Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze


We had our first big boo boo with Autumn this weekend. Poor thing!

After a busy Saturday, I was wrapping things up with a trip to the grocery store. I had just gotten back when the princess requested some water. I brought her up a cup which was not acceptable, she wanted a bottle. Umm no, you’re 3. You can drink it out of the cup. She threw herself on the floor in a fit because I said I wasn’t going back down to bring her back up a bottle.


Now, she doesn’t normally throw herself into such fits, but she threw up on Thursday night, Friday night, and Saturday morning so she wasn’t feeling 100% like herself. So maybe I should have cut her some slack but I still had groceries to unpack and water is water in any cup, so chill.

Price went to comfort her but his hands were full with the carpet cleaner since he had just shampooed the rugs (I mentioned the throw up, right?). So we ended up with one of those moments when 2 people lean in at the same time and collide. She made contact with the carpet cleaner and BAM! tooth through the lip and lots of blood.


Thankfully, it stopped bleeding in just a few minutes and didn’t do any real damage that some kids Advil, ice, and cuddles couldn’t fix. And it’s just about completely healed at this point. She still has this (cute) puffy lip and puffy cheek. It makes me want to kiss it 1,000x times a day.


Anyway, these Cinnamon rolls are a diet buster. And I’m not sorry about it.

I think that if you are going to treat yourself then you should treat yourself. These are not a daily thing, or even weekly thing. Trust me. Don’t totally up the calories!!! Dear lord…

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But it’s fun for a treat since they are nice soft cinnamon rolls that are stuffed full of chocolate and bacon. The finishing touch is the brown sugar glaze.

I suggest cutting up the bacon with a scissor prior to cooking it. I find that produces evenly cooked bacon that is sized nicely.

If you don’t have mini chocolate chips on hand then finely chop up some chocolate bars instead.

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All that matters is that there is bacon and chocolate in them. That is all that matters in life. For real. This is fact.

Shoot, enjoy them. You only live once.


Bacon Chocolate Chip Cinnamon Rolls with Brown Sugar Glaze

Makes 12 large cinnamon rolls


For the Rolls

  • 1 Cup warm milk (100-110 degrees)
  • 1 packet yeast (2 1/4 teaspoons)
  • 2 eggs
  • 1/3 cup unsalted butter, melted (but not hot!)
  • 4 Cups flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/2 Cup melted butter
  • 1/2 Cup brown sugar
  • 2 Tablespoons cinnamon
  • 1 Cup (6 ounces) mini chocolate chips
  • 8 ounce of bacon

For the glaze

  • 1/2 Cup butter
  • 1/2 Cup brown sugar
  • 1/4 Cup milk


  1. Add the yeast to the warm milk. Let rest for 5 minutes to activate the yeast.
  2. In the bowl of a stand mixer, beat the eggs, then slowly mix in the warm milk mixture. Add the butter and just mix to combine.
  3. Add in the flour, sugar, and salt. Using a hook attachment, work the dough until combined.
  4. On a well floured work surface, roll the dough into an even ball. Add the dough to a large oiled bowl. Rotate to cover the dough with oil. Cover with plastic wrap and let double in size, at least 1 hour.
  5. While the dough is rising, cut the bacon into very small pieces and cook. Drain well and set aside.
  6. Once the dough is ready, preheat your oven to 350 F and grease 1 9x 13 baking pan.
  7. On a well floured work surface, roll the dough out so it is approximately 14″ x 24″. Evenly spread out the melted butter on the dough. Then sprinkle with the cinnamon, brown sugar, chocolate chips, and the bacon.
  8. Roll towards you and then cut into 12 evenly sized rolls. Arrange in the baking pan.
  9. Bake for 25-30 minutes or until golden brown.
  10. When the rolls are done, make the sauce by combining all of the ingredients in a small pot over medium-high heat. Mix often while you bring it to a boil. Let boil for 2 minutes. Drizzle all over the cinnamon rolls. Enjoy!




Turkey with a Brown-Sugar Glaze

 Turkey with Brown Sugar Glaze

My mom is coming up from Florida for a visit and it happens to be Easter weekend. I love cooking for holidays but I’m just not sure what to make for Easter. I know what you are going to say, you’re going to say “But you make ham for Easter!” This is true but we didn’t have turkey on Thanksgiving since we had just brought Autumn home Monday night and none of us were going to whip up a turkey just a few days later. (Side note: our super sweet Chilean neighbor brought us over some food- shrimp cocktail, roasted pork, and rice.)

