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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.
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Crazy Dough Stuffed Bread Recipe (Bacon, Scallion and Cream Cheese)
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!
Hi Gemma
Just want to tell you I used the crazy dough from your recipe to make chocolate swirl bread and it tasted so moist, fluffy and soft ! I am a fan of your videos lessons
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!
First time making these, will definitely be a regular from now on
Hello gemma maam
I tried the stuffed bread recipe today and it tasted wonderful. The only mistake that i did was to spread in a lot of stuffing (prehaps i got a lot more generous than required ????) which affected the shape. But overall the flavour was lovely.
Thank you for the wonderful recipe ????
Regards
Sangeetha
Love your recipes. I made naan, a plane loaf and cinnamon bread.
Hi Gemma, could I half the dough and make this and use the other half for cinnamon rolls? Or do I need the whole batch of dough? Thanks so much.
Hi Gemma,
To make stuffed garlic bread, can I add some of the seasoning like oregano and grated garlic to the dough before proofing? Or should I knead it in after, right before rolling out the dough?
Thanks for your help.
Can you tell me what size pan do we use. All you say is a deep baking pan
Hi Gemma, can I use sour cream instead of cream cheese? Will the taste be too different?
Hi Gemma, I luv how you give instructions in such a simple and easy to follow format. It has been very helpful since I’m new to baking. I made this stuffed bread but with spinach and Ricotta instead and it came out perfectly! I have tried your hamburger Buns and dinner rolls too and they were so good. I too have a small baby and on maternity leave so your site has been great for me to bake some treats while home. Thank you so much for your amazing work.