The men in my house love bacon, so when I saw this recipe I knew I had winner for my husband's special day. I was right, he loved them. If you are want a delicious cheat day breakfast, this recipe is worth every yummy morsel, but warning this is a once (maybe twice) a year calorie thing. Thanks "Food Folk and Fun" blog.
Bacon Sticky Buns Recipe
Yields: 12 buns
Prep time: 3-4 hours, plus overnight to let dough rise if not making it partly the night before you will need 2 1/2 hours for the dough to rise the first time.
Bake time: 25-30 minutes
For the dough:
3 large eggs (at room temperature)
1/4 cup granulated sugar
3/4 cup buttermilk (at room temperature)
1 1/4 tsp salt
1 packet Instant yeast
3 TBSP lukewarm water
4 1/4 cups I bleached all-purpose flour
6 TBSP butter, softened
For the Caramel Glaze:
6 tbsp butter
3/4 cup packed light brown sugar
3 Tbsp light corn syrup
2 tbsp heavy cream
1/8 tsp salt
For the filling
4 tbsp butter melted
3/4 cup packed light brown sugar
2 1/4 tsp ground cinnamon
Pinch of salt
12pieces of bacon, cooked until still pliable but not crisp
For the Topping
Rest of the package of bacon (4-6 slices) cooked till crispy & chopped
Instructions:
THE NIGHT BEFORE:
1. Mix yeast & water in a small container (I used one of my 4 oz crystal tumblers). Set off to the side.
2. Cream the sugar & butter together
3. Whisk in eggs, buttermilk, and salt into sugar & butter. Now add the yeast
4. Now whisk in 1 cup of flour. Then whisk in another cup. Now I move to my wooden spoons. Adding 1 cup at a time. The mixture should feel wet ,but not sticky. If needed add the other 1/4 cup of flour
5. Place dough on a clean lightly floured surface. Knead by hand for one minute.
Lightly spray a large bowl with non-stick cooking spray. Place dough inside. Cover with cling wrap and place in frig over night.
For filling:
Mix melted butter, brown sugar, cinnamon & salt in a small bowl cover and store overnight.
THE MORNING OF:
Set out your dough to warm up.
Cook bacon 12 piece but not to crispy. It helps to use the microwave 4 minutes on high. I check them if they are not done I cook 1 minute at a time. Let them cool
Caramel glaze:
1. Place butter, corn syrup, brown sugar, heavy cream & salt in small sauce pan. Stir continuously until you have a rolling bowl on the edges of the pan.
2. Spray the sides and bottom of a 13x9 baking dish.
As boy:
1. Place the dough on a lightly floured surface and roll out until you have 12x16" rectangle.
2. Evenly spread your filling over the dough.
3. Standing with the long way in front of you, use a pizza cutter to divide the dough into 12 (approximately 1") strips. It helps if you it in half, then cut each piece in half and finally cut three piece within each of those.
4. Lay 1 piece of bacon on each strip. Roll them up and place them snug into your 13x9'pan with the glaze on bottom.
5. Cover with cling wrap and let them rise 1-1 1/2 hours until doubled in size on the counter. It is a little hot in Texas so mine actually rose in 45 minutes today.
Baking & finish:
1. While the dough is rising cook up the leftover bacon from the package (4-6 slices) in a skillet until they are crispy. Once they are cool I crumbled them and set aside.
2. "Food Folk and Fun" blogger recommended this baking method and I really liked it. Place oven rack in the lower middle position and put my bar stoneware upside down on the rack. You cold use a pizza stone or inverted cookie sheet.
Preheat the oven to 350 degrees Fernheiht.
3. Place your pan of buns on top of the bar pan (or what ever you chose to use) and bake until golden brown about 25-30 minutes.
4. Place on wire rack to,cool for 10 minutes. I inverted my large platter on top of the bun pan and then flipped them over together. The buns came right out beautifully. Now top with your crumbled bacon. Serve warm.
They were just perfect with my French Press coffee.
