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1 cup warm milk
2 eggs, room temperature
1/3 cup margarine, melted
4 ½ cups all purpose flour, sifted
1 teaspoon salt
½ cup white sugar
1 package active dry yeast
For the filling:
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
1/3 cup butter, softened
For the frosting:
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 tablespoon pure maple syrup
1/4 teaspoon pure vanilla extract
1 cups confectioners' sugar
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add the flour in quarters and mix well. It will get a little tough, but keep at it until it’s well mixed! If it starts to get way too hard to mix anymore, dust your hands with some flour and finish mixing it by hand.
Knead the dough into a large ball and put it back into the bowl. Cover it with a dish cloth and let it rise in a warm place for about an hour, or until doubled in size.
Preheat your oven to 400 degrees F (200 degrees C).
Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up). Mix the bacon fat and softened butter together Spread dough with the mixture and sprinkle the brown sugar and cinnamon mixture evenly over it. Sprinkle with chopped bacon, reserving some for topping the rolls. Roll the dough up the long way and cut into 10 rolls.
Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about thirty minutes.
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together the ingredients for the frosting. Spread or warm rolls before serving, and top with crumbled bacon.
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