Bacon Maple Sticky Buns Recipes

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
• Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
• Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
• Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
• Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
• Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.

Steps:

• Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
• For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
• Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
• For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
• On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
• On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
• While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
• Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
• Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

Steps:

• Preheat oven to 350 degrees F.
• Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down.
• In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes.
• Serve warm and enjoy!
• Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:.

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.

Steps:

• Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
• To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
• Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
• Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
• When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
• Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
• Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
• Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
• Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

Steps:

• In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle. , On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar. , Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.

Steps:

• Heat oven to 350°F. Heat a medium skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to brown, 3 to 4 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Meanwhile, in a medium bowl, combine the maple syrup, brown sugar, and pecans. Stir in the bacon and divide among 8 muffin cups of a 12-cup muffin tin. Place the biscuits on a sheet of wax paper and sprinkle both sides with the cinnamon. Place biscuits over the bacon mixture in each of the cups, gently pressing to fit. Bake until the biscuits are golden brown, 18 to 20 minutes. Remove from oven and immediately invert onto a baking sheet. Let cool for 5 minutes before serving.