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Maple Bacon Cinnamon Roll Cake

September 13, 2016 by Joy the Baker 36 Comments

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Maple Bacon Cinnamon Roll Cake

Remember a few years back when we started putting bacon on and in all of our desserts?  I think it came just after the Red Velvet and giant cupcake phase.  We needed a salty kick in the pants. See: Peanut Butter Bacon Cookies.

I think we’ve moved past the bacon-on-all-our-desserts trend,  but does that make it any less delicious?  Hardly.

We’re making a breakfast cake inspired by, but much more simple than a cinnamon roll.  Yellow cake with a cinnamon swirl, schmears of cream cheese frosting, crisp bacon bits and a drizzle of maple syrup. You’ve got the coffee going, right?  This is about to get good.

Maple Bacon Cinnamon Roll Cake

We’ll start by making a single layer yellow cake.

This base cake is a very fine place to start a cake adventure: Everybody’s Birthday Cake.

Maple Bacon Cinnamon Roll Cake

Softened butter and granulated sugar are beaten together until light and fluffy, aerating the fat and sweetener to help bring lift to the cake.

Maple Bacon Cinnamon Roll Cake

Eggs are added, one at a time and beaten well to incorporate.

See that bacon waiting there?  Biding its time like a boss.

Maple Bacon Cinnamon Roll Cake

Maple Bacon Cinnamon Roll Cake

Remember all that time I spent trying to figure out if we really had to sift our flour and dry ingredients.

The answer is naaaah, not really… a whisk and a bowl will do the trick.  If your bowl already has butter, sugar and egg in it, a fine mesh strainer step over the butter mixture will do all fine and good.

Add the flour.

Maple Bacon Cinnamon Roll Cake

Maple Bacon Cinnamon Roll Cake

Add the leavening, a dash of cinnamon, a good pinch of salt.

Maple Bacon Cinnamon Roll Cake

And shimmy shake of the strainer to help the dry ingredients rain down into the buttery mixture.

Maple Bacon Cinnamon Roll Cake

Buttermilk is added and the cake batter is brought together with a spatula.  It’s more gently on the dough and you can make sure you fully incorporate all the dry patches.

Maple Bacon Cinnamon Roll Cake

Thick cake batter, but totally spoonable + spreadable.

Oh! Maybe we were a little lazy in sifting the dry ingredients.  That’s because we spent all of our attention to detail in greasing the pan properly, cutting a parchment paper base liner, and re-greasing that to ensure that the cakes separates from the pan without a hitch.

Maple Bacon Cinnamon Roll Cake

There’s more good news:  Sweet + Buttery Cinnamon Syrup!

Maple Bacon Cinnamon Roll Cake

Maple Bacon Cinnamon Roll Cake

Stirred together and drizzled over the buttermilk cake batter.

Maple Bacon Cinnamon Roll Cake

Really get it all on there!  No need to be shy.

Next, use a butter knife to flip and swirl the batter over the syrup, incorporating it but leaving big flavorful streaks.

Into the oven it goes!

Maple Bacon Cinnamon Roll Cake

Ok… a few more things.

What’s a cinnamon roll without Cream Cheese Frosting? Still a cinnamon roll, just not nearly as fantastic.

Maple Bacon Cinnamon Roll Cake

Maple Bacon Cinnamon Roll Cake

Cream cheese, butter, powdered sugar, pinch of salt, and vanilla extract.  Easy but you already know it!

Maple Bacon Cinnamon Roll Cake

Maple Bacon Cinnamon Roll Cake

Maple Bacon Cinnamon Roll Cake

The cake is cooked to soft and golden, cooled because only cooled cakes get to be frosted, then spread with cream cheese frosting.

Finally, because we’re dessert maniacs who still crave a bit of salt, we’ll add crumbled bacon.  I mean… this is breakfast afterall.

Maple Bacon Cinnamon Roll Cake

And one final drizzle of maple syrup.

Ultimate breakfast cake oh heeeey!

Maple Bacon Cinnamon Roll Cake

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Maple Bacon Cinnamon Roll Cake

★★★★★ 5 from 2 reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 28
  • Total Time: 48 minutes
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Ingredients

Scale

For the Cake

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup plus 2 tablespoons buttermilk

For the Cinnamon Syrup

  • 4 tablespoons unsalted butter, melted
  • 1?4 cup firmly packed light brown sugar
  • 1 teaspoons ground cinnamon
  • pinch of salt

For the Cream Cheese Frosting

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 1/2 cup powdered sugar
  • pinch of salt
  • splash of pure vanilla extract
  • 3 slices crisp cooked bacon, crumbled
  • 2 or 3 tablespoons maple syrup

Instructions

  1. To make the cake, place a rack in the center of the oven and preheat oven to 350 degrees F. Grease a 9-inch round cake pans. Line the bottom with a round of parchment paper, grease and flour. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment (you can also use a large bowl and electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes.
  3. Stop the mixer and and scrape down the sides of the bowl. Beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
  4. In a medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Add the buttermilk and beat on low for 1 minute. Use a spatula to ensure that all of the ingredients are well combined and no dry pockets are hidden at the bottom of the bowl.
  5. To make the cinnamon syrup, stir together butter, brown sugar, cinnamon, and salt until glossy and well combined.
  6. Pour batter into prepared pan. Pour cinnamon syrup over the cake batter and use a butter knife to swirl into the cake, leaving large streaks in and on top of the cake.
  7. Bake for 25 – 30 minutes or until cooked through and the top springs back lightly when touch. Test the cake by inserted a skewer into the center of the cake. Cake is done when just a few crumbs are left on the skewer.
  8. Remove from the oven and allow to cool in the pan completely. Invert onto a wire rack or serving plate.
  9. To make cream cheese frosting, beat together softened butter, cream cheese, powdered sugar, salt, and vanilla until smooth.
  10. Frost with cream cheese frosting, sprinkle with bacon and drizzle with maple syrup.


