Bacon Bourbon And Hazelnut Cinnamon Buns Recipes

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AIR-FRYER BOURBON BACON CINNAMON ROLLS



Air-Fryer Bourbon Bacon Cinnamon Rolls image

This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. -Shannen Casey, Berkeley, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 rolls.

Number Of Ingredients 6

8 bacon strips
3/4 cup bourbon
1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
1/2 cup chopped pecans
2 tablespoons maple syrup
1 teaspoon minced fresh gingerroot

Steps:

  • Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon., In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings., Preheat air fryer to 350°. Separate dough into 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 bacon strip on each strip of dough, trimming bacon as needed; reroll, forming a spiral. Pinch ends to seal. Repeat with remaining dough. Place 4 rolls on ungreased tray in air-fryer basket; cook 5 minutes. Turn rolls over and cook until golden brown, about 4 minutes., Meanwhile, combine pecans and maple syrup. In another bowl, stir ginger together with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecan mixture; cook, stirring frequently, until lightly toasted, 2-3 minutes., Drizzle half the icing over warm cinnamon rolls; top with half the pecans. Repeat to make a second batch.

Nutrition Facts : Calories 267 calories, Fat 14g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 490mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

CINNAMON BUNS



Cinnamon Buns image

Provided by Food Network

Categories     dessert

Time 5h50m

Yield 24 cinnamon rolls

Number Of Ingredients 15

Nonstick oil spray
1 cup yeast starter
1/2 cup granulated sugar
1/2 cups vegetable oil (recommended: Mazola)
1 tablespoon salt
1 1/2 cups hot tap water
1 (1 tablespoon) package dry active yeast
6 cups all-purpose flour (recommended: Pillsbury)
2 sticks butter
1 1/2 cups brown sugar, plus more if needed
1/2 cup ground cinnamon
1 cup chopped pecans
1/2 cup raisins
4 cups 10x powdered sugar
3/4 cup half-and-half

Steps:

  • Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
  • In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
  • After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
  • Cook's Note: If the dough mix is too loose, add more flour.
  • Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
  • When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
  • Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.
  • Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.
  • Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.
  • You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
  • Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.
  • Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.
  • Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BACON BUNS



Bacon Buns image

Mary Ann Simkus, Hampshire, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 4

10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten

Steps:

  • In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels., Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes., Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

GRAMPA RAY'S BACON BUNS



Grampa Ray's Bacon Buns image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 72 pieces

Number Of Ingredients 12

1/2-pound lean bacon
1 small onion, optional
2 pounds ham
2 cups milk
1/2-pound (2 sticks) butter
1/2 cup sugar
1 teaspoon salt
1 package dry yeast
5 eggs
6 cups all-purpose flour, plus up to 1 cup more if dough seems really sticky
1 egg yolk
1 tablespoon water

Steps:

  • Filling: Chop bacon into small pieces; fry until crisp and drain off the fat. If adding onion, chop finely and cook with the bacon. Chop ham into small pieces. Combine ham with bacon mixture and grind in meat grinder or food processor. Cool in refrigerator. This may be done 2 to 3 days in advance. This mixture also freezes well.
  • Dough: Heat milk in a saucepan. Add butter to melt. Add sugar and salt and cool. Dissolve yeast in 1/2 cup of this liquid until yeast is activated, about 5 minutes. Beat 5 eggs slightly and add to remaining milk and butter mixture; blend and add to the yeast mixture. Add flour and use a dough hook to mix in a standing mixer for at least 5 minutes. Place in a greased bowl until doubled in size. Punch down and let rise until doubled again.
  • Roll out dough on a floured board to 1/8-inch thickness. Use a 4-inch round cutter or a clean tin can to cut the dough. In each circle place a lump of filling in the center, close the dough over, pinch all corners together, seal, and turn over so that seam is on bottom. Place on a baking sheet in rows. Let rise until doubled.
  • Preheat oven to 350 degrees F.
  • Combine egg yolk and water in a small bowl and brush over top. Bake for 15 minutes.

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