You stopped listening after "bacon wrapped," didn't you?
1 cup milk
2 teaspoons active dry yeast
4 tablespoons sugar, divided
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 large egg
6 tablespoons butter, melted
1 cup butter, melted
3 cups brown sugar
4 tablespoons cinnamon
1 teaspoon salt
12 strips thick-cut bacon
2 cups cream cheese, melted
1/4 cup powdered sugar
1/4 cup maple syrup
1 tablespoon vanilla
1 tablespoon lemon juice
1/4 cup milk
Sundays Ain't Scary
We’re giving you FREE access to Live TV to beat the Sunday Scaries!
Make the dough: Warm milk in a small pot over medium heat until it reaches 110 degrees. Add 2 tablespoons of sugar and the yeast, and whisk to dissolve. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes.
In a stand mixer fitted with the paddle attachment, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt. Mix until combined.
Add milk/yeast mixture and the egg, and mix until just combined. Add melted butter and continue to stir until a shaggy dough forms. Scrape the bowl and switch the paddle to the dough hook attachment. Knead for 4 to 5 minutes until dough is shiny.
Remove dough and place in a well-oiled medium-sized bowl. Cover with plastic wrap and proof until dough has doubled in size, approximately 1 1/2 hours. Punch down dough to remove air and chill in the fridge for 1 hour to overnight.
Make the filling: In a medium-sized bowl, mix butter, brown sugar, cinnamon and salt. Set aside.
Make the icing: Add powdered sugar, maple syrup, vanilla and lemon juice to cream cheese and beat until combined. Add milk and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
Assemble the buns: Preheat oven to 375 degrees.
Remove chilled dough from the fridge, and roll out on a floured surface into a rectangle, approximately 16 by 24 inches. Spread filling evenly over dough, leaving about an inch border on all sides. Place strips of bacon evenly lengthwise across the rectangle. Starting from the bottom, roll dough up into a tight roll. Cut the ends off to create an even log, and divide into 9 portions, approximately 2 inches thick. Place buns in an oiled pan, cover with plastic wrap and refrigerate for 1 hour or overnight.
Once buns are puffy, bake in the oven until golden, approximately 30 minutes. Pour the glaze over the buns while they are still warm, and serve.