LOUISVILLE, Ky. (WDRB) -- Bacon is a staple for breakfast, but it's not everyday you find it in a sweet roll. The 12 Days of Bacon on WDRB in the Morning inspired Kroger Chef Paul Dowell to create a bacon pecan sticky roll, which he says may be the best thing he's ever made!
Bacon Pecan Sticky Rolls
Makes 5 Rolls.
8 slices Private Selection Applewood Smoked Bacon
1-17.5 oz. pkg. Kroger Jumbo Cinnamon Rolls
1 stick Kroger Unsalted Butter (cubed)
½ cup Kroger Light Brown Sugar
½ cup Kroger Whole Pecan Halves
¼ cup Kroger Honey    Â
Preheat oven to 350° & lightly grease a muffin pan (nonstick works best).
Layout bacon slices on a foil lined baking sheet. Bake bacon for about 15 minutes. Bacon should be just almost to the point of being crisp.Â
Remove bacon from oven & drain 5 of the slices on a plate lined with a paper towel (leave whole). Put the baking sheet containing the other 3 slices of bacon back in the oven & cook for another 5 minutes (until bacon is crisp). Remove that bacon, drain & crumble these slices.
Open package of cinnamon rolls & unroll each cinnamon roll, then roll back up with one of the almost crisp slices of bacon. Set prepared cinnamon rolls aside on a plate.
In a small sauce pan, combine butter, brown sugar, pecans & honey. Stirring constantly, cook mixture over medium-high heat until brown sugar is boiling & brown sugar has completely dissolved. Divide pecan mixture between 5 of spots on your muffin pan.
Set each of the prepared cinnamon rolls down in the pecan caramel mixture. Place muffin pan on a baking sheet & place in preheated oven (to catch drippings). Bake cinnamon rolls for about 15 minutes. Cinnamon rolls should puff up & be nicely browned on top.
Remove from oven & turn muffin pan upside down on your serving platter/plate. Caramel topping will coat cinnamon rolls completely.Â
Top with the crisp crumbled bacon & enjoy while still hot & gooey!
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