Bacon Pear Cinnamon Rolls may sound a bit different, but trust me the combination is incredible! It’s a mix of sweet and savory in every bite. The maple bacon, cinnamon pears and toasted pecans are wrapped in a buttery roll that has been smeared with a delicious maple syrup and cream cheese mixture. Which is then baked to a gooey perfection and topped with more “smear” and pecans. I assembled the rolls the night before and baked them to bring to work the next day. My co-workers loved it and were pleasantly surprise with how well all the flavors worked together. It just goes to say that different is good!
How did I come up with this idea of a Bacon Pear Cinnamon Roll? Denny’s and Foodbuzz was hosting a BACONALIA challenge. I love challenges, espcially if it involves coming up with interesting and new ways to serve up bacon! These challenges allow me to be creative and to think outside of the box.
Bacon Pear Cinnamon Rolls
Prep: 10 mins Active cook time: 25 mins Bake time: 21 mins Yields: 16 cinnamon rolls
2 8 oz crescent dinner rolls canisters
8 slices of maple bacon
½ C pecans, chopped and toasted
1 Bartlett pear, peeled and diced
1 Tbs maple syrup
¼ tsp cinnamon
4 oz. low fat cream cheese, room temperature
2/3 C light brown sugar
1 tsp cinnamon
1 Tbs maple syrup
Preheat oven to 325°. Cover a cookie sheet with foil and arrange the bacon in a single layer and bake for 25 minutes. (the bacon should be on the soft side since you will be baking it again later.) Place bacon on a paper towel to drain. When bacon is cool enough to handle, roughly chop the bacon and set aside. Turn oven to 375º.
Put diced pears in a small bowl and add maple syrup and cinnamon. Stir to combine. Add about ½ Tbs of the rendered bacon fat to a saute pan and saute the pears on medium high for about 3 minutes or until they start to soften.
Place cream cheese, brown sugar, cinnamon and maple syrup in a medium bowl. Use a hand mixer to combine the ingredients until smooth. Reserve ¼C of the cream cheese mixture to top the baked cinnamon rolls.
Unroll the crescent dough on a silpat, parchment paper or wax paper. Press along the perforations to seal the crescent dough. Spread half of the cream cheese mixture on dough. Top with half of the bacon and pears. Reserve about 2-3 Tbs of the pecans for the topping and sprinkle half of the remaining pecans on the dough. Roll the crescent dough up, starting from the long side. Use the silpat to help you roll the dough. Using scissors, cut the roll into 8 equal pieces. Repeat this step with the other crescent dough.
Coat a round pan with cooking spray (9 or 10 in. pan). Place the 16 rolls into the round pan. Bake at 375° for 19 to 21 minutes or until top is golden brown. Remove from oven and top with remaining cream cheese spread and toasted pecans. Can be assembled the night before and baked the next day.
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