It’s the weekend and time to kick back and decompress from a week of work, cold weather, rain and stress. What better way to remove any anxiety than to enjoy a decadent breakfast or brunch? These easy to make cinnamon rolls start with canned biscuits, which significantly cuts down on the preparation time. But the results are just as delicious as if you spent hours in the kitchen. And the aroma! WOW! It’s a reason to open those sleepy eyes and make your way to the table. Deliciousness is waiting!
Maple Bourbon Cinnamon Rolls
Yield: 10 servings
1 cup firmly packed brown sugar
1 cup maple syrup
1 cup unsalted butter, softened
1/2 cup bourbon
2 heaping teaspoons ground cinnamon
1 pound maple bacon, cooked and crumbled
2 cans jumbo refrigerated biscuits, quartered, then cut in half again
Preheat the oven to 350 degrees. Liberally grease a Bundt pan and set aside. Place the brown sugar, syrup, and butter in a medium saucepan over medium heat. Bring to a gentle boil and reduce the heat to low. Add the bourbon and cinnamon and allow to simmer 1 minute.
Meanwhile, place the bacon and biscuit pieces in the prepared Bundt pan and toss gently. Pour the sauce evenly all over the biscuit mix, then bake for 33-35 minutes or until a tester comes out clean when inserted in the middle. Invert onto a large serving platter and serve warm.
Note: You can pull the rolls apart or slice like you would a Bundt cake.
One Comment Add yours
Your article on Homemade Pancakes better with bacon never printed the recipe. That was under Food in the Sunday, Mar. 26 VC Star.