Sticky Maple Bacon Scrolls
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Warm, glossy, and beautifully golden, these scrolls are the kind of sticky, pull-apart bake that feels comforting, indulgent, and impossible to stop at one.
Ingredients
For the dough
-
500g plain flour
-
50g sugar
-
1 tsp Maple Bacon
-
2 tsp dried yeast
-
½ tsp Bakers Blend
-
250ml warm milk
-
75g unsalted butter, melted
-
1 large egg
For the filling:
-
100g butter, softened
-
80g brown sugar
-
2 tsp cinnamon
-
2 tsp Maple Bacon
-
150g cooked streaky bacon, chopped
For the topping:
-
100g brown sugar
-
50g butter, melted
-
2–3 tbsp maple syrup
Directions
In a large bowl, combine the flour, sugar, Maple Bacon seasoning, Man Grind, and yeast. Add the warm milk, melted butter, and egg, then knead until smooth and elastic, about 8 to 10 minutes. Cover and leave to rise for 1 hour, or until doubled in size.
In a small bowl, mix the softened butter, brown sugar, cinnamon, Maple Bacon seasoning, and chopped cooked bacon until combined.
Roll out the risen dough on a floured surface into a rectangle, about 30 x 40cm. Spread the filling evenly over the dough.
Roll the dough up tightly from the long side to form a log, then slice into 12 to 15 even rolls.
Place the rolls in a greased baking tray, cover, and leave to rise for 30 minutes.
Preheat the oven to 180°C. Bake the rolls for 20 to 25 minutes, or until golden and cooked through.
While the rolls are baking, mix the brown sugar, melted butter, and maple syrup together to make the sticky topping.
Remove the rolls from the oven and pour the sticky syrup over the top while they are still warm.
Serve warm and gooey. For extra indulgence, add a drizzle of cream or cream cheese icing.
