These savory buns-think cinnamon rolls, but with cheese and bacon instead of a sweet sugary filling, are the perfect solution to those few pieces of leftover cooked bacon hanging out in the fridge. You can prep the dry mix up to one month ahead of time, and store it in a container at room temperature. Just give it a shake before using to re-mix the ingredients.
Recipe courtesy of Jennifer Perillo
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Cheesy Bacon Breakfast Buns
Total:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. 

To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl. 

In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough. 

Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces. 

Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter. 

Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving.

Cook's Note

Microwaves are great for melting butter quickly. Another option is to put the butter in a heat-proof bowl, and place it in the oven so it can melt while the oven is preheating.

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