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1
Dough: Heat milk to 90 degrees F. Add to yeast in small bowl; stir until dissolved.
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2
Combine flour and salt in bowl of upright mixer fitted with dough hook attachment.
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3
Whisk eggs, butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture.
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4
Knead with mixer until mixture forms smooth dough, adding more flour, 1 Tbsp.
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5
at a time, if necessary.
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6
(Dough should be soft and slightly sticky to the touch.)
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7
Divide dough into 6 balls (or into 3 balls for trial recipe), about 14 oz.
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8
each.
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9
Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.
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10
Mix brown sugar and cinnamon.
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11
Punch down dough balls.
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12
Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz.
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13
butter, then top with 2 Tbsp.
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14
brown sugar mixture and 2/3 cup bacon pieces.
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15
Roll up dough, starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.
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16
Cut each log into 8 slices.
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17
Place 24 slices, cut-sides up, in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover.
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18
Let rise in warm place 30 to 40 min.
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19
Bake in 325 degrees F convection oven 20 to 25 min.
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20
or until tops are lightly browned.
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21
Cream Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls.
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22
Heat bacon in saute pan until crisp; drain.
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23
Sprinkle over rolls.