Nutrition

  • Serving Size: 8

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Filed Under: Cakes, Holiday, Recipes, Winter Baking

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Comments

  1. Erin

    November 5, 2021 at 10:38 am

    This sounds delicious! I generally have to convert to make it GF and will try it with a GF flour mix and let you know. Sometimes the taste of powdered sugar is overpowering, do you ever half it with regular sugar? We often make icing without powdered sugar because of the taste so I was wondering if you came across that at all?

    Reply
  2. AmbalaCakes

    October 26, 2021 at 10:59 pm

    Very informative

    ★★★★★

    Reply
  3. Amelia

    April 18, 2021 at 6:08 pm

    Just needed to come here and say that I’ve been making this cake for YEARS and it’s the most-requested baked good I’ve ever made. I turn it into a layer cake (adding maple drizzle, frosting, and bacon in between the two layers) and people literally can never get enough of it. The guys on my team at work always ask for “bacon cake” for their birthdays – they’ve been lamenting the pandemic in part because they’ve missed two cakes so far :-D

    ★★★★★

    Reply
  4. Eatglobe Food Directory

    September 26, 2016 at 5:48 am

    Cake with bacon? Hell, yes! I already want to try this Bacon Cinnamon Roll Cake recipe! Adding unusual ingredients like ketchup and mayonnaise to cakes becoming a trend and I like it!!

    Reply
  5. Hajar

    September 23, 2016 at 12:09 pm

    Hello Joy! I made this the day I saw it. But only the cake, not even the swirl. The cake it AH-MAZING!!! Its so fluffy, and so easy to make. Definitely in my recipe box!

    Reply
    • joythebaker

      September 28, 2016 at 8:52 am

      oh that’s fantastic!

      Reply
  6. themomnoms

    September 21, 2016 at 10:53 pm

    So, I worked as the head chef of Bacon Bacon for years.
    As soon as I saw these, I knew that we were meant to be best friends.
    Hello, my name is Krysten and I have a bacon problem.

    Reply
    • joythebaker

      September 28, 2016 at 8:52 am

      You and me both, sister!

      Reply
  7. Shawna

    September 17, 2016 at 12:29 pm

    Joy, I made this today and as soon as I took it out of the oven, the middle sunk in. What did I do wrong? The cream cheese frosting covered up the sink hole but I couldn’t figure out what I did to make it so that.

    Reply
    • joythebaker

      September 28, 2016 at 8:52 am

      Oh no I’m so sorry! It sounds like it wasn’t baked all the way through and needed a bit more time in the oven.

      Reply
  8. mary

    September 16, 2016 at 3:33 pm

    i made just the cake with the swirly cinnamon, no frosting or bacon. this cake is incredible. it’s so tender and easy to make. thank you. it’s a new favorite.

    Reply
    • joythebaker

      September 28, 2016 at 8:53 am

      Fantastic!

      Reply
  9. Aimee Wimbush-Bourque

    September 16, 2016 at 7:07 am

    Daaaaaaang, girl! You know I am all about the maple syrup. Like for reals. This looks perfect for fall. Thanks!

    Reply
  10. Harry

    September 15, 2016 at 4:52 pm

    Cinnamon roll inspired anything always has my attention! I really like this simplified version of the dessert and the addition of bacon is a welcome treat that I’m sure will impress and delight guests.

    Harry Bowden

    Reply
  11. Tracy

    September 15, 2016 at 4:23 pm

    Girl, you just really know how to do breakfast!!

    Reply
  12. Heather || Heather's Dish

    September 14, 2016 at 8:30 pm

    FEED. ME.

    I’ll take a salty kick in the pants with bacon any day…for always!

    Reply
  13. ck kramer

    September 14, 2016 at 2:04 pm

    You’re killing me with goodness… Now please give me 2 more hours of Morning so I can kick back with my coffee & cake and let life roll…

    Reply
  14. Phoebe

    September 14, 2016 at 9:19 am

    Obviously I made this the day I read about it.

    I used an 8″ cake pan and it look 35 minutes to be done (probably could have used a few more minutes, to be honest). I used kefir instead of buttermilk (it’s what I had) and upped the cinnamon in the swirl to 1.5 teaspoons. The picture looks like a tablespoon! The cinnamon syrup separated and was a little awkward to work with, but the final product was good.

    Made a simple maple icing with powdered sugar, heavy cream, and maple flavoring to do some decorations on the top.

    Reply
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