Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm whole milk (110° to 115°)1/4 cup sugar1/4 cup butter, softened1 large egg yolk1-1/2 teaspoons vanilla extract3/4 teaspoon salt1/2 teaspoon ground nutmeg2-3/4 to 3-1/4 cups all-purpose flourFILLING:5 bacon strips, chopped1/2 cup packed brown sugar1 tablespoon maple syrup2 teaspoons ground cinnamon1/2 teaspoon ground nutmegFROSTING:2 cups confectioners’ sugar1/2 cup butter, softened2 tablespoons whole milk1 tablespoon maple syrup
Preparation
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
In a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons.
In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and reserved bacon drippings; cook and stir until blended. Cool to room temperature.
Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls.
Place rolls, cut side down, in a greased 13x9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake 18-20 minutes or until golden brown. Cool 20 minutes.
In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.
