Maple Bacon Cinnamon Roll (liquid eggs eggs)

Maple Bacon Cinnamon Roll (liquid eggs)

View dried egg formulation

Yield: 8 Rolls

Part 1 - Sweet Dough

Ingredients Percent (%) Grams Volume
Water 17.73 126.78 4 1/2 fl. oz.
Milk, whole 7.63 54.56 2 fl. oz.
Butter, unsalted 4.69 33.54 1 tbsp.
Flour, all-purpose 45.00 321.75 2 1/2 cups
Corn starch 11.00 78.65 2/3 cup
Sugar, granulated 6.25 44.72 1/4 cup
Salt 0.56 4.02 3/4 tsp.
Yeast, dry 0.88 6.26 1 1/2 tsp.
Whole eggs, liquid 6.26 44.72 1 1/2 fl. oz.
Total 100.00 715.00

 Method of Production:

  1. Prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F) and place a pan of water in the bottom of the oven. Heat until a 95° F (about 5 minutes), then turn the oven off and keep the door closed.
  2. In a standing mixer fitted with a dough hook, blend the dry ingredients. On low speed, add the liquids and blend until the dough comes together, 2-4 minutes.
  3. Increase the speed to medium (speed 4) and mix for 8 minutes. Temp the dough, target 80-82° F.
  4. Shape the dough into a round and place in a bowl covered with plastic wrap. Place in the proofing box (or warm oven) and proof for 20 minutes, then punch down and proceed with shaping.


Part 2 - Bacon Bits

Ingredients Percent (%) Grams Volume
Bacon, hickory smoked 100.00 340.20 12 ounces
Total 100.00 340.20

  Method of Production:

  1. Line a sheet tray with parchment paper and preheat an oven to 375° F.
  2. Lay out the bacon on the prepared sheet pan in a single layer.
  3. Cook the bacon for 17-18 minutes, until crisp and browned. Remove the cooked bacon to a paper towel lined-sheet pan and pat off excess grease with paper towels. Allow to cool completely.
  4. Chop the bacon into ¼-inch dice. Reserve refrigerated until ready to proceed with roll assembly and serving.

Part 3 - Cinnamon Roll Assembly

Ingredients Percent (%) Grams Volume
Part 1 - Sweet Dough 72.81 715.00
Butter, unsalted 3.43 33.66 2 tbsp.
Sugar, brown 20.02 196.62 1 cup
Cinnamon, ground 0.71 6.97 1 tbsp.
Part 2 - Bacon 3.03 29.79 1/4 cup
Total 100.00 982.04

  Method of Production:

  1. Prepare baking pans by lining with parchment paper and coating with nonstick spray; set aside until ready to use.
  2. Spread the butter evenly over the dough, leaving a 1/4-inch border. Sprinkle the sugar, cinnamon and bacon evenly over the dough.
  3. Place rolls in prepared pan, cut-side up. With a spray bottle, spray each pan with water 3 times.
  4. Cover with plastic wrap. If desired, place inside a sealed poly bag and freeze until ready to bake; can be stored frozen for up to 2 months.
  5. When ready to bake, prepare a proofing box at 95-98.6° F at 80-85% humidity. Alternatively, heat the oven to the lowest possible setting (200° F). Heat until a 95° F (about 2-3 minutes), then turn the oven off and keep the door closed.
  6. Remove rolls from plastic bag, keeping plastic wrap loosely covered over the top of the rolls, place in warm proofing box. Proof until risen and puffy, about 1 hour (2-2.5 hours if frozen). When poked rolls should spring back slightly (if indent stays in roll, they have been over-proofed). If using the oven to proof, remove the rolls when 30 minutes of proof time remain and set on the counter top for the remainder of the proofing time. Preheat an oven to 350° F.
  7. Bake the rolls for 10 minutes, rotating after 5 minutes. Rolls should be rich golden brown on top and temperature should register 190-200° F internally. Allow to cool before serving.


Part 4 - Maple Sauce

Ingredients Percent (%) Grams Volume
Corn starch 3.30 8.25 1 tbsp.
Water 25.00 62.50 2 fl. oz.
Maple syrup 34.00 85.00 2 fl. oz.
Corn syrup 34.00 85.00 2 fl. oz.
Butter, unsalted 3.00 7.50 2 tsp.
Salt 0.10 0.25 Pinch
Maple extract 0.40 1.00 1/4 tsp.
Caramel color 0.20 0.50 To preference
Total 100.00 250.00

Method of Production

  1. In a medium saucepan, whisk together the corn starch and water. Bring to a simmer over medium heat until it comes to a full boil and thickens.
  2. Add the syrups to the starch mixture and bring back to a boil.
  3. Remove from heat and whisk in the butter, salt, maple extract and caramel color.
  4. Cool to room temperature then portion into pouches.



Ingredients Percent (%) Grams Volume
Part 3 - Cinnamon Rolls 81.68 856.00 8 rolls
Part 4 - Maple Sauce 12.98 136.00 4 fl. oz.
Part 2 - Bacon Bits 5.34 56.00 1/2 cup
Total 100.00 1048.00


  1. If desired, massage the maple sauce packet until warm or alternatively, place in a bowl of warm water for 5 minutes until heated through.
  2. Drizzle the warmed maple sauce on the cinnamon roll and sprinkle with bacon. Serve immediately.


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