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So I’ve had turkey on the brain every since.

We did do an early Thanksgiving which was awesome but I’ve been thinking about making a turkey recently. It’s probably because I’ve been enjoying the work week more when I have dinner prepped or pre made so we are just assembling or reheating it. A big turkey cooked up on a Sunday would give us plenty of leftovers for lunches and dinners for a few days.

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The turkey is really moist as the skin locks in the moisture. Plus the vegetbale and the liquid in the bottom of the pan also helps keep the turkey from drying out. Can’t have a dry turkey! That’s the worst.

I always use a turkey with a built in termometer as I’ve had issues with the doneness in the past. When I’ve cooked turkeys without a built in thermometer I’ve under cooked them in the past when I’ve just stuck a thermometer in the thigh, received the reading of 165 degrees, took it out of hte oven and when I’ve carved it up later I’ve discovered a pink bird. So, do what works for you.Feel free to use both thermoters… why not!?!

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The brown sugar glaze is easy to prepare and it gives such a lovely flavor to the turkey. But the best is that it makes the skin sticky and crisp. So when you sneak a piece of skin before you serve it you have to lick your fingers clean of any delicious evidence!

As well the gravy is unlike any other gravy I’ve had before. The gravy is made with the drippings from the pan, leftover graze, and hard cider. The cider really does give it a lot of apple-y flavor but I liked that with the sweetness of the glaze but using stock would be just fine as well.

So give turkey a chance for Easter, or any lovely Sunday dinner. If not, the nmake it for Thanksgiving and your family will thank you. They will so so excited that you tried this Brown Sugar Glazed Turkey. I swear!

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Turkey with a Brown-Sugar Glaze

Serves 10-12


For the Turkey

  • 12-15 pound turkey, brought to room temperature
  • 2 medium carrots, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 large yellow onion, roughly chopped
  • 1 orange
  • herb bundle containing rosemary, thyme, sage
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Coarse salt and ground pepper
  • 1 cup of orange juice mixed with 1 cup of hard cider or stock

For the Glaze

  • 2/3 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice
  • 2 tablespoons of butter

For the Gravy

  • drippings from the pan
  • 2-3 tablespoon flour
  • any remaining leftover glaze
  • 1-2 cups of hard cider or stock
  • sage leaves


  1. Place a rack in the lower third of the oven. Preheat oven to 425 degrees.
  2. Place the turkey in a roasting pan with a rack. Tuck wing tips underneath the body of turkey. Stuff the tukey with the carrots, celery, onion, orange, and herbs.
  3. Carefully seperate the skin of the turkey from the breast and place pieces of butter between the breast and skin of the turkey. Season the outside of the turkey with salt and pepper.
  4. Pour the orange juice mixture into the bottom of the pan.
  5. Roast the turkey for for 30 minutes.
  6. Turn down the oven to 350 and let continue to cook for another 45 minutes before rotating for another 45 minutes.
  7. While the turkey is cooking, make the glaze by combining the vinegar, brown sugar, and orange juice in a small saucepan. Bring the mixture to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from the heat and whisk in the butter and orange zest.
  8. Brush the skin of the turkey with the glaze after it has been roasting for an hour and 30 minutes at 350. Brush and rotate the bird every 15 minutes until it has completed cooking, when the temperature ofin the thickest part of the thigh reads 165 degrees.
  9. Remove from oven and tent with alumnium foil for at least 30 minutes before carving.

To make the gravy

  1. Remove the drippings from the pan. (I suggest using a baster to do this task)
  2. Let the drippings sit for a few minutes so that fat seperates and you can remove some of it.
  3. In a large skillet pour about a 1/4 cup of the drippings into the pan and add the flour to a paste. Slowly mix in the rest of the drippings with some whole sage leaves.
  4. Once that is all comined mix any remaining glaze. Then add the cider until you have reached the amount of gravy you would like. Season with salt and pepper to taste.
  5. Serve the carved turkey with the gravy and enjoy!

Inspired by Martha Stewart