Sweet, sticky, and studded with smoky bacon—these Bacon Pecan Sticky Rolls are what brunch dreams are made of. We're so grateful for Happy Bake Day for sharing this delicious recipe–who says indulgence can’t have a savory twist?
For the dough: ¾ cup whole milk 2¼ teaspoons instant yeast ¼ cup granulated sugar 2 eggs, room temperature ¼ cup salted butter, melted 3 cups bread flour, plus more for dusting ¾ teaspoon salt
For the topping: ½ cup salted butter, softened 1 cup dark brown sugar 1 teaspoon vanilla extract ¼ teaspoon cinnamon ¼ cup heavy whipping cream 1½ cups pecans, roughly chopped 5 ounces Tender Belly No-Sugar Added Signature Bacon, cooked and chopped
For the filling: ½ cup salted butter, very soft 1 cup dark brown sugar 1 tablespoon cinnamon 5 ounces Tender Belly No-Sugar Added Signature Bacon, cooked and chopped
Instructions
Preheat oven to 400℉. Line a baking tray with aluminum foil and place an oven-safe wire rack over the foil. Place 10 ounces of Tender Belly No-Sugar Added Signature Bacon strips over the wire rack. Bake for 20-25 minutes, or until bacon is browned. Cool completely then roughly chop and divide in half.
Make the dough: Warm milk for dough on stovetop or in microwave (check yeast package for ideal temperature). Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, mix, and allow the yeast to activate for 5 minutes, or until foamy.
Add eggs, melted butter, flour and salt. With the dough hook attachment, knead the dough on medium-high speed in the stand mixer for about 7 minutes, or until the dough is smooth, slightly sticky, and pulling away from the sides of the bowl.
Transfer dough to a well-oiled bowl and cover with plastic wrap. Allow dough to rise for 1-1½ hours, or until doubled in size.
Make the topping: Add the butter, brown sugar, vanilla, cinnamon, and cream to a medium saucepan. Warm over low heat, stirring constantly, until the butter has melted and the sugar is smooth. Increase heat to medium and bring the sauce to a boil. Remove from heat.
Stir the pecans and half of the chopped bacon into the sauce mixture. Pour the mixture into a greased 13x9 baking dish.
Make the filling: In a medium bowl, combine butter, brown sugar, and cinnamon. Mix until smooth.
Transfer dough to a well-floured surface and roll out into a 12x18 inch rectangle.
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Sprinkle with the remaining half of chopped bacon.
Starting at one of the 12-inch ends, begin rolling the dough. Make sure to roll the dough tightly and evenly.
Cut roll into 12 equal slices with a serrated knife. Place the rolls into the baking dish with the pecans and cover with plastic wrap. Allow the rolls to rise for 30 minutes or until nearly doubled in size. Meanwhile, preheat oven to 375℉.
Once the rolls have risen, bake for 25-30 minutes, or until deeply golden on top. Allow to cool in the baking dish for 15 minutes then carefully overturn the baking dish onto a baking tray lined with parchment paper. Serve warm. Enjoy!
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