Mini cinnamon bacon rolls
Mini cinnamon bacon rolls were one of my contributions to the Mother’s Day coffee hours at St. Paul’s Episcopal Church.
The Hospitality Committee of St. Paul’s wastes no opportunity to put on a good spread, even if it’s for ourselves (we’re almost 100 percent mothers). So I looked around for a good mini cinnamon roll recipe and found one at iowa girl eats, which I know nothing about except that the Iowa girl knows her way around a cinnamon roll recipe and she starts drinking during the Macy’s Thanksgiving Day Parade. My kind of farm girl.
The only things I did differently was to get the crescent roll dough that’s already formed into a sheet instead of perforated sections. One less thing. And I added bacon. Bacon is my signature ingredient. And I didn’t frost the rolls. I was afraid the sweet frosting would mask the salty bacon in an already sweet roll. And that would be a crime.
So what you do is to roll out the crescent dough sheet, apply a thin layer of butter and top it with a goodly amount of cinnamon and brown sugar. No measurements. Just eyeball it.
Then you add four strips of crumbled cooked bacon down the middle. You want thin sliced bacon here (I used Oscar Mayer center cut bacon) so you can crumble it up easily. You don’t want big pieces of bacon as that will make the rolling up process a little iffy.
Roll the dough up into a tube and refrigerate it for about 30 minutes.
Then slice it and put it in a well-greased mini muffin tin. Bake according to the crescent roll package instructions. Pop them out of the muffin tin while they’re still warm so the brown sugar doesn’t make them stick to the pan and cool them on a wire rack.
I made about 40 of these, doubling the recipe. I think there were five left. ‘Nuff said.