Description
You know those lazy Sunday mornings when you want to feel like you’ve got your life together but also don’t want to spend four hours in the kitchen? These Easy Maple Bacon Cinnamon Rolls are your answer. We’re talking fluffy, buttery cinnamon rolls with crispy bacon pieces mixed right into the filling, then drizzled with a maple glaze that’ll make you question why you ever settled for regular cinnamon rolls. The best part? We’re using store-bought pizza dough as our secret weapon, so you can skip the whole yeast-rising drama and get straight to the good stuff. My teenage nephew, who usually just grunts at breakfast, took one bite and said, “Can you make these every weekend?” Mission accomplished, my friend.
Ingredients
For the Dough Situation:
- 1 lb store-bought pizza dough (from the grocery store deli section)
- 2 tbsp butter, melted (for brushing)
For the Bacon Magic:
- 8 strips thick-cut bacon, cooked and crumbled
- 1/4 cup bacon grease (save it from cooking the bacon)
For the Cinnamon Sugar Heaven:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup butter, softened
- 1 tbsp maple syrup
- Pinch of salt
For the Maple Glaze That Changes Everything:
- 1 1/2 cups powdered sugar
- 1/4 cup pure maple syrup (don’t you dare use the fake stuff)
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
For the Final Touch:
- Extra bacon crumbles for topping
- Flaky sea salt (optional but so good)
Instructions
Cook your bacon until it’s crispy but not burnt. Save that precious bacon grease — we’re going to use it. Crumble the bacon into bite-sized pieces and set aside. Try not to eat all of it while you’re working.
Let your pizza dough come to room temperature for about 30 minutes. This makes it way easier to roll out. On a floured surface, roll it into a rectangle about 12×16 inches. Don’t stress about perfect measurements — we’re going for rustic charm here.
Mix the softened butter, brown sugar, cinnamon, maple syrup, and a pinch of salt in a bowl. Spread this mixture evenly over the dough, leaving about a 1-inch border at the top. Sprinkle the bacon crumbles over the filling, then drizzle with that saved bacon grease. Yeah, we’re going there.
Starting from the bottom edge, roll the dough up tightly but not so tight that the filling squeezes out. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss (seriously, it works better than a knife), cut into 9-12 rolls depending on how thick you want them.
Preheat your oven to 375°F. Place the rolls in a greased 9×13 inch baking dish or cast iron skillet. Brush the tops with melted butter because we’re not messing around. Bake for 25-30 minutes until golden brown and cooked through.
While the rolls are baking, whisk together powdered sugar, maple syrup, milk, vanilla, and salt until smooth. It should be thick enough to coat the back of a spoon but thin enough to drizzle. Adjust with more milk or powdered sugar as needed.
Let the rolls cool for about 5 minutes (any longer and you’ll lose your mind), then drizzle with the maple glaze. Top with extra bacon crumbles and a sprinkle of flaky sea salt if you’re feeling fancy.
Notes
Serve these warm with a strong cup of coffee or cold milk. They’re perfect for lazy weekend mornings, holiday brunches, or any time you want to feel like you’re at a bougie bed and breakfast. Pro tip: take a picture before you dig in because these disappear fast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~18g
- Carbohydrates: ~58g
- Protein: ~8g