Maple Bacon Cinnamon Swirls
A decadent rolled cookie filled with maple, bacon and pecans.
Serves: Makes about 2 dozen cookies
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp maple extract/flavoring
  • 3¾ cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tbsp dark maple syrup
  • 3 tbsp butter
  • 1 cup brown sugar
  • ½ cup chopped bacon
  • ½ cup chopped pecans
  • 1 tsp cinnamon
Prepare the Dough
  1. Cream butter and sugar until fluffy. Beat in the eggs, vanilla and maple extract.
  2. Mix flour, baking powder and salt.
  3. Gradually add the dry mixture to the wet mixture and mix well.
  4. Cover dough and refrigerate for 1-2 hours (I did 2 hours and my dough was hard as a rock and needed to sit out a little bit before I could roll it, so I bet that 1 hour would be just fine).
Prepare the filling
  1. Melt butter in a small sauce pan. Add brown sugar and maple syrup and stir slowly until melted.
  2. Mix chopped bacon, pecans and cinnamon together. Add to the butter/sugar mixture and stir until mixed well. Remove from heat. Let cool slightly.
Roll the cookies
  1. Remove chilled dough and divide in half. Roll each half of the dough out on a lightly floured surface into a rectangle shape (roughly 9 x 12 in).
  2. Spread the bacon sugar mixture over the dough, leaving about ½ in of space around the edges. (if the bacon sugar mixture cools too much it will start to harden. Just heat it back up a little bit and it will soften back up and be easy to spread).
  3. Carefully roll up the dough, jelly-roll style, starting with a long side first. Repeat for second half of dough.
  4. Wrap each dough roll with plastic wrap and refrigerate overnight or freeze for 2-3 hours.
Cut and Bake
  1. Unwrap the dough rolls and cut into ¼ inch slices and place on lightly greased cookie sheets.
  2. Bake at 375ยบ for 10-12 mins or until the edges are lightly browned. Remove and cool on wire racks.
Recipe by Awesome with Sprinkles at