Bourbon-Soaked Bacon & Ginger Cinnamon Rolls

This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory and bold taste to normal cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish.

—Shannen Casey, Citrus Heights, CA

PREP: 25 MIN. + MARINATING • BAKE: 10 MIN. • MAKES: 8 ROLLS

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

1 ROLL: 267 cal., 14g fat (3g sat. fat), 9mg chol., 490mg sod., 28g carb. (13g sugars, 1g fiber), 5g pro.