I love it when my bacon sits in a puddle of maple syrup alongside my pancakes or French Toast. In fact, I have been known to order one lowly pancake alongside my scrambled eggs and bacon just so I have a normal reason to have syrup delivered to the table. Because asking for a side of syrup for my bacon has gotten me some strange looks.
We don’t have any pancakes here, but what we do have is sticky buns. Sticky Buns which include maple syrup. Which by my reasoning makes these sticky buns the perfect place for some bacon to reside. I know you are with me on this.
Whoever decided that baking with bacon was a good idea, I thank you. We all thank you. It won’t be long before we start finding bacon bits in the baking aisle. We should get on that. But first, we should make and eat Maple Bacon Sticky Buns. I’m sure you’ll agree.
Maple Bacon Sticky Buns with Apples and Pecans
Yields 15 buns
adapted from Allrecipes.com
- 1 tsp sugar
- 1 packet active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter, soft
- 1 tsp salt
- 2 eggs, beaten
- 4 cups all-purpose flour
- 2/3 cup butter
- 2/3 cup brown sugar
- 1/4 cup Maple syrup
- 1 apple, peeled and chopped
- 8 strips bacon, cooked crisp and chopped (1/2 cup)
- 1/2 cup chopped pecans
- 1 tbsp cinnamon
- 2/3 cup brown sugar
- 2 tbsp Maple syrup
- 4 tbsp butter, melted
- Dissolve the first teaspoon of sugar and yeast in the warm water. Let stand until creamy, approximately 10 minutes.
- While the yeast works warm the milk in a small saucepan until bubbly. Remove from heat and mix in the 1/4 cup sugar, 1/4 cup butter, and salt. Stir until melted. Set aside.
- Attach the dough hook to a kitchen mixer (or work by hand). In the mixer bowl add the yeast mixture, the milk mixture, the beaten eggs and 1 1/2 cups of flour. Run mixer on low to combine.
- Add remaining flour, 1/2 cup at a time, running mixer on low after each addition to combine. When the dough pulls together into a sticky ball, remove it from the mixer to a lightly floured counter and knead by hand until smooth and elastic (5-8 minutes).
- Place the dough in a lightly oiled large bowl, turning the dough to coat. Cover with a damp cloth and let rise until doubled in volume, about one hour.
- When dough is ready, melt the 2/3 cup of butter in a small saucepan. Stir in the 2/3 cup of brown sugar and 1/4 cup of Maple syrup, whisk until smooth. Pour warm mixture into a well greased 9 x 13 baking pan. Sprinkle mixture with a few apples, pecans, and bacon pieces. Set aside.
- Melt remaining butter, set aside.
- Turn dough out onto a lightly floured counter, then roll with a lightly floured pin into an 18 x 14 rectangle. Brush with 2 tablespoons of the melted butter leaving one of the long edges unbuttered. Sprinkle the buttered surface with the remaining 2/3 cup of brown sugar, cinnamon, apples, pecans, and bacon. Drizzle everything with the 2 tablespoons of Maple syrup.
- Starting at a long side, carefully and tightly roll up, using the unbuttered edge as a seem to pinch as a seal. Brush roll with remaining melted butter.
- Using a serrated knife, cut into 15 even pieces. Place cut side down into prepared pan. Cover and let rise until doubled in volume, about one hour.
- Preheat oven to 375 degrees.
- Bake for 20-25 minutes until golden brown. Let cool in pan for 5 minutes, then invert onto platter or cutting board. Scrape remaining filling from the pan onto the rolls (particularly the end pieces).
Serve warm and enjoy!!
Holy moly! Now I know that looks like a daunting list of ingredients and instructions, but not to worry most of the time is spent waiting on the dough to rise…twice! Damn yeast baking. :) But just make some extra bacon when you start and snack on that while you work.
Conveniently you’ll also have a bottle of syrup handy for dipping.
Not that you would ever dip bacon in syrup. You’d just make these sticky buns so no one would give you the stink eye. Right? Right.