After almost two weeks of chest colds, head colds, and stomach bugs running rampant in our house, I am fiiiiiinally back in the kitchen! Oh, how I have missed my usual post and sharing my goodies with you all! Here in Connecticut, we are being buried by loads of snow, so what a perfect day to try out these tasty breakfast treats. While it may be easy and convenient to buy the pre-packaged buns, these are well worth the effort if you have a little extra time on one of those weekend mornings. The layers of simple dough, salty bacon, crunchy hazelnuts, and sweet, sugary bourbon icing make for the perfect dipping companion for that early cup of coffee! Here are the steps for Bacon Bourbon Cinnamon Nut Rolls.
1 store bought rolled pizza dough (such as Pillsbury)
1 1/4 cups hazelnuts
7 slices raw bacon (plus a few extra for picking 🙂 )
6 TBS unsalted butter
1 1/4 cups brown sugar
1 TBS ground cinnamon
1/2 cup hazelnut creamer
1 large egg beaten with 1 TBS water
1/2 cup confectioners’ sugar
1 tsp vanilla extract
2 TBS bourbon
1 tsp salt
Heat the oven to 375 degrees F. Place the hazelnuts in a sauté pan over medium high heat and cook until golden brown and fragrant, tossing frequently, about 5 minutes. Let cool. Pulse in a food processor until they are coarsely chopped but not ground to a powder. Set aside.
Cook the bacon in a skillet over medium heat until very crispy. Remove and drain on a paper towel. Chop into small “bits.” Toss together the bacon bits and hazelnuts in a bowl and set aside.
Heat a light sauté pan (so you can accurately see the color of the butter) over medium heat. Add the butter in pieces and melt, stirring constantly, until the butter is foaming. As this foam dissipates the butter will begin turning brown. Remove from the heat and pour into a separate, cool bowl.
Next, combine the brown sugar and cinnamon in a small bowl. In a saucepan, over medium heat, warm 1/4 cup of the creamer with the brown butter to a boil. Immediately add the mixture into the brown sugar and stir until dissolved.
In a small bowl, make a glaze by combine the remaining 1/4 cup creamer, confectioners’ sugar, vanilla, bourbon and salt. Whisk until smooth and set aside.
Roll out the dough into one large rectangle. Spread the cinnamon sugar over the dough, leaving a 1-inch border around the edges to help seal the buns. Brush the egg over the border.
Set aside about 1 cup of the bacon-hazelnut mixture for topping. Layer the rest over the cinnamon and pat down to secure. Begin rolling the dough up, tightly, from the edge closest to you. When you reach the end, pinch the dough to seal.
Cut the log into 1 1/2 inch wide pieces. Gently place the buns into a greased muffin tin. Lightly brush the tops with beaten egg and top with the remaining bacon-hazelnut mixture.
Bake the buns for 12 minutes. Rotate the pan and bake about 5-7 minutes longer or until golden brown on top.
Remove and let cool for about 10 minutes. Transfer letting them cool on a wire rack a few minutes longer. Generously drizzle the glaze over the buns and enjoy!
These rolls were so much fun to make, they’re messy and gooey and make the house smell like grandma’s, and they’re even more fun to devour! They weren’t perfect, but that made them all the better! They may be a little extra work but the result is a special brunch treat that the whole family will love. I can’t wait for Luca to reach counter-height and join me in the rolling and the mixing and the layering! It’s great to be back, Foodies!
Stephanie a.k.a. The Foodetarian