YOU’RE BACON ME CRAZY Bacon-Cinnamon Roll Recipe

Only eleven more days until the Hallmark Channel “You’re Bacon Me Crazy” movie airs on April 4th at 9 P.M./8 Central! Are you counting down to a fabulous fun-filled movie night of bacon craziness and sweet romance?

I am, because the movie is based on my Scholastic book, You’re Bacon Me Crazy!

(Download You’re Bacon Me Crazy Excerpt ).

When chef Cleo (Natalie Hall) meets food truck rival Gabe (Michael Rady), there’s bound to be a foodie face-off. Cleo’s spirited niece Tessa (Olivia Steele Falconer) cheers on Cleo as she battles for her business and her heart.

But Cleo doesn’t want anybody “bacon” her heart, so what will happen? I can’t wait to find out!

Check out the fun preview for the movie here:

I’m stocking up on cozy blankets and sweet treats for the big movie night, including these You’re Bacon Me Crazy Bacon-Cinnamon Rolls!

They’re ooey-gooey, caramelly goodness is only made better with the salty crunch of bacon bits!

Bake up a batch with this recipe.

Ingredients

One frozen loaf of white bread dough (usually sold in packs of six in the frozen food aisle at grocery stores)

1 stick butter, softened

1/2 cup granulated sugar

1/2 Tbsp cinnamon

2 cups brown sugar

1 cup toffee bits

Approximately 1/2 cup heavy cream or Half and Half

1 Tbsp vanilla extract

4-5 strips of bacon, crumbled into bits

Directions

This recipe takes some time, but, oh my gooey-ness, it is worth it! These rolls are bites of dough-licious heaven. Trust me on this.

First, take one loaf of frozen white bread dough and set it on a baking sheet lined with parchment paper.

Cover the dough thoroughly (but not too tightly) with cling wrap. The dough should have some “wiggle room” underneath that cling wrap so that it can rise.

Set the dough aside, and leave it to rise over the course of several hours.

(My advice is to take the dough out first thing in the morning and let it rise at room temperature until early afternoon.)

To speed the process, you can warm your oven to 175 degrees Fahrenheit and put the covered dough in the oven for about 45-60 minutes.

But I like to prep it and forget about it until later, so I usually let it rise on the counter.

While the dough is rising, prepare your bacon.

Bacon Makes Everything Better

For extra crispy bacon, microwave slices on a plate between layers of paper towels. Heat them on high for 4-5 minutes. You can also skillet cook them.

Let your crispy bacon cool. Then, crumble it into small bits and set it aside.

Prepare Your Baking Pan

Spray your baking pan with cooking spray or grease it with a pat of butter.

Next, press brown sugar into a layer on the bottom of the pan. Sprinkle half of your toffee bits onto the brown sugar.

Pour your heavy cream (with vanilla extract mixed in) over top of the sugar/toffee layer and set aside.

Your Dough Is Ready for Some Rock n’Roll

When your dough has risen, it will be soft, pliable, and will have at least doubled in size.

Now, it’s time to roll out your dough! Using a roll pin, roll that dough into a nice, flat rectangle.

Next, time to dress-up your dough in its fancy, buttery best! Take that softened stick of butter and stir it into creaminess. Then, spread it evenly in a layer over your dough.

In a small bowl, stir together granulated sugar and cinnamon.

Sprinkle the sugar-cinnamon mixture evenly over the dough.

Next, take half of your bacon bits and half of your toffee bits. Sprinkle both over the dough, too.

Now, starting at one of the longest edges of your dough, fold the dough into a tube.

Next, slice your dough into 2-inch wide rolls. Line the baking pan with the rolls.

Let Your Dough Rise Again

Now, cover your rolls with cling wrap. Heat your oven to 200 degrees Fahrenheit.

Place your rolls in the oven to let them rise for a second time. This should take about an hour. (Note: If you want to save this step for the following morning, you can. Just leave your rolls in the fridge, covered in cling wrap, overnight. They won’t continue to rise in the fridge. Instead, once you take them out the next morning, you can let them rise in the oven again before baking.)