

Peanut Butter Bacon Cinnamon Rolls
Hickory Smoked Thick Cut Bacon 16oz
Peanut Butter Bacon Cinnamon Rolls take a classic pastry to a new level with a unique twist. Sunny Valley Thick Cut Smoked Hickory Bacon adds a savory and smoky flavor, while crunchy peanut butter brings a delightful texture. These rolls are finished with a sweet icing and a bacon crumble garnish, creating a perfect balance of sweet, salty, and crunchy in every bite. Perfect for breakfast, dessert, or a special treat, these cinnamon rolls are sure to impress.

Serves:
12 rolls
Time To Prepare:
2.5 hours (including rising time)
Directions
- Prepare the Dough: In a large mixing bowl, combine the warm milk and yeast. Let sit for 5 minutes until the yeast is bubbly. Add the sugar, melted butter, salt, and eggs. Mix until combined. Gradually add the flour and mix until a dough forms. Knead the dough for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Cook the Bacon Filling: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon or tongs and drain on paper towels. Chop ½ of the cooked bacon into small pieces and set aside. Reserve the bacon fat. The rest of the bacon can remain in the rough chop state for sprinkling.
- Prepare the Filling: In a medium bowl, combine the softened butter, crunchy peanut butter, brown sugar, bacon, and cinnamon. Mix until well combined.
- Roll Out the Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
- Spread the Filling: Spread the peanut butter mixture evenly over the rolled-out dough. Sprinkle the rough-chopped bacon pieces evenly over the filling.
- Roll and Cut the Dough: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal pieces.
- Grease the Pan: Grease a 9×13-inch baking dish with the reserved bacon fat. Place the rolls in the greased baking dish.
- Second Rise: Cover the baking dish with a clean kitchen towel and let the rolls rise for another 30 minutes.
- Prepare the Garnish: Cut the 6 pieces of remaining bacon in half, creating 12 pieces. Tie each piece into a knot. Place each knot with the “arms” extended outwards onto a cookie sheet. Bake the knots alongside the rolls, on the top rack of the oven. At 15 minutes, carefully flip each bow and return to the oven and allow to bake until the bacon is fully covered in fat bubbles, ensuring that it is a crisp finish.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.
- Prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle and Garnish: Drizzle the icing over the warm cinnamon rolls. Place a bacon knot atop each roll as a bow. Serve immediately.
Ingredients
- 1.5 lb. SunnyValley Thick Cut Smoked Hickory Bacon
- 1 cup warm milk (110°F/45°C)
- 2 1/4 tsp. active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp. salt
- 2 large eggs
- 4 cups stone-ground whole-wheat flour
For the Filling:
- 3/4 cup unsalted butter, softened
- 1 cup crunchy peanut butter
- 1 cup brown sugar
- 4 tbs. ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2 tbs. milk
- 1 tsp. vanilla extract