Because cinnamon buns are sooo 2020…
Salty, sweet, with flaky puff pastry, my savoury equivalent of everyone’s favourite breakfast treat will see you through the tail end of 2020. I’m not going to stress you out by suggesting you make your own puff pastry (if Mary Berry can’t be bothered, then neither can I), a roll of pre-made stuff will do just fine.
Maple Bacon Buns with Cheddar Cheese Frosting
Serves: Anything between 1 and 6 people, depending on how bad your day was
- 1 375g pack of Ready Rolled Puff Pastry
- 12 rashers smoked streaky bacon
- 4 tbsp Maple syrup
- 1 tbsp butter, melted
For the sauce:
- 115ml milk
- 15g butter
- 9g plain flour
- 55g cheddar cheese, grated
- Pinch chilli flakes
- Salt and pepper, to season
- Preheat the oven to 200C/180C (fan)/gas mark 6. Brush a 20cm oblong tin with the melted butter.
- Unroll the premade puff pastry and brush with the maple syrup.
- Lay the rashers of bacon on top of the pastry so they run parallel with the short side of the pastry sheet. Use a pizza cutter or sharp knife to cut the pastry into strips (the number of strips depends on the width of the bacon. I generally yield between 6 and 9).
- Roll up the pastry and bacon strips and transfer to your baking tin. Bake in the oven for 25-35 minutes, or until the both bacon and pastry and crisp and golden.
- Heat the milk in a saucepan until it starts to bubble. Whisk in the butter and flour to form a medium density paste. Add the cheese and chilli flakes, stirring continuously until the thick but spreadable.
- Spread the cheese frosting over the warm maple bacon buns and serve immediately.