Bacon Cinnamon Rolls
The three chicks always strive for innovation here at the world headquarters of the Community Resource Center, where I am the executive director, chief fundraiser and toilet cleaner. Especially on Bacon Wednesdays. Yes, every Wednesday we eat bacon in some form or another. Why would you not have Bacon Wednesdays? Section 3, Paragraph 28 in the CRC Employee Manual states: “Employees are required to eat bacon every Wednesday as a part of their job description. Year-end bonuses will be paid for employees who bring special effort to their presentation of bacon. Turkey bacon may be substituted for real bacon in the event of a religious restriction but it won’t taste as good.”
We map out Bacon Wednesday on our Command Central Board to ensure a variety of bacon offerings. Tomorrow it will be bacon and pimento cheese grilled sandwiches. Two weeks ago, we had bacon-wrapped club crackers with cocktails by the dock door (also in the Employee Manual, Section 5, Paragraph 17). Last week it was Betsy’s brilliant rendition of bacon cinnamon rolls. Here’s how you make them:
For each cinnamon roll (from a tube in the refrigerated section of your supermarket, bake one strip of bacon. Unroll each cinnamon roll into a long strip. Bake the bacon at 400 degrees until it’s done to your liking. Now here’s the trick. While the bacon is still warm and pliable, place a strip on the cinnamon roll dough and roll it up. Then bake the rolls according to the package directions.
Oh yes. Sweet and salty. Soft and crunchy. So inappropriate.