Cinnamon Roll Stuffing

Cinnamon Roll Stuffing

Stuffing is one of my favorite holiday dishes because you can really play around with it compared to many of the other dishes that need to be the same every year. Stuffing is a very versatile dish that most people only have a couple different ways. We are all familiar with the standard stuffing and the cornbread variety, but just like bread pudding, stuffing can be made with a myriad of breads and flavors. I recently came up with a cinnamon bun version that uses Jones Dairy Farm Cherry Hardwood Smoked Bacon for a super salty and smoky bite that cuts through the sweetness of the cinnamon buns.

I cut the tops off the cinnamon rolls so I could place them on top of the stuffing. This way you know what you are getting into before you take a bite.
I love the flavors in this stuffing. It’s so different than normal stuffing, but it still has the flavors you are looking for.

This would be a fun idea for a Thanksgiving inspired brunch.

Cinnamon Roll Stuffing

A stuffing recipe made with cinnamon rolls instead of regular bread and lots of bacon
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 8 people


  • 1 8 oz package Jones Dairy Farm Dry Aged Bacon, chopped
  • 1/2 white onion diced
  • 2 celery ribs diced
  • 5 large cinnamon rolls rolls should be unglazed or only lightly glazed
  • 1 egg lightly beaten
  • 1 1/2 cups chicken stock
  • 1 teaspoon fresh thyme diced
  • 1/2 cup powdered sugar
  • 1/4 cup milk


  • Preheat oven to 350°F. Add bacon to medium sauté pan and cook until crisp but still slightly chewy. Remove bacon to paper towel-line plate but retain bacon grease in pan.In same skillet, add onion and celery, cook 10 minutes until softened.
  • Slice spiral tops off rolls and set aside. Dice bottom portion of cinnamon rolls; place in large bowl.Add bacon, onion and celery to diced rolls.
  • In medium bowl, combine egg and chicken stock. Reserve 2 tablespoons stock mixture. Pour remaining stock over top of diced rolls. Add thyme and mix well. Pour bread mixture into 8×6 baking dish.Top with reserved spiraled cinnamon bun tops.Brush reserved chicken stock mixture onto spiral roll tops. Bake 40 minutes.
  • In small saucepan, warm milk over medium low heat until hot. Slowly whisk in powdered sugar until it forms glaze of desired thickness.Brush glaze over top of stuffing as soon as it comes out of oven; serve warm.


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