Imagine that you have company for the weekend and you don’t feel like serving the normal bacon and eggs. That gets SO boring. What could you make that will Wow them ? Authentic homemade Danish, fresh fruit, and an assortment of cheeses! YES! Perfect! My recipe is not an all-day affair, it took a little over an hour, including rise, so you won’t have to get up at the crack of dawn.
These Danish Bacon Cinnamon Snails are authentic, and knock-your-socks-off delicious. (Well, they were authentic until I added the bacon.) I love the combination of sweet and savory almost as much as I love hot and sweet. I’ll be making them often! Please give them a try. I guarantee you won’t have to call them to the table more than once. And, oh what fun it will be when the kids ask, “What’s for breakfast?” You nonchalantly reply, “Snails.”
INGREDIENTS: Yields 14 – 16 Snails
1 cup warm milk (110-115 ° F)
2 packets Active Dry Yeast
2 TBSP sugar
6 ½ TBSP salted butter, room temp
2 large eggs at room temp
¼ tsp salt
2 cups Bread flour
1 ¾ – 2 cups AP flour
Bacon, at least ½ lb
2/3 cup butter, softened
¼ cup white sugar
¼ cup light brown sugar
2 TBSP ground cinnamon
Pour the warm milk into a mixing bowl and sprinkle yeast and 2 TBSP sugar over the top. Mix with dough hook and let sit for about 5 minutes.
Add 6 ½ TBSP of soft butter, eggs, salt, 2 cups bread flour, and 1 ½ cups of the AP flour. With mixer on low speed, mix dough until it leaves the sides of bowl. Touch it. If it feels too sticky, add the remaining flour a few TBSP at a time. Let mixer work for about five minutes on low. Cover the bowl with plastic wrap and a towel. Let rise for 30 minutes.
While dough is rising, mix together 2/3 cup butter, ¼ cup sugar, ¼ cup brown sugar, and 2 TBSP ground cinnamon. Set aside.
Cook the bacon until nearly crisp, drain and keep warm.
Transfer the dough onto a half baking sheet or 2 cookie sheets. I roll my dough right there. It’s very easy to work with. You want it to fill up the entire sheet. Using your warm fingers and a silicone spatula, spread the filling evenly over the dough. Place the cooked bacon on top. Starting with the narrowest side, roll up, pressing seams together.
With a serrated knife, cut slices about ¾” – 1” wide. Lay cut side up. Let rest for about 15 minutes. I wanted mine larger around and not as tall, so I flattened them with my hand before baking. Allow a good 2” between each snail. If you want to, brush rolls with egg/water mixture or egg, sugar, and milk mixture, although I don’t think it’s necessary.
Bake at 420° F oven for 8-11 minutes until golden brown.
Glaze the rolls with either maple glaze or standard glaze. OR, do half maple and half standard.
Simmer ½ cup pure maple syrup until reduced to 1/3 cup, about 5 min. Remove from heat and add 2 tsp butter. Stir until melted. With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.
1 ½ – 2 cups confectioner’s sugar
1 tsp vanilla extract
½ tsp almond extract
1 TBSP melted butter
In small bowl, mix all ingredients until smooth. With a large spoon, drizzle glaze over cooled Cinnamon/Bacon Snails.
By Tika 1/24/17
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By Tika for CHEW WANNA EAT? © 2017