Servings: 5
Total Time: 45 Minutes
Ingredients
- 1 pack Godshall’s Chicken Bacon
- 1 package, large “grand cinnamon rolls, 5 rolls (about 17.5 oz)
- ¼ cup brown sugar
- 4 tablespoons maple syrup
- 1 tablespoon bourbon
- 1 tablespoon butter
Glaze:
- 4 tablespoons unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon bourbon
Instructions
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Preheat oven to 350°F.
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Make the candied bacon: Line a baking sheet with parchment paper. Lay the chicken bacon slices flat so that they don’t overlap. In a small bowl, mix together the brown sugar, 4 tablespoons of maple syrup, and 1 tablespoon of bourbon. Brush the bacon strips with the maple syrup mixture, and then bake for 15 to 20 minutes or until the bacon is crispy, watching carefully so it doesn’t burn. Cool before chopping into rough pieces, and set aside.
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Assemble the cinnamon rolls: Unroll the 5 cinnamon rolls into long flat strips. Sprinkle the chopped candied bacon on top of the rolls, evenly distributing, while reserving about ½ cup to set aside. Roll back up each cinnamon roll, while being careful to keep the chopped bacon pieces inside. Grease the bottom and sides of an 8” cake pan with butter. Place the 5 rolls into the cake pan in a circle, allowing the edges to touch. Bake for 20 minutes or until golden brown.
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Make the glaze: While rolls bake, in a medium bowl whisk together the butter and cream cheese until smooth. Add the powdered sugar and mix until combined. Then whisk in the maple syrup and bourbon, and set aside.
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Glaze and serve: Let the baked rolls cool for 5 minutes, then pour the maple bourbon cream cheese glaze over the warm rolls. Sprinkle with the remaining candied bacon over top. Serve immediately while still warm.
