It was a good morning this morning. The day began by falling in love with something. Bacon Pumpkin Cinnamon Rolls. You could have told me the world was ending at noon and I might have kept chewing with a far off look on my face, reflecting on how magically bacon pairs with sweet/salty things. I was in a cloud inhabited by only pumpkin spice, and no one could have woken me from this state for any reason.
The truth is, anyone can experience this euphoria. You only need two ingredients to make Bacon Pumpkin Cinnamon Rolls. You guessed it, bacon and Robinhood Meetinghouse Pumpkin Cinnamon Rolls (or Robinhood Meetinghouse Cinnamon Rolls if you don't like pumpkin). The basic concept is that you are unwinding the roll of dough, laying a piece of cooked bacon next to the spicy part and rolling it back up. It bakes up beautifully, messed up only 2 pans and had my house smelling like heaven. I had to quickly distribute them to family and neighbors as I would have eaten all six at once.
- Preheat your oven to 350 degrees and lay out Pumpkin Cinnamon Rolls to thaw on a pan lined with parchment paper.
- Bake 6 pieces or about 1/2 a pound of bacon in the oven for about 12-15 minutes, until browned but still flexible, it should be "fully cooked."
- Place cooked bacon on a paper towel for a few minutes to absorb the extra grease.
- Using the tip of a knife, gently tease and unwind the rolls. Place a piece of bacon on the cinnamon-ey side and roll back up. It helped to have a little tail of dough to start with so the bacon didn't double back on itself.
- Bake for about 20 minutes at 350 degrees. Drizzle with the vanilla frosting in the box and serve warm.
- The Biscuit Girl