Yesterday I had a really nice light dessert.
This is not the case today.
In fact, if you are a vegetarian you need to click away now.
I have a lovely pie for you tomorrow but you will not like be today while I celebrate one of my favourite foods-bacon.
I’ll get to the bacon in a minute.
You see I was recently reading the latest in a book series that I really like (Hannah Swenson by Joanna Fluke) and it was called “Cinnamon Roll Murder”.
Guess what I needed right away?
That day we also picked-up our pork from the farmer and had some ridiculously large pieces of bacon to contend with (by ridiculous I mean; fabulous, wonderful and wondrous). A friend had also passed along some early season maple syrup to us.
Well, perfect storm it was so Maple Bacon Sticky Buns were born.
I have 2 cups of lukwarm milk, 2 T. maple syrup and 2 tsp of yeast.
While this proofs (bubbles), I chopped up 4 very thick pieces of bacon.
This got added into my maple and milk mixture.
I made a soft dough with 4 cups of flour and let it sit for 20 minutes.
I’d cooked my bacon on a broiling pan and had all these fantastic drippings that I couldn’t waste.
So I buttered my baking dish with it and added a 1/4 inch of maple syrup.
I rolled out my dough, buttered it with more bacon drippings, gave it a layer of brown sugar and sprinkled with 1/2 tsp. cinnamon.
Rolled it up and sliced into two inch chunks.
Place in my prepared pan, sprinkled with more chunks of bacon (two more thick pieces cut up) and let it sit for 20 minutes. Bake at 330 for 45 minutes.
Not rich enough yet?
How about a maple glaze?
1/3 cup maple syrup mixed with enough icing sugar (approx. 1 1/2 cup) to make an icing that is think enough to pour.
Yep, that’s just right.
Cover your sticky buns with the glaze.
Try not to let anyone catch you licking the pan.