Cinnamon Roll Stuffing
- 1 (8 oz) package Bacon, chopped
- 1/2 white onion, diced
- 2 celery ribs, diced
- 5 large cinnamon rolls (rolls should be unglazed or only lightly glazed)
- 1 egg, lightly beaten
- 1 1/2 cups chicken stock
- 1 teaspoon fresh thyme, diced
- 1/2 cup powdered sugar
- 1/4 cup milk
Preheat oven to 350⁰F. Add bacon to medium sauté pan and cook until crisp but still slightly chewy. Remove bacon to paper towel-line plate but retain bacon grease in pan. In same skillet, add onion and celery, cook 10 minutes until softened.
Slice spiral tops off rolls and set aside. Dice bottom portion of cinnamon rolls; place in large bowl. Add bacon, onion and celery to diced rolls.
In medium bowl, combine egg and chicken stock. Reserve 2 tablespoons stock mixture. Pour remaining stock over top of diced rolls. Add thyme and mix well. Pour bread mixture into 8x6 baking dish. Top with reserved spiraled cinnamon bun tops. Brush reserved chicken stock mixture onto spiral roll tops. Bake 40 minutes.
In small saucepan, warm milk over medium low heat until hot. Slowly whisk in powdered sugar until it forms glaze of desired thickness. Brush glaze over top of stuffing as soon as it comes out of oven; serve warm.