3/4 cup buttermilk
1/4 cup half and half
4 tablespoons melted butter
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons instant yeast*
2 eggs, beaten
18 ounces all-purpose flour (about 3 2/3 cups), divided
8 strips bacon
1 cup packed dark brown sugar
6 tablespoons butter, melted
3 tablespoons hot water
3/4 cup vanilla sugar**
1 tablespoon ground cinnamon
4 tablespoons butter, melted
2 tablespoons half and half or milk (just to make it spreadable)
Calories: 315 Fat: 13 Protein: 5
Whisk the first 5 ingredients together in a large bowl to combine.
Stir yeast into 3 1/4 cups flour and set aside.
Beat two eggs and stream slowly into the warm milk mixture while continuously.
Add flour to the milk/egg mixture.
Stir until it just comes together.
Knead in the stand mixer on low for about 5 minutes. (or by hand for about 6 minutes), until smooth.
Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to bowl or hands.
Place dough in a large bowl coated with cooking spray, turning to coat.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled. I use my oven with the heat off and the door closed.
Fold dough down and turn over in bowl.
Lightly coat again with cooking spray.
Cover and let rise another 45 minutes or until doubled.
Fold dough down.
Cover and let rest 5 minutes.
To prepare sauce, first cut bacon strips into lardons and put into a cold pan. Put the pan on medium heat, stirring occasionally, until crispy. Strain with slotted spoon.
Combine brown sugar, 4 tablespoons butter, and 2 tablespoons hot water in a small bowl.
Whisk until smooth. Pour sugar mixture into two 9″ cake pans coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle bacon on top of sauce.
To prepare filling, combine 3/4 cup granulated sugar, cinnamon, butter, and half and half in a small bowl.
Turn dough out onto a lightly floured surface and roll into a 16 x 12–inch rectangle.
Spread sugar mixture evenly over dough with spatula, leaving a 1/2-inch border on the top and bottom.
Beginning with a long side, roll up dough jelly-roll fashion.
Pinch seam to seal (do not seal ends of roll). Cut roll into 2. Cut each of those rolls into 2. Cut each of those into 4 slices (approximately 1 inch wide).
Arrange slices, cut sides up, in prepared pan.
Let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover rolls, and bake at 350° for 20 minutes or until lightly browned.Let stand 1 minute.
Carefully invert onto serving platter.
Can be made without bacon.
To freeze, cool to room temperature and seal in an airtight container. Reheat in a toaster oven or oven set to 350 until warmed through.
*if you can’t find instant yeast, you can use the active dry yeast. If you’re using the active dry, add 1/4 teaspoon. Then add to the milk, butter, sugar mixture.
**granulated sugar works just fine, but vanilla sugar is even better.