recipe

YouTube Video: Maple Bacon Cinnabon-Style Buns

 

https://youtu.be/593reJyW8Dg

Perhaps you may think there is no earthly way to improve upon a Cinnabon.

But I’m hear to tell you it’s possible and I’ve done it, too!

How could I improve on what could be the most decadent food on the planet–the Cinnabon?  By adding bacon, of course!

Tell me who doesn’t like bacon? Or maple flavoring? By combining bacon and maple with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!

And the cool thing is this recipe doesn’t require that much extra work!  Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.

The results are simply divine!

ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before.  You can find it here: Cinnabon-Style Cinnamon Buns

The recipe below includes the additions that make them Bacon-y and Maple-y.  But, hey, if you don’t like bacon…just leave it out!

iced buns
Spread the icing on while the buns are still warm, so that every bun gets about the same amount of frosting!

 

Ingredients:

For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
  • Six slices of cooked bacon, crumbled

For the cream cheese icing:

  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
  • 1/8 teaspoon of salt

Instructions:

  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Sprinkle the bacon crumbles all over the cinnamon filling.
  8. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling.  Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
  9. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect.  Make sure they are not crammed into the pan!
  10. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise for about 30 minutes.
  11. Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.  They will be a bit puffed up, but they will deflate a bit when cooled.
  12. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
  13. Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  14. Enjoy with lots of hot coffee!  Yum!

Cinnabon-Style Cinnamon Rolls

recipe

“Miss Rita To The Rescue!”Recipe Index

 

OMG! I *love* to eat!!!

Isn’t it the greatest thing on Earth?

Over the years, I’ve posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

Hence this Recipe Round Up!

Each recipe is linked to this index, so feel free to bookmark this page!  I will update it as I add more recipes!

ON TO THE FOOD!

 

Amazing Chicken Marinade

Bacon-Wrapped Water Chestnuts

Beef Barley Soup

Better than Cinnabon Cinnamon Rolls

Beef Stew in the Dutch Oven

Beef Stroganoff

Beer Battered Fried Pickles

Good Enough for Santa Chocolate Chip Cookies

Chicken Stock in the Dutch Oven

Christmas Morning Quiche

Cioppino: San Francisco’s Fish Stew

Crusty Bread in the Dutch Oven

Durgin-Park Boston Baked Beans

Easy Chicken & Stuffing in the Slow Cooker

General Tso’s Chicken

Italian Bread in the Dutch Oven

Italian-Style Potato Pancakes

Jalapeno Cheese Bread

Julia Child’s French Onion Soup Gratinee

Key Lime Pie

Lazy Lasagna in the Dutch Oven

Make Your Own Pizza Dough

Make Your Own Sushi Rice at Home

Meatless Stuffed Mushrooms

Skinny Enchilada Rice Bowl

Skinny Black Bean Burritos

Sausage Tortellini Soup

Skinny Sesame Chicken & Broccoli

Ricotta Calzone

Pasta Puttanesca

Pizzelle: Auntie’s Italian Cookies

Ditch The Canned Pumpkin

Rib Eye in the Dutch Oven

Expertly Cutting a Pineapple & Pera Pena Drink

Whole Chicken in the Dutch Oven

 

 

 

 

 

recipe

Skinny Black Bean Burritos

Fresh Veggies for Black Bean Burritos
Fresh Veggies for Black Bean Burritos!

In honor of the upcoming Cinco de Mayo holiday, here is an amazingly delicious and fresh Skinny Black Bean Burrito recipe!

They are easy to prepare and so satisfying!

Ingredients:

  • One yellow, orange or red Bell Pepper, coarsely chopped
  • One medium or half large sweet onion (such as Vidalia onion), coarsely chopped
  • One medium jalapeño pepper, seeds removed and chopped
  • Handful of grape or cherry tomatoes, coarsely chopped
  • Handful of fresh cilantro, chopped
  • Two cloves of garlic, pressed (feel free to use minced!)
  • Pan spray
  • Adobo seasoning
  • 15 oz. can black beans, drained and rinsed
  • 1/2 cup fat free Greek-style yogurt
  • Shredded low-fat Mexican style cheese
  • Salsa for garnish
  • Low-carb wraps, such as Tumaro’s “Skip the Sandwich” Wraps

Instructions:

  1. Spray a medium non-stick frying pan with cooking spray and set over medium-high heat.
  2. Toss in Bell pepper, onion, jalapeno pepper, tomatoes, garlic and cilantro and fry until softened and onion is translucent.
  3. Season with salt and pepper or Adobo seasoning.
  4. Fold in black beans and cook for an additional minute or two until beans are warmed.
  5. Remove pan from heat and mix in yogurt.  Do NOT do this while the pan is still on the heat or it will curdle! You can also use low-fat cream cheese, but I found the Greek yogurt gave a “fresher” taste and also had less WW points.
  6. Spoon the mixture into preheated tortillas.  Sprinkle with a bit of Mexican style cheese and top with salsa, if desired.

This recipe makes 4-6 fully stuffed burritos and–if prepared as above with fat free yogurt and low-carb wraps–they are only 2 Weight Watcher points!!

Black Bean Burritos
Black Bean Burritos

Simply delicious!!

recipe

Pasta Puttanesca

pasta puttanesca
Pasta Puttanesca: a pantry pasta sauce

There are all kinds of stories related to the name of this dish.  If you know a little bit of Italian (or other Romantic language), you can probably figure out why.  Puttana translates into prostitute and it’s been theorized that this is a dish women “of the night” would use to lure men.

Because most everything in this dish can be kept in the pantry, I like to think of it as a quick dish when you have little fresh food on hand.  And, well, that can go along with the story line, too.  It’s something that can be whipped up and eaten in bed when you’re too tired to make a whole meal.

Either way, it’s delicious and worth a try!

Pasta Puttanesca
Your Dutch Oven is great for making sauces like this one!

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3-4 fresh garlic cloves, chopped (or equivalent minced)
  • 1 can of anchovies
  • 3 heaping tablespoons capers
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 3-4 cans (14.5 oz) diced tomatoes with juice
  • salt and pepper
  • pinch of crushed red pepper flakes
  • 1 lb. linguine

Instructions:

  1. Heat olive oil in your Dutch Oven and add the chopped onion, cooking until translucent
  2. Add garlic and anchovies and cook for a few more minutes
  3. Add capers, olives, tomatoes, salt and pepper and cook over medium heat for about 15 minutes or while you prepare the linguine
  4. Toss some of the liquid with the linguine to avoid sticking
  5. Heap a portion of linguine in a pasta dish and top with a generous portion of sauce
  6. Top with shaved Parmesan, if desired
recipe

Mouth-Watering Chicken Marinade

I’ve used this marinade for both boneless breasts and bone-in wings/drummies and it always tastes delicious.

For best results, marinate your chicken pieces overnight; the marinade will really penetrate through the chicken!

I got an air fryer a few weeks ago and I used it to cook my marinated chicken and it came out fabulously!

Chicken Marinade

  • 1 1/2 cups soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup oil (any kind/I used corn oil)
  • 4-5 garlic cloves, chopped
  • 1 inch fresh ginger, peeled and chopped
  • 2-3 green onions, chopped

I mix all the marinade ingredients in a large zippy bag and in shaking it. Then I toss in the chicken and marinate in the fridge. Easy peasy, lemon squeezy!

I was able to marinate about a pound of chicken breast AND a large portion of chicken drumsticks with one portion of marinade, because I reused it.

You can reuse marinade, just don’t use it on cooked chicken!