I had a dream, a sweet dream. The dream was filled with soft melt-in-your-mouth bread with sweet cream, blueberries, and bacon. This is how I manifested my Blueberry Bacon Cinnamon Roll & I am sharing this dream with you. Enjoy!
- 1 cup blueberry
- ¼ cup orange juice
- ¼ cup granulated sugar
- 1 cup buttermilk
- ¼ cup of butter
- One packet of active yeast
- ¼ cup warm water
- 4-5 bacon
- Vanilla extract
- One package of 8-ounce cream cheese
- ½ cup of powdered sugar
Mix 1 cup blueberry, 1/4 cup orange juice, and 1/4 cup granulated sugar until the blueberries start to burst. Remove from the flame and set to the side.
Warm 1 cup of buttermilk and ¼ cup of butter until it melts. Too hot will kill the yeast and won’t activate your dough if it’s too hot.
Mix the yeast and warm water in a bowl to another bowl with your flour and granulated sugar. Add in your wet mixture with one egg yolk. Cover with a warm tablecloth or warm paper towels to rise.
Roll out your dough, and spread butter, brown sugar, cinnamon, and some of the blueberry compote onto the dough. Roll it into a log and, with a knife, cut off slices. In a baking dish, turn the piece upward. Bake at 350 degrees for 30-40 minutes.
Cinnamon Bun topping
Fry 4-5 strips of bacon until crispy and blot out any excess oil with a paper towel. Chop up the bacon.
In a small bowl with an electric hand mixer, mix the cream cheese, powdered sugar, vanilla extract, and 3-4 tablespoons of milk or water until smooth.
Spread the cream cheese mixture on top of the hot cinnamon rolls and top with the chopped bacon.
Note: If you don’t want to make the cinnamon roll, use the shortcut method a can of frozen Pillsbury Cinnamon Bun.