Breads & Doughs

Crazy Dough Stuffed Bread

4.63 from 24 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)

4.63 from 24 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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75
Comments & Reviews

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RF74
Member
RF74
3 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 »

RF74
Member
RF74
3 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!

Nidhi Uniyal
Guest
Nidhi Uniyal
7 months 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
8 months 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 »

celia
Guest
celia
8 months ago

you said in the top recipe minced garlic and down in the directions you said crushed garlic. I have a very strong tasting cream cheese,im not sure it will be too much. I will add other cheeses to soften the garlic a bit,please change that error,I am not a novice baker. I love the crazy bread though,thankyou for sharing.

Jazmin
Member
Jazmin
9 months ago

These were delicious! Definitely will make again. The only thing was 8 ounces of Cream cheese just made it. I would add 1 oz more just make sure I have enough to cover the dough. I made with organic turkey bacon and stallions. Yummy!

Member
Helen Street Jennings
11 months ago

I’ve just made these for the second time. I rolled them into 2 sheets 20″ x 7″, then cut them about an inch wide, for appetizer sized rolls. The first time I brought them to a party and they disappeared- whooosh!! Looking forward to having them again tomorrow. This time I’m chilling the rolls overnight to bake tomorrow. Fingers crossed they are just as good this time! Thanks for all the super recipes Gemma. Happy Holidays!

ashli
Guest
ashli
1 year ago

hi miss gemma, im one of your followers in baking. i love to bake but i cant say that im already a good baker coz im still in the level of practicing of how to bake. i really love all your recipes but only few of them i try to make, even i want to try them all i cant bcoz its making me hard to use my microwave oven. i dont know how to use its temperature of cooking bcoz it uses WATTS unlike a real oven which uses °F or °C. i hope u can help me coz… Read more »

Alicia
Guest
Alicia
1 year ago

Hi there! I’m new to your site and can’t wait to try some of your recipes. I have two kids who are gluten-intolerant, so I’m experienced with GF baking. King Arthur Flour has a 1:1 GF substitute flour that I use when I don’t want to bother experimenting with converting a traditional recipe to a GF one with my own custom flour blend. It has xanthum gum in it for structure. Do you think this recipe would work? (I make many yeasted recipes using GF flours and they usually turn out beautifully.) Thanks!

Kathy
Guest
Kathy
1 year ago

Oh yummy! What an amazing idea for a potluck! I wonder if these babies could be made into pizza rolls, using pizza sauce, pepperoni and mozzarella? I love your infectious enthusiasm for all things food, Gemma! It makes me want to try everything you make!

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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