Happy Birthday to me! This was my birthday brunch this week and it was deadly. Deadly in a good way. The deadly kind of I have died and gone to heaven….so good.
I’ve been craving some sticky buns and bacon lately so naturally this was the perfect combination. The bacon actually turns out candied by the end of it so it leaves you with smoky, salty, and sweet goodness.
This dough is really easy to put together and takes very little effort to prepare this whole meal. I prepped this out the night before and par baked it for 20 minutes then finished it off in the oven in the morning until they were warmed through and deliciously golden.
Inverting these can be a tricky thing so be very careful while handling. Use oven mitts and be sure you have a good steady seal when you flip it. Take your time. You do not want hot caramel spilling all over the place!
I love this recipe because it really is so versatile. Add pecans, dried cranberries, or bananas on top for a yummy twist. A bacon banana sticky bun sounds amazing. This might happen very soon. You heard it here.
Prep Time 1 Hour
Servings Makes 14 Buns
In your stand mixer with a dough hook attachment or in a large mixing bowl combine the package of dry active yeast and the sugar. In a microwave safe bowl combine the milk, water and butter, heat in the microwave for 1 minute. Pour in the mixing bowl with the sugar and yeast and mix together. Let stand for 5-10 minutes until the mixture looks foamy. While mixing the mixture add the egg and combine.
While mixing, slowly begin incorporating the flour one cup at a time. The dough should start to look tacky and should pull away from the sides of the bowl. Use more or less flour for a soft, smooth looking dough. Knead dough for 10 minutes.
Place the dough in a lightly oiled bowl and roll the dough in the oil to coat. Cover with plastic wrap and place in a warm place to rise for about 30 minutes or until doubled in size.
Meanwhile, prepare the sticky glaze. Preheat a skillet over medium high heat and add the bacon slices. Cook until the bacon is crispy. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. In a microwave safe bowl combine the butter, heavy whipping cream, sugar and cinnamon. Heat in the microwave for 1 minute or until butter and sugar is melted.
Grease two 9″ round cake pans and divide the glaze evenly between the two of them. Divide and evenly sprinkle the crisped up bacon on top of the glaze in the cake pans. Set aside.
Once the dough has risen, preheat your oven to 350 degrees F.
Punch down dough and place it to a floured surface. Stretch dough out to a rectangle and roll out into a 16″x13″ rectangle. About a 1/2″ thick.
Spread the softened butter over the the surface of the dough. Whisk together the brown sugar, granulated sugar and cinnamon. Sprinkle the sugar mixture evenly over the surface of the dough and leave about 1/4″ borders around the edges.
Start with one end and tightly roll the dough “jelly roll” style and pinch the edges to seal .
Use a knife to cut the roll into 14 even slices about 1″ thick.
Place the slices cut side up evenly spaced in the prepared cake pans.
Place the pans on sheet pans to prevent from a boiled over mess in your oven. Bake on the middle rack of your oven for 25 minutes until the buns are golden brown.
Remove and cover pans with foil and carefully invert onto wire racks. Allow to cool for 1 minute before serving. Enjoy!
Here’s the printable!