Bacon Pecan Cinnamon Rolls
Made with frozen bread dough, these Bacon Pecan Cinnamon Rolls are a taste of the senses. Salty and sweet, the whole pan of these rolls will be gone lickety-split.
- 1 1/4 cup powdered sugar
- 1/3 cup heavy whipping cream
- 1 cup chopped pecans
- 3 pieces bacon, cooked and crumbled
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
- 2 frozen white bread dough loafs, thawed
- 3 Tbsp butter, melted
- Spray a 9x13 pan with cooking spray.
- In a small bowl combine the powdered sugar and heavy whipping cream. Pour the mixture into the pan and spread evenly with a spatula. Top with half of the chopped pecans.
- In a small bowl combine the brown sugar, cinnamon, bacon and the rest of the chopped pecans.
- On a lightly-floured surface roll each of the loafs out to a 9x13 inch rectangle. Brush half of the butter on each of the loafs and sprinkle with the cinnamon mixture.
- Start rolling up one of the loafs from the long side and once rolled, cut the log into eight pieces. Place cut side up in the pan. Repeat with the other loaf of dough.
- Once all of the cinnamon rolls are in the pan, spray a piece of plastic wrap with baking spray and cover the rolls. Let rise until doubled, about an hour.
- Preheat your oven to 350ºF. Remove the plastic from the rolls and bake until golden brown, about 30 minutes.
- Remove from oven and cool 5 minutes. Flip the rolls onto a serving platter and serve warm.
To make rolling the dough easy, make sure the dough is completely thawed. No need for a frosting on these rolls–these rolls are self-saucing.