Breads & Doughs

Crazy Dough Stuffed Bread

4.72 from 39 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)

4.72 from 39 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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Joyce Foo
Joyce Foo
3 months ago

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

RF74
1 year 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!

Radini
Radini
11 days ago

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.

Ferd
Ferd
1 month ago

Dear Gemma,
Can I deep fry the crazy dough? I want to make japanese kare pan. Thank you

1 month ago

Hi Gemma, I have used the crazy dough recipe for all kinds of bread, and it’s always fantastic. A quick question, if I wish make stuffed bread in advance, can I fill and roll it, and freeze it till the time I need to use it or would that ruin the texture
Tia
Nupur

Swati Gatti
3 months ago

Hi Gemma, I made this stuffed bread with an Indian masala stuffing with cream cheese, onion, turmeric, green chillies, curry leaves, black pepper and coriander. It turned out just so amazing! It’s truly a recipe with endless possibilities. Thank you for the inspiration 🙂

Lesa
Lesa
3 months ago

I made these yesterday. I took your suggestion and left out the bacon. I subbed sun-dried tomatoes. Not sure how much a “bunch” of scallions is, but I used two stalks with some of the greens. Plenty for us. Very yummy. I’m anxious to try your other recipes with this dough.

Zee
4 months 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
4 months 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
Rosalba
4 months ago

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

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!

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