Welcome to another Sunday Supper! We have a birthday theme this week, because the Sunday Supper Movement turns 2 years old today!! Indeed, a celebration is in order. Many thanks to Isabel and the other admins who work tirelessly to keep this community strong.
Since I firmly believe that everyone deserves breakfast in bed on their birthday, and a decadent one at that, cinnamon rolls seemed like the order of the day. Oh, and while we’re at it, let’s just go ahead and make them bacon cinnamon rolls. And then, just for good measure, let’s pile a rich and delicious cream cheese frosting on top. These rolls handily go into my Top 5 Best Cinnamon Rolls I’ve Ever Tasted In My Entire Life. Words fail me to describe how insanely delicious they were.
Since we are celebrating the second birthday of Sunday Supper, we were to write about our favorite Sunday Supper moment. I’ve only been here since last summer, but I have enjoyed every minute of it. So picking a favorite is tough; but I suppose it would be our Being Thankful week. I shared a very special family recipe and delved into why my blog is named what it is. I loved writing that out, and I’m very pleased to have those thoughts recorded in (at least somewhat, hopefully) articulate fashion.
I also wanted to honor the Sunday Supper movement on its birthday by making and photographing a past Sunday Supper recipe contributed by one of the other members; so I looked through past #SS recipes I’ve pinned and chose this one since it fit the theme of a decadent breakfast. (Did it ever!) I hope you all enjoy Sunday Supper as much as I do! It’s quite a special community that I’m extremely honored to be a part of. Here’s to many more…
Source: slightly adapted from Bobbi’s Kozy Kitchen
1 cup whole milk, at room temperature
1 package instant yeast
2 large eggs, at room temperature
1/3 cup unsalted butter, melted
1 tsp kosher salt
½ cup sugar
4 ½ cups bread flour
5 thick cut slices of bacon, chopped
1 cup brown sugar, packed
2 tbs ground cinnamon
1/3 cup unsalted butter, softened
4 oz. cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
2 tbs pure maple syrup
¼ tsp vanilla extract
1 cup confectioners’ sugar
To make the DOUGH: pour the milk and yeast into the bowl of a stand mixer, fitted with the paddle attachment. Add the eggs, melted butter, salt, and sugar. Turn the mixer on low to medium-low and mix until just combined. With the mixer on low, add the flour a bit at a time. When all the flour is added and mostly combined, turn off the mixer and switch to the dough hook. Set the mixer on medium-low (I think it’s the number 2 or 3 setting on the standard Kitchen Aid mixers) and beat the dough for 8-10 minutes. When done, turn off the mixer and grease a large bowl with cooking spray. Briefly knead the dough into a ball and place it in the prepared bowl. Cover it loosely with a clean kitchen towel or some plastic wrap and leave it in a warm place for 60 to 90 minutes, until it has doubled in size.
While the dough is doing its first rise, make the FILLING. Preheat a medium skillet over medium-high heat and cook the bacon until the fat has rendered and it is nice and crispy. Remove with a slotted spoon to a paper towel lined plate. Pour the fat into a heat-proof bowl or glass and let cool to room temperature. Once it has cooled, mix the softened butter and 1 tbs bacon fat together. Set aside, making sure to keep it at room temperature.
Place the risen dough on a floured surface and flour your rolling pin. Roll out into a large rectangle, making sure you don’t roll it too thin or it will tear on you later. Once you have your rectangle, liberally spread the softened butter/bacon fat mixture all over the dough, leaving a 1 inch border on all sides. Sprinkle the brown sugar on top the butter, then sprinkle the cinnamon over the sugar. Sprinkle ¾ of the crisped bacon pieces on top of the sugar.
Carefully roll the dough up the long way and pinch the seams together. With a sharp knife, trim the ends off, then cut the log into 12 individual rolls.
Grease a 9×13” baking pan and place the rolls in, evenly spaced apart. Cover loosely with a clean kitchen towel or plastic wrap and let rise for a second time, about 30 minutes.
Preheat your oven to 400 F. Bake the rolls until golden brown on top, about 15 minutes.
While the rolls are baking, make the FROSTING. Using either a hand mixer or a clean paddle attachment and clean bowl of your stand mixer, beat together the butter and cream cheese. Add the maple syrup and vanilla and beat until smooth. Add the confectioners’ sugar a little at a time, mixing on low speed until it is all incorporated and the frosting is smooth.
Remove the rolls from the oven and, while they are still warm, slather them liberally with the frosting – use it all! Sprinkle the reserved bacon pieces on top and serve warm or at room temperature.
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.