Yeah, you read that right. I’m going to talk about bacon cinnamon rolls. But what’s really going on is beyond that.
Before we go on, however, a quick note. From things some of you have said, there are at least a handful of folks reading all the words on here, getting all caught up on what I’ve been saying. If you’re one of those and you’ve already scoured the whole site, you might want to know that I’ve updated Where I Stand after an impactful conversation. (The old text is there, but with a strikethrough, so it’s easy to find if you’re so inclined.)
Alrighty, bacon cinnamon rolls. Or, as noted, beyond bacon cinnamon rolls.
Whilst I can be a tenacious girly (and I do doggedly pursue the things I love and desire), there’s this old pattern that plagued me in previous years. I’d enjoy something or want something, and then I’d have a nasty, demoralising experience, and I’d convince myself quite thoroughly that I’d never wanted to do or have it. I suspect a lot of this was tied in with the same ugly voices in my head that had me deep in self-hatred when I was 15.
For instance, I used to quite like to bake and cook. And then I shared a kitchen with someone who was really quite good with the whole cooking thing. That alone wasn’t a problem for me. Hey, I got fed some tasty food and, initially, assumed I’d pick up some tricks. Instead, it was made clear that my skills were laughable and I wasn’t to be trusted in the kitchen. Ouch. (And, so we’re clear, it’s not that I made anything that didn’t taste good…I just didn’t make fancy things or chop vegetables with ease.)
Fast forward, and there I was, content in knowing that I really didn’t care for the kitchen. I’d somehow forgotten the hours spent making all manner of goodness. And I’d have stayed there, except that I have the coolest best friend…Someone who just let me do what I did without criticising and who reminded me of the joy of cooking, as it were. Someone who gave me opportunities to experiment. Oh…that was probably the…what’s the opposite of straws breaking camels’ backs? The splint that mended the camel’s back? Heh.
In the last handful of years, I’ve had the opportunity to discover, confront, and overcome a number of things like that. I love to break through, to reclaim, to blast ahead as a me who is…more a whole me. And, man, how can I not love the best friend and other good people in my life who allow me to be me? Seriously, we should all be surrounding ourselves with good people like that.
Okay, bacon cinnamon rolls, since some of you actually came here to read about that. (Though I fear all you’ll learn is that I am not a seasoned food blogger…)
See, last Sunday, out of the blue, I kept thinking “bacon cinnamon rolls.” I hadn’t read about anyone doing that at that point. It was just suddenly knew it must be a good thing. And, though I planned to do a quick look online to see what I could learn from others, I was going to make tastiness one way or the other. I’d already sorted out the cinnamon rolls. (Another story, but first I sorted out my mum’s cinnamon rolls, and then I sorted how to modify them to be made with sourdough…I’m an experimental girl!) I knew I could make bacon on the stove or in the oven. Yeah, I could do this.
And I did. And I took pictures. Because I’m jealous of all the polished and fabulous food blogs. I won’t give a recipe here, cos it would vary based on your sourdough starter. And cos I did what my mum used to do and made some things up as I went. But I tried three different ways, and maybe it will inspire the bakers among you. Or at least inspire you to sort out what thing you used to want that you let yourself be pulled off track from and you’ll go for it again. Or at least make sure that the people you keep close now are the sort who lift you and let you be you instead of stealing joys.
Mostly pictures from here, with some text and some reviews of the finished products. I reckon you could just use one of the methods below with your preferred cinnamon roll recipe (even if your “recipe” starts with buying tubes of pre-made cinnamon rolls you’ll bake yourself).
Forgot to snap variant #2 until I was rolling…You don’t unroll once you get going! This variant involved sprinkling a ridiculous quantity of bacon crumbles on after I sprinkled on the normal filling and before I rolled.
This is the version I don’t think got a fair chance. So I’ll have to make bacon cinnamon rolls again just to try a different method for incorporating the bacon into the dough. Oh, the tragedy…(Variant #3 involved me mashing bacon crumbles into the dough itself before I put on the normal filling and rolled it.)
Note: The bacon cinnamon roll version of “licking the bowl” is “eating unused bacon crumbles.” Yah!
There should be a picture of the pan coming out of the oven.
And then there should be a picture of the pan, frosted but undefiled.
And possibly a single shot of a yummy cinnamon roll fresh from that hot pan.
But by the time they were done baking, the smell alone had removed all thought of what “should be.”
The camera sat idly by as we frosted and consumed…And I came to my senses at this point. (Okay, the awesome conversation didn’t hurt in distracting me either.)
And how did they do? (I mean, aside from clearly being so yummy that the pictures were neglected…)
Fresh from the pan, here’s where people landed (at least those who thought to comment beyond grabbing another roll):
Of the one with the crumbles rolled in with the cinnamon sugar (variant #2), Taster 1 said, “It tastes like Christmas morning.” In short, magically delicious (but not Lucky Charms, which would be what my Christmas mornings often tasted like…).
Taster 2 had a bit more to say…Absolute winner for Taster 2 was the one with the crumbles in the dough. The other two were about equal. And we reckon the only way to have crispy bacon would be to add crumbles on top after baking. (Taster 2 was really hoping for crispy bacon…but did love these enough to consume multiple in one sitting and take some for later.)
I liked them all, but agree with Taster 2 that the best flavour came from the one with the crumbles in the dough (funny, since you may recall it was the one I didn’t feel got a fair shake due to technique). Though I’d only done the version with the single slice rolled in because the other blogs all loved it and I thought it would be the worst, I think it was my second favourite. As with the others, it all had to do with flavour balance. Least favourite was crumbles in the filling. Still tasty, but found the bacon taste was inconsistent for some reason.
Now, to tuck the leftovers away and see what one more mouth thinks of them in the morning!
(I did try one of variant #1 when it wasn’t piping hot. Still tasty, but not as tasty. I suspect variant #3, the winning variant, would fare better, but I had already promised it to someone else so I can’t tell you. For now, I can simply recommend devouring them whilst warm…)
Feedback from one last mouth. At this point, we’re dealing with reheated rolls. Taster 3 enjoyed them all, but found variant #2 the tastiest. So, the votes for best (from those who voted instead of just eating with gusto) are split between variant #2 and variant #3, but no one would turn down variant #1 if offered (and that’s the one that is easiest and found on multiple other blogs).
You know what that means? Aside from the fact it means you’re probably good to make whichever variant you want, it also means you might need to make and try them all. You know, just to be sure…
Someone who heard me drooling over the idea of bacon cinnamon rolls last Sunday suggested rendering the bacon grease and using it in place of butter in the rolls. I didn’t have time to play with that idea this time. I guess that means I “have” to make more bacon cinnamon rolls. Local friends, perhaps you will be subjected to the next batch of science. Nom nom nom!