I’m throwing a party today. And I’m hoping you show up and share some treats of your own.
But I couldn’t show up to my own party without sharing something fun with you. These cinnamon rolls are easy, no fuss, and make an awesome presentation on your breakfast table. They also make an awesome presentation in your mouth.
These rolls turned out light and fluffy, with just the right amount of sweetness from the brown sugar, maple syrups, and the bacon. I suppose you could easily make a glaze to drizzle over the top, but I didn’t want anything to detract from my candied bacon.
- 12 frozen white yeast dinner rolls (like Rhodes)
- 10 slices bacon
- 1/2 cup maple syrup
- 1/2 cup light brown sugar, lightly packed
- 1 cup pecans, roughly chopped
- 1 small box butterscotch cook-and-serve dry pudding mix
- 1 teaspoon cinnamon
- 1 stick butter
- Thaw frozen rolls in the refrigerator overnight.
- Preheat oven to 350. Cut bacon into small pieces and brown over medium heat, about 4 minutes; drain. Mix syrup, brown sugar, and pecans. Stir in bacon and divide among 12 cupcake tins sprayed with nonstick spray.
- In medium bowl, mix buterscotch pudding and cinnamon. Melt butter. Roll thawed rolls into melted butter and then into butterscotch mixture. Place 1 roll over top of syrup mixture in each cup. Let rise until double in size, about 1 to 2 hours.
- Bake 18 to 20 minutes or until golden brown. Remove from oven and immediately invert onto a baking sheet. Allow to cool for 5 minutes before serving.
from The Wichita Eagle Holiday Cookbook
Okay, on to the party! Since this is my very first one, I would love it if you would help me spread the word. A party isn’t a party without all of your best bloggy friends, right? So I would be thrilled if you would invite your friends – tweet, Facebook, blog, and Instagram your friends and tell them to come link up!
I’m partying here!