Maple Bacon Cinnamon Rolls | Ashlee Marie

maple bacon cinnamon rolls

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It doesn’t get much better than breads! And cinnamon rolls are pretty much a perfect food. By adding bacon into these cinnamon rolls and maple into the cream cheese frosting you’re adding a little savory to the sweet and making something already delicious even better!

What I think about Maple Bacon Cinnamon Rolls

I think I’ve established over the years that I love maple bacon recipes. These cinnamon rolls are just the latest and honestly probably my favorite ever!

I’m one of those people who likes adding syrup to my sausage so it’s really no surprise that these maple bacon cinnamon rolls are my all time favorite breakfast foods!

Soft, sweet cinnamon rolls with diced crispy, salty bacon and topped with a maple cream cheese frosting – I’m drooling just thinking about them!

Just take me to the cinnamon roll recipe already!

If you’d rather skip my tips and tricks for the perfect cinnamon roll, and get straight to baking this maple bacon cinnamon goodness — scroll to the bottom of the page where you’ll find the printable recipe card.

maple bacon cinnamon roll recipe

Tips for the perfect maple bacon cinnamon roll

-My first tip for all yeast breads – add half the flour first, mix until the dough is smooth and slowly add more flour 1/2 C at a time until the dough starts to pull away and clean the sides. This will keep your dough fluffy vs dense and tough.

-the larger you roll out the dough the more swirls you’ll have, they will also be thinner swirls so it’s up to you – thicker and less swirls or more, thinner swirls. Personally I like more swirls for more cinnamon and bacon.

-Don’t skimp on the cinnamon sugar filling, I like mine fairly thick, it means more of a mess when cutting the rolls and placing them but it also means a more gooey filling – which is a win for me.

-Don’t skimp on the rise time – when the recipe says let rise until double I mean it – even if it takes longer than the estimated time – the temperature, altitude and weather will all effect the rise time.

-Finally – do you use a glaze or frosting for cinnamon rolls? Personally I like cream cheese frosting. I like the thick creamy frosting spread all over the cinnamon rolls and melting into all the swirls. The glaze is just not enough for me – sweetness without flavor.

maple bacon cinnamon rolls process

To make these cinnamon rolls you’ll need

Maple Bacon Cinnamon Rolls

If you love these fair foods as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

maple bacon homemade cinnamon rolls process

If you loved these maple bacon cinnamon rolls, you’ll love these other Maple Bacon recipes!

Maple Bacon Cheesecake | Maple Bacon Cupcakes | Maple Bacon Fudge

More amazing Breakfast recipes!

German Pancakes | Traditional Liege Waffles | French Toast

maple bacon homemade cinnamon rolls

To watch me make 5 different cinnamon rolls and talk about how to tweak the base recipe to create any flavor play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

maple bacon cinnamon roll

Maple Bacon Cinnamon Rolls

Course: Breakfast

Cuisine: American

Keyword: cinnamon roll recipe, cinnamon rolls, homemade cinnamon rolls, maple bacon, maple bacon cinnamon roll

Servings: 12 cinnamon rolls

Calories: 808 kcal

Author: Ashlee Marie

Ingredients

dough

  • 1 1/2 Tbsp Active Dry Yeast
  • 1 1/2 Tbsp granulated sugar
  • 1/2 C water warmed, between 100 and 120.
  • 8 Tbsp butter melted
  • 3/4 cup whole milk warmed
  • 3/4 C granulated sugar
  • 1 lrg egg
  • 1 tsp salt
  • 5 C all purpose flour plus more for dusting counters

Cinnamon/Sugar Layer

  • 8 Tbsp butter softened
  • 3/4 C packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 12 slices thick center cut bacon

Frosting

  • 8 ounces full fat cream cheese softened
  • 4 Tbsp butter softened
  • 2-3 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp maple

Instructions

  1. bake the bacon 375 degrees 15 mins, stop before it gets crisp then chop

  2. lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl

  3. let sit 5-10 mins (until double is size) to activate the yeast

  4. With the mixer on low add the milk, butter, sugar, egg and salt – mix until smooth.

  5. Add the flour 1/2 C at a time (you might not need the full 5th C) until the dough starts to pull away from the sides and clean the bowl – do not over add flour – it will end up too dense.

  6. now beat/knead until the dough stretches without tearing.

  7. Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.

  8. flour your counter top and pour the dough on to it, knead it LIGHTLY and roll it out into a long rectangle, about 15×26 inches. You want it thin, that will give you more twists, about 1/4 inch thick

  9. cover the dough from edge to edge with the soft butter. Use it all, don’t be stingy.

  10. mix the sugars and cinnamon and cover the dough entirely, again use it all, it will be thick.

  11. sprinkle the chopped bacon over the top, spread evenly

  12. Starting at one of the 15 inch sides roll it up.

  13. slice into 12 rolls, 1 1/4 inch thick

  14. place the rolls in a 9×13 pan let and rise slightly, until poofy, about 30-45 mins.

  15. Preheat the oven to 350

  16. bake 18-23 mins

  17. When it’s golden brown and doesn’t feel squishy anymore it’s done!

  18. Beat the frosting ingredients together until smooth and spread across the top

Recipe Video

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Salted Caramel Cheesecake Recipe | Ashlee Marie

this salted caramel cheesecake with a shortbread macadamia nut crust is beautiful and delicious. A huge favorite at our house

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This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

How I created this Salted Caramel Cheesecake recipe

There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on Salted Caramel Cheesecake, and I’m SO glad I did.

Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.  I decided to stick with the salty side.  THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this.  You could always use crushed shortbread cookies in a traditional crust for a similar flavor.

Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.

Just take me to the Caramel Cheesecake Recipe already!

If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

a caramel flavored cheesecake with a shortbread macadamia nut crust topped with caramel sauce and fleur de sel

Tips and tricks for creating your own Cheesecake flavor

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Tips and Tricks for baking the Perfect Cheesecake with no cracking

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
  • If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
  • Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours

everyone loves salted caramel, and this cheesecake is no exception, it's delicious and a huge hit

What equipment I use to make the perfect cheesecake recipe:

If you love Cheesecake as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

salted caramel cheesecake tastes amazing and everyone loves it

If you love cheesecakes you’ll love these other decadent recipes too!

To watch a video of me making my classic cheesecake check the video under the recipe card.

this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

Course: Dessert

Cuisine: American

Keyword: caramel recipe, cheesecake recipe, salted caramel cheesecake

Servings: 24 servings

Calories: 335 kcal

Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C butter
  • 1/3 C packed light brown sugar
  • 1 1/4 C all-purpose flour
  • 3/4 C finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 lrg eggs room temp
  • 1 lrg egg yolk room temp

Instructions

Crust

  1. preheat the oven to 350F,

  2. In your mixer beat the butter until fluffy

  3. Add brown sugar and mix well,

  4. Add flour and mix until a dough forms

  5. Mix in the nuts

  6. Spread into 10 inch cheesecake pan, poke holes

  7. Bake 18 mins

  8. Let cool.

  9. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  2. While beating on low add the caramel sauce

  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture

  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.

  6. Pour the filling over crust, bake on the center rack about 1 hour +.

  7. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.

  8. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.

  9. The next day pour the rest of the caramel over the top of the cake

  10. Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Recipe Notes

Cook the sauce while the crust is baking, then let it cool.
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.

More Cheesecake Recipes

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