Bacon Cheese Roll | 培根起司捲
This savory bacon cheese roll is adapted from a cinnamon roll recipe. (Cinnamon roll recipe included at the bottom) It’s flavorful, gooey, cheesy and filling but you won’t be able to stop at just one. There’s also a secret ingredient of making the rolls gooey that I learned from Tastes of Lizzy T!! Great as an appetizer, picnic, breakfast, hangover or using up Christmas ham leftover.
I had an cinnamon roll addiction. Well, a roll baking addiction. I love cinnamon rolls but my body can only handle so much sugar! Then there was an incident that made us accessible to hundreds of pounds of bacon, not joking so I had to come up with ways to consume all those goodies before they go bad. That’s when I had the idea- a bacon cheese roll!
In Taiwan, most “traditional” bread are sweet. They’re not really traditional since it’s adapted from Japanese bread which they adapted from American bread but I believe the ancestor of these bread are the rolls of America. It’s been spun into over a hundred different varieties with all kinds of fillings but all with the same sweet bread base. I’ve never been much of a sweet tooth, so every time we went to the bakery, I would pick out one of the only two savory bread on the shelf and one of them often being a stuffed bacon bread.
Honestly I didn’t care much for bacon either, it was simply that I couldn’t stand the sweet filling so bacon would have to do. The bacon bread is often rolled with either this oddly green garlic butter(lots of tasteless parsley perhaps?) or cheese. I do love cheese. Now that I’m far away from that land of sweet bread, I find myself thinking about how that bacon bread made me feel. The taste of bacon bread has been related to the memory of me being a good Taiwanese student: studying 17 hours a day, going to cram school after real school and 8 tests a day in the name of getting into a great public college. With a schedule like that food is whatever’s convenient, and thus the relationship with bacon bread.
With all that being said, this bacon cheese roll tastes a lot like home, with a twist(and a roll).
I’m sure that everyone knows what a good cinnamon roll tastes like- soft, tender, gooey and the center is the best part. In order to achieve the gooeyness, heavy cream is used in this recipe to make the center extra gooey. I’ve experimented with various dairy product- cream, half and half, whole milk, 2%… heavy cream definitely has the best result. The fat and liquid ratio is perfect in order to make the rolls gooey, but half and half is not too bad either. This is probably the most magical ingredient I’ve learned about roll-baking ever.
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If you enjoy Bacon Cheese Roll | 培根起司捲, YOU MIGHT ALSO LIKE:
VIETNAMESE YOGURT COFFEE | 越南優格咖啡 (To go with the rolls!)