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10g dry yeast

50ml warm milk

100ml Lukewarm water

50ml caster sugar

60g butter

1 large eggs

2ml salt

300g flour


100g brown sugar

10ml cinnamon

120g butter

100g Chopped bacon pieces

100g Pecan nuts


113g cream cheese

150ml maple syrup

750ml powdered sugar

100g Additional bacon pieces for top

Caramel Brandy sauce:

165 ml cream

1 ml salt

120g sugar

15 ml brown Sugar

15 ml Lemon juice

15 ml Brandy

Method for dough:

Mix flour, salt and sugar and add yeast. Rub in margarine into flour mix.

Add egg, milk and water to form a soft dough. Knead till smooth and elastic. Leave to rise. Knock down dan roll out.

Mix brown sugar, cinnamon, and bacon in a small bowl, set aside. Punch down and divide dough in half on a lightly floured surface. Roll each portion into an 11×8" rectangle. Brush with one tablespoon melted butter and sprinkle with half of your brown sugar mixture.

Starting with a long side, roll up jelly-roll style and pinch seam to seal. Cut into 8 slices. Repeat steps with remaining dough, butter and sugar mixture. Cut side down, place eight slices in each pan. Cover with kitchen towels let rise in a warm place about 1 hour or until doubled in size.

Bake at 180°C until golden brown (about 20-25 minutes). Cool on wire racks.

For frosting, beat all ingredients until well blended. Spread over warm rolls and top with more chopped bacon pieces.

Method for Caramel Brandy sauce:

Make caramel,

Use a heavy-based saucepan (medium-sized). I use a Le Creuset saucepan, but other kinds are fine too.

Put the sugar in the saucepan and heat it over a low to medium heat.

Move the sugar around by shaking the pan slightly from one side to another. DO NOT STIR.

If you have a lot of sugar on the sides you could brush it down with a wet pastry brush (when the sugar has started melting)

The sugar will slowly all turn to a golden caramel liquid, take oof the heat when sugar is completely melted,(around 140°C).

Add cream, boil out lumps, add brandy and lemon juice.


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