"Feast of Saint Valentine"
I have a tried and true recipe for cinnamon buns, it is perfect. The buns are gooey, tender, doughy and just …..Perfect. These are not those perfect buns. Why? Because I am super, super, super, super lazy! In all fairness that cinnamon bun requires making the dough and chilling it overnight, removing it from the refrigerator, kneading, allow it to rise, then forming the buns and allowing it to rise again. It’s truly a task and a half. Pillsbury to the rescue… Not so much.
While I generally adore Pillsbury products, I may have to say they may need to work on the texture of their cinnabon product. It’s really more like a cinna-bread than a bun. Not gooey, not chewy, very puffy and bready. Flavor wise, they are pretty good, but it still pales in comparison to the home made bun. However a few simple ingredients elevated these buns to a new level.
Let welcome to the stage, Bacon and Nutmeg chocolate ganache. I cut corners and got a ready-made cinnamon bun, threw that super sweet can of icing in the garbage and decided to make my own toppings, crispy fried bacon and a nutmeg infuses chocolate ganache. The nutmeg chocolate bacon and cinnamon are a match made in heaven. Pillsbury or not My sister loves them, they are indeed super soft, especially when warmed, The ganache is a lovely glaze and the crispy bacon adds a saltiness to each bite. If only these were my homemade buns. Tisk tisk.
Ingredients (printable ingredient list)
Pillsbury cinnamon bun
4 strips bacon
¾ cup Heavy cream
3 oz bar milk chocolate