (the longer side).
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In a small bowl, mix together the cinnamon and the sugar. Sprinkle the cinnamon sugar all over the butter and bacon fat. Feel free to press this in with your fingers. Sprinkle half the bacon crumbles over the cinnamon sugar.
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Beat together one large egg to make an egg wash. Lightly brush the egg wash on the empty border of each pastry sheet.
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Starting with long edge, opposite of the egg washed edge, begin rolling up the pastry. Once completely rolled, gently press down so the egg washed edge sticks to the pasty and seals the roll closed.
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Cut each puff pastry roll into 6 pieces to create 12 total rolls. (*1)
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Nestle the 12 cinnamon rolls into the pre-greased baking dish and brush the tops with the remaining egg wash.
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Bake for about 25 minutes, or until they’re nice and golden on top.
Made the maple cream cheese icing:
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While the cinnamon rolls are baking, make the icing: Add the cream cheese to a microwave safe bowl. Microwave the cream cheese for 10-20 seconds so it begins to melt. Whisk the cream cheese until smooth.
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Whisk in the maple syrup.
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Add in the powdered sugar and whisk until smooth. If it’s too runny, add more powdered sugar. If it’s too thick, add more maple syrup.
Garnish:
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Remove the cinnamon rolls from the oven and let cool for about 5 minutes on a wire cooling rack.
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Drizzle and spread the maple cream cheese icing over the cinnamon rolls, sprinkle with the remaining crumbled bacon and drizzle with a little extra maple syrup. These are best enjoyed fresh and warm!
Notes:
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*I like to use dental floss to cut the rolls because it doesn’t ruin the shape of roll. To create a slice with floss, wrap the floss around the roll, and pull the floss tight to make a cut. Continue to do this until you have all your cinnamon rolls cut out. If you don’t want to use dental floss, a sharp chef’s knife works great, too.
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