Cinnabon bacon jerky is a delicious fusion of smoky, savory bacon with the warm, sweet spices reminiscent of classic cinnamon rolls. This treat works because the salty, crispy bacon balances beautifully with the sugary, cinnamon-infused glaze, creating an addictive snack that’s perfect for breakfast, snacking, or even gifting.
Ingredients
- 1 pound thick-cut bacon
- 1/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- Pinch of salt
- Optional: 1/4 teaspoon cayenne pepper for a spicy kick
Instructions
- Preheat your oven: Set to 200°F (93°C). Line two large baking sheets with aluminum foil or parchment paper for easy cleanup. Place a wire rack on each baking sheet.
- Prepare the bacon: Lay the thick-cut bacon slices flat on the wire racks in a single layer. Avoid overlapping to ensure even cooking.
- Make the Cinnabon glaze: In a small bowl, combine brown sugar, ground cinnamon, nutmeg, cloves (if using), salt, maple syrup, vanilla extract, and cayenne pepper (if desired). Stir until it forms a thick, spreadable paste.
- Apply the glaze: Using a pastry brush or the back of a spoon, evenly spread the cinnamon glaze on one side of each bacon strip. Be generous but avoid pooling.
- Bake low and slow: Place the bacon in the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Check at 1 hour 15 minutes for desired crispiness—thicker bacon may need longer. Rotate the baking sheets halfway through for even cooking.
- Cool and dry: Remove from oven and transfer bacon strips to a cooling rack placed over a sheet pan or parchment paper. Let cool completely; the glaze will harden and give a jerky-like texture.
- Store or serve: Once cooled, store the bacon jerky in an airtight container. It can be enjoyed immediately or kept for later snacking.
Tips
- Substitutions: If you prefer a less sweet version, reduce the brown sugar to 2 tablespoons and increase cinnamon for a spicier profile. For vegan alternatives, try coconut bacon or tempeh slices with the same glaze, adjusting cooking times.
- Thickness matters: Thick-cut bacon works best for this recipe, as thinner slices may burn quickly or become too brittle. If using thin bacon, reduce baking time and watch closely.
- Storage advice: Keep your cinnabon bacon jerky in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze in a zip-top bag for up to 1 month.
- Common mistakes: Avoid baking at too high a temperature; this can cause the sugar to burn and taste bitter. Also, don’t apply too thick a layer of glaze, or it may drip and create a sticky mess.
Serving Suggestions
Cinnabon bacon jerky is incredibly versatile. Serve it as a snack on its own, paired with a cup of coffee or hot chocolate for a cozy treat. It also makes a fantastic addition to breakfast plates—think scrambled eggs and pancakes with a side of this sweet-savory jerky. For parties, arrange it on a charcuterie board alongside cheeses, nuts, and fresh fruit. You can even chop it finely and sprinkle over salads or roasted vegetables to add a burst of flavor and texture.
Variations
Experiment with the spice blend to customize your jerky. For a holiday twist, add ground ginger and allspice to the glaze. If you like it smoky and spicy, incorporate smoked paprika and cayenne pepper. For a tropical flair, mix in a teaspoon of finely grated orange zest and a splash of rum or bourbon instead of vanilla extract. Another variation is to brush the bacon with a mixture of honey and cinnamon instead of maple syrup for a different sweetness profile. You can also swap out brown sugar for coconut sugar to add a subtle caramel note.
Storage and Reheating
Store your cinnabon bacon jerky in an airtight container at room temperature for up to 3 days, ensuring it remains crisp and flavorful. For longer storage, refrigerate for up to one week or freeze for up to one month. When freezing, separate layers with parchment paper to prevent sticking. To reheat, place the jerky on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, just until warmed through and slightly crisped again. Avoid microwaving, as this can make the jerky chewy or soggy.
Frequently Asked Questions
Can I use regular thin-cut bacon for this recipe?
While you can, thick-cut bacon is recommended because it holds up better during the slow baking process and achieves a perfect chewy yet crispy texture. Thin bacon may cook too quickly and become brittle or burn.
Is it necessary to use a wire rack when baking the bacon?
Yes, a wire rack allows air to circulate around the bacon strips, ensuring even cooking and crispiness without the bacon sitting in its rendered fat. This helps achieve that jerky-like texture.
How long will the cinnabon bacon jerky keep?
At room temperature, it’s best consumed within 3 days to maintain crispness and flavor. Refrigerated, it can last up to a week. For longer storage, freezing is ideal, where it can keep for about a month.
Can I make this recipe without an oven?
Using a dehydrator is an option if you have one, but you’ll need to adjust the time and temperature accordingly—typically around 145°F (63°C) for 6–8 hours. Air frying is less ideal due to uneven cooking and difficulty applying the glaze evenly.
What is the best way to apply the glaze?
Using a pastry brush is easiest for an even, controlled layer. Alternatively, you can use the back of a spoon to spread the glaze gently. Avoid pouring or drizzling directly to prevent pooling and uneven cooking.
Can I add other flavors to the glaze?
Absolutely! The glaze is very adaptable. Consider adding a pinch of chili powder for heat, a splash of bourbon for depth, or even a touch of espresso powder for a subtle bitterness that complements the sweetness and smokiness.
By mastering this cinnabon bacon jerky recipe, you create a unique treat that combines two beloved flavors in one irresistible bite. Whether for a special occasion or everyday snacking, it’s a crowd-pleaser that’s surprisingly simple to make at home.
Related
- Canning Recipes for Peppers: Safe and Flavorful Preserving Tips
- Canning Pasta Sauce with Cherry Tomatoes: Essential Tips & Techniques
- Canned Salsa with Fresh Roma Tomatoes: Top Picks and Tips