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105

Bacon-Cinnamon Breakfast Twist

Prep 20 min
Total 1 hr 15 min
Ingredients 9
Servings 8

Skip the bakery and fire up your oven! This stunning breakfast twist is easier than it looks thanks to Pillsbury™ pizza crust. And did we mention how amazing it makes your home smell? MORE+ LESS-

By Pillsbury Kitchens

Updated January 9, 2018

Bake-Off® Contest 48, 2018

Shari Seiner

Salt Lake City, Utah

Ingredients

1/2

cup packed brown sugar

1/3

cup chopped pecans

tablespoon ground cinnamon

1/2

teaspoon plus 1/8 teaspoon salt

tablespoons real maple syrup

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust

tablespoons unsalted butter, melted, cooled

1/3

cup precooked bacon, chopped (4 strips)

1/2

cup powdered sugar

Steps

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1

Heat oven to 350°F. Line 9x5-inch loaf pan with foil, extending up and over sides. Spray with cooking spray.
2

In small bowl, mix brown sugar, pecans, cinnamon and 1/2 teaspoon salt. Stir in 1 tablespoon of the maple syrup until well mixed.
3

Lightly sprinkle large cutting board with flour. Unroll pizza dough on board. Reserve 2 teaspoons of the melted butter. Brush remaining butter evenly on dough to within 1/2 inch of short sides. Sprinkle brown sugar mixture and bacon evenly over butter. Starting with short side, roll up; pinch edge to seal. Place seam side down on cutting board.
4

With serrated knife, cut roll in half lengthwise, forming 2 strips. Place cut side up. Carefully overlap strips 2 to 3 times to form twist. Press ends to seal. Place in pan. Bake 45 to 50 minutes or until deep golden brown and no longer doughy in center. Cover with foil last 5 to 10 minutes of bake time to prevent overbrowning. Remove to cooling rack. Cool 15 minutes. Carefully lift out of pan using sides of foil. Place on cutting board; remove foil.
5

Meanwhile, in small bowl, stir 2 teaspoons reserved melted butter, remaining 3 tablespoons maple syrup, the powdered sugar and 1/8 teaspoon salt until smooth. Drizzle over twist. Serve warm.

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Expert Tips

For best results, work with cold dough directly from refrigerator.
To make twist easier to shape, refrigerate filled dough about 20 minutes before cutting.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 530mg; 22%
Potassium: 80mg; 2%
Total Carbohydrate: 52g; 17%
Dietary Fiber 1g 5% Sugars 30g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

There are many adjectives that describe my family: loud, funny, slightly obnoxious, and close-knit are just a few. For more than 25 years, my mom and my siblings have taken an annual water skiing trip to a reservoir in central California. Over the years, we have added children, boyfriends, new spouses and even grandchildren. Mom always organizes an “art show” and we spend time creating masterpieces out of twigs, rocks, pine cones and whatever else we can find. The rest of the week is spent with up to 20 people living under one roof—without air conditioning—laughing, boating, sharing two bathrooms, cooking for one another, and eating at all the old places that evoke memories. Because of construction on the dam and the California drought, this year was the first time in five years that we’ve been able to make the trip. It was special because we finally got a larger house with air conditioning, and Dad agreed to come for the first time. I lost my husband early in the year and was in desperate need of some time at the lake. The week was therapeutic and heavenly, not just because it’s one of my favorite places in the world, but because I had 15 guinea pigs to taste my recipe creations. This recipe was inspired by one I made while on our vacation. The bakery where we used to get cinnamon rolls had closed down, so I created this twist to have something warm and gooey ready for breakfast. I thought the original recipe wasn’t very good. There wasn’t enough filling, the dough didn’t rise properly, and the assembly was difficult. It looked like a mess, but my family devoured it. I decided to improve the recipe by using Pillsbury™ Pizza Dough, increasing the amount of filling, using brown sugar, and making a delicious maple glaze. The final product was a win; an improved recipe that will always remind me of Bass Lake 2017.