Bourbon Maple Bacon Cinnamon Rolls

Bourbon maple bacon cinnamon rolls combine sweet smoky salty flavors into the ultimate breakfast or dessert treat. Thick-cut bacon is candied and baked until crispy then layered into plush homemade cinnamon roll dough and drizzled with a bourbon maple cream cheese frosting. Every bite is gooey caramelly and over-the-top in the best possible way

My friends frequently request these rolls whenever we do a brunch potluck. The first time I made them everyone hovered over the oven until they were cool enough to eat

Ingredients

• Thick-cut bacon: provides savory richness and candy-like texture. Look for slabs with more lean meat than fat
• Brown sugar: deepens the caramel flavors. Go for dark brown if you love molasses
• Maple syrup: pure maple is worth it. Pick Grade A for stronger flavor
• Bourbon: delivers warmth and complexity. Choose one with smooth vanilla notes
• Cracked black pepper: balances sweetness and gives an earthy note
• All-purpose flour: forms the soft structure. Weigh for best accuracy
• Granulated sugar: sweetens the dough
• Instant yeast: for a fast rise and fluffy texture
• Fine sea salt: keeps rolls tasting lively
• Whole milk: makes the dough plush. Use milk with at least 3 percent fat
• Large egg: binds everything together and adds richness
• Unsalted butter: softens the dough and filling. Choose European-style for extra creaminess
• Light brown sugar and cinnamon: create the classic roll filling
• Powdered sugar: delivers a smooth frosting
• Cream cheese: adds tang to the icing

Tips

• Use fresh yeast for best rise and check the bacon’s ingredient list to avoid added sugar. Fresh cinnamon has the boldest flavor

Step-by-Step Instructions

Make the Candied Bacon:

Lay bacon strips on a parchment-lined baking sheet. Mix brown sugar maple syrup bourbon and black pepper in a bowl then spoon evenly over the bacon. Bake at 375 F until crispy watching closely after 30 minutes to prevent burning. Cool completely on a wire rack so the glaze firms up

Prepare Tangzhong:

Whisk water and a portion of flour in a saucepan over medium heat. Stir constantly for four to five minutes until a thick paste forms. Transfer to a bowl to cool. This step is crucial for extra soft bread

Mix and Knead the Dough:

In the bowl of your stand mixer combine the rest of the flour with sugar yeast and salt. Add the cooled tangzhong milk egg and knead until a rough dough forms. Beat in softened butter gradually so it absorbs fully. Knead for eight to ten minutes until the dough is shiny and elastic. If sticky add more flour a tablespoon at a time

Let Dough Rise:

Shape the dough into a smooth ball pulling edges under. Let rise seam side down in a buttered large bowl covered until doubled in size about one hour in a warm place

Shape and Fill the Rolls:

Roll dough to a large rectangle with the longest edge toward you. Mix softened butter brown sugar and cinnamon until fluffy then spread over the dough leaving one inch bare at the top. Scatter chopped candied bacon evenly. Slice into strips for rolling

Form Rolls and Second Rise:

Roll each strip up firmly starting from the edge nearest you. Place into a parchment-lined thirteen by nine inch baking pan leaving a little space between each roll. Cover pan and let rise until doubled and pillowy about an hour

Bake:

Heat oven to 325 F. Bake rolls until golden brown and fragrant twenty-four to thirty minutes. Cool in the pan on a rack while preparing frosting

Make Frosting:

Mix softened butter and cream cheese until smooth. Add powdered sugar mix in maple syrup and bourbon to preferred strength. Frost warm rolls and top with reserved bacon strips for crunch

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The smoked candied bacon is my favorite part. My brother and I used to sneak crispy pieces right from the cooling rack if no one was looking. Now I make extra so everyone gets a little more on top

Storage Tips

Store any leftover cinnamon rolls tightly wrapped in the fridge up to four days. To keep them moist microwave each roll for about fifteen seconds before eating. Leftover rolls also freeze beautifully. Wrap individually and store up to two months. Thaw in the refrigerator overnight and warm before serving

Ingredient Substitutions

You can swap bourbon for apple juice or leave it out if you prefer a nonalcoholic version

Try thick turkey bacon for a pork free option

If you do not have instant yeast use active dry yeast but proof it in warm milk with a pinch of sugar for ten minutes before mixing the dough

Serving Suggestions

These cinnamon rolls are perfect for brunch with fresh fruit and coffee

Turn them into an indulