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.
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.
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.
This recipe is great for parties, family dinners or just any time you’re craving something super delicious and savory.
Get more Crazy Dough Recipes!
- 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
- After your crazy dough recipe has proofed prepare the filling:
- Combine the cream cheese, cooked chopped bacon 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 2½ 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!
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
1 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.