Bourbon-soaked Bacon & Ginger Cinnamon Rolls
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to normal cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish.
—Shannen Casey, Berkeley, CA
Prep: 25 min. + marinating Bake: 10 min. • Makes: 8 rolls
8 bacon strips
³ ₄ cup bourbon
1 tube (12.4 oz.) refrigerated cinnamon rolls with icing
¹ ₂ cup chopped pecans 2 Tbsp. maple syrup
1 tsp. minced fresh gingerroot
1. Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard remaining bourbon.
2. In a skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 tsp. drippings.
3. Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with the remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.
4. Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat.
Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.
5. Drizzle icing over warm cinnamon rolls; top with pecans.
Per roll: 267 cal., 14g fat (3g sat. fat), 9mg chol., 490mg sod., 28g carb.
(13g sugars, 1g fiber), 5g pro.