As you must surely know, bacon is always gluten free until you add the cinnamon rolls or other bread products to it so for all of you celiacs, there is no added gluten from the bacon. Bacon also adds protein and good animal fat that really enhances this breakfast item.
Un-breaded pecans are also gluten free as is the maple syrup so if you ignore the roll portion of the cinnamon rolls you will be just fine. In fact, except for the white flour that makes up the bulk of this dish, it is all gluten free.
While the raw calorie count of each cinnamon roll is pretty high, that can offset by making your own bacon. Taking care of the pig pen is serious work. If you haven’t mastered the fine art of making bacon, you can always use store bought but you loose the exercise value and have to add at least two hours at the gym daily to get back the calorie savings. The same can be said of not foraging for the pecans. If you happen to live in Vermont, you can harvest your own maple syrup for more calorie burning exercise. If you really want to even things out, consider farming your wheat as well, you might even use a hand powered mill to make the flour.
Milking the cow uses calories, give that a try, just treat her gently and watch out for those hind hooves. Using an old fashioned butter churn, make your own butter while you are at it. This should really be viewed as a working person’s dish. If you live in the city and work a sedentary job it is recommended that you skip this dish and take a look at the steamed broccoli with tofu instead.
For brevity’s sake, I will assume that you already have a side of smoked bacon prepared, it not, you can follow this link for that recipe:
For brevity’s sake, I will assume you already have a slab of smoked bacon prepared. If not, look no further than Jess Pryles excellent posts.
Also assumed is that you have taken the time to harvest the pecans, shucked and shelled them, and just have to roast them to a toasty goodness. Your maple syrup was harvested last year and put away in the root cellar in the back yard. You milked the cow this morning, churned the butter a bit later on and ground your flour soon after last year’s harvest. I almost forgot about the egg, but those two hens you keep should have laid this morning.
You know what, just go to the grocery store for all of your ingredients but to burn maximum calories, do not use the motorized cart, you must use your own two legs. A gym membership is also a requirement if store bought ingredients are used.
Full confession time. I live in the city, I have a sedentary job, I do not have a gym membership, have never worked on a farm in my life, and the smell of a pig pen generally turns my stomach. There are a few extra pounds around my middle. I make this dish perhaps once a year and eat exactly one piece before going out the door with the pan still hot enough to need oven mitts. I walk the neighborhood to find my friends so I don’t have to be tempted to eat the whole lot.
I took a close look in the mirror on the way to the shower, and on second thought, make the tofu and broccoli. Your Vegan, Celiac, and Diabetic friends will appreciate it as will your cholesterol count. Your other friends will not admit it is due to your influence or lack thereof, but after awhile, by eliminating dishes like this one, they just might be able let go of those gym memberships.
I was inspired to write this when a friend finally found out what her food problem actually was. No more cinnamon rolls for her. Then she became a Vegan so no more bacon either. She is very healthy now and I am proud of her.
Bacon Pecan Maple Cinnamon Rolls Twisted Recipe
- 1 (1/4-ounce) package active dry yeast
- 1 tablespoon sugar
- ¼ cup warm water, 110 to 115 degrees
- 1 cup whole milk
- 8 thick slices bacon chopped, save 2 tablespoons bacon grease
- ½ cup packed light brown sugar
- 1 tablespoon maple syrup
- 2 cups confectioners’ sugar
- ¼ cup butter, softened
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