Breads & Doughs

Crazy Dough Stuffed Bread

4.66 from 32 votes
Crazy Dough is one easy recipe for how to make bread and endless variations like my Crazy Dough Stuffed Bread packed with cream cheese, bacon and scallions!
Crazy Dough Bacon, Scallion and Cheese Stuffed Bread - You need this bread in your life!!!!

Hi Bold Bakers!

Since introducing my Crazy Dough Master Recipe you have seen me take one simple bread dough and turn it into a variety of different sweet and savory baked goods including Pizza, Naan Bread and even a Nutella Loaf.

Baking bread at home can be discouraging if it’s something you have no experience wit making. From how to mix the dough to proofing, bread making is a process even the best natural bakers have to work at to perfect. Now even  if you’ve never attempted making bread before you have nothing to fear, this master recipe is foolproof.

Based on a traditional Cinnamon Roll, I decided to share with you an updated version of a recipe I have been making for years.

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When working in San Francisco as a professional caterer I loved to make this bacon, scallion and cheese stuffed bread. These have remained an instant hit all these years, there is really nothing better than this flavor combination.

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This recipe is so simple but really and it packs a lot of bang for your buck. After I roll out this dough I fill it with the bacon, cheese and scallion mixture, roll it up and cut them into lovely spiraled rolls. Instead of baking these into the classic sweet cinnamon roll shape I bake these off in a circular tin, turning them into tear and share heaven.

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This recipe is great for parties, family dinners or just any time you’re craving something super delicious and savory.

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Crazy Dough Stuffed Bread Recipe (Bacon, Scallion and Cream Cheese)

4.66 from 32 votes
Crazy Dough is one easy recipe for how to make bread and endless variations like my Crazy Dough Stuffed Bread packed with cream cheese, bacon and scallions!
Author: Gemma Stafford
Servings: 8 large rolls
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Crazy Dough is one easy recipe for how to make bread and endless variations like my Crazy Dough Stuffed Bread packed with cream cheese, bacon and scallions!
Author: Gemma Stafford
Servings: 8 large rolls

Ingredients

  • 1 master recipe crazy dough
  • 1 cup (8oz/240g) cream cheese, softened
  • 1 cup (5oz/150g) bacon cooked and chopped
  • 1 bunch scallion sliced thin
  • 4 cloves garlic , minced

Instructions

  • After your crazy dough recipe has proofed prepare the filling:
  • Combine the cream cheese, cooked chopped bacon, crushed garlic and sliced scallion in a bowl. Stir until smooth and set aside.
  • Transfer the dough to a floured work surface, and roll it into a rectangle approximately 20 inches x 16 inches. It will be long so you can always do it in 2 goes.
  • Spread the cream cheese filling over the dough, leaving a narrow margin around the edges uncovered.
  • Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly. If you do, the centers of the buns will pop up as they bake.
  • Slice the rolls 2 1/2 inches thick and set them filling side up in a deep baking.(AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  • Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1 hour.
  • Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, till they're a deep golden brown.
  • Rotate the tray during baking so they can get golden brown all over.
  • Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a cooling rack .
  • Pull apart and enjoy immediately!

 

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Comments & Reviews

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RF74
Member
RF74
9 months ago

Your master crazy dough is really a miracle! We had this for dinner and we cannot love it more! This time I rolled the dough more slowly and gently than the cinnamon rolls. They puffed so well. My stepdaughter isn’t a bread person but she does love bread from your recipes!! Thank you so much!

Zee
Member
Zee
10 days ago

Hi! I love this crazy dough!
I did a braided loaf yesterday with half the recipe and decided to keep the other half to try another great one! I’m wondering did you use the full dough to make the rolls or half of it? I’m worried about the serving .. any tips that may help
Regards.

Kei Barra
Member
Kei Barra
11 days ago

Hi Gemma. I made this bread today for dinner and its very delicious. Everyone is asking for more. I started baking 2 weeks ago and I cant believe my family is already asking for more bread. Thanks to you 😘

Rosalba
Guest
Rosalba
15 days ago

Increíble y lo mejor es que es poco trabajada 👏🏼👏🏼👏🏼💪🏼Bravo bravo! Me encantan tus recetas y lo fácil que son ! felicidades 🎊

June loo
Guest
June loo
1 month ago

If I can’t finish this in one go, how should I store it? I live in a tropical country, will the cream cheese go bad if I keep the bread at room temperature?

Gloria
Guest
Gloria
1 month ago

Love your recipes. Wondering if it is OK to use the mixer instead of kneading by hand?

Maria Fairview
Member
Maria Fairview
1 month ago

HELLO

RF74
Member
RF74
8 months ago

Hi Gem! Something to share:1. The 1st proofing was 2 hours. But I didn’t have enough time for the 2nd one. So I heated up my oven to the lowest 170F. Then put the pan with roll dough covered with cling wrap in there with the oven door about 2/3 way open for 25 minutes to the stage in the recipe (until they grew into each other). So they wouldn’t get cooked while proofing. Then baked as instructed. and they turned out great! But my oven runs about 10F -20F higher, so for a reliable accurate oven, the proofing temperature… Read more »

Nidhi Uniyal
Guest
Nidhi Uniyal
1 year ago

I tried it with a different filling of capsicum, onions, carrots and cheese ( I am vegetarian) and they tasted great!! This crazy dough is so great, thanks Gemma.

MikaylaKelly
Member
MikaylaKelly
1 year ago

Do I have an amazing addition to this delicious recipe for you!!!!…… On top of the bread rolls put sweet fruit chutney, some bacon slices and top with mozzarella cheese. Oh my gosh it is so sooooooo good! I didn’t add scallions into the spread as im not too keen on them. I ended up adding some onion flakes and herbs instead and I am in LOVE!!!!! THANK YOU GEMMA! I AM OBSESSED WITH YOUR BAKING. Today alone I made these rolls, your best ever choc chip cookies, your super fudge brownies and the nutella loaf (i made it into… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.