Bourbon-Soaked Bacon & Ginger Cinnamon Rolls

By cindygwest

Ingredients

• 8 8 8 bacon strips
• 3/4 3/4 3/4 cup bourbon
• 1 1 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
• 1/2 1/2 1/2 cup chopped pecans
• 2 2 2 tablespoons maple syrup
• 1 1 1 teaspoon minced fresh gingerroot

Details

Servings 8
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon.
In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings.
Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.
Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.
Drizzle icing over warm cinnamon rolls; top with pecans. Yield: 8 rolls.