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Chili Bacon “Cinnamon Rolls”

by Kiano Moju and Laura Hoang featured in Sweet & Savory Tricks

Ingredients

for 7 servings

  • nonstick cooking spray, for greasing
  • ⅓ cup
    bacon bits (75 g)
  • 1 tablespoon
    mild chili powder
  • all-purpose flour, for dusting
  • 8 oz
    crescent roll dough, 1 tube (225 g)
  • ¼ cup
    butter, melted (60 g)
  • 1 cup
    béchamel sauce, for drizzling (260 g)

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Preparation

  1. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) round baking pan with nonstick spray.
  2. In a medium bowl, combine the bacon bits and chili powder.
  3. On a lightly floured surface, roll out the crescent roll dough to a 12x6-inch (30x15 cm) rectangle.
  4. Brush the dough with the melted butter
  5. Sprinkle the bacon bits over the dough, leaving 1 inch (2 cm) of a long end empty for rolling. Starting with the other long end, roll into a tube.
  6. Slice the tube into 7 pieces and place in the prepared pan.
  7. Bake for 12-15 minutes, until the rolls are light golden brown.
  8. Drizzle with béchamel sauce to mimic icing.
  9. Enjoy!
 

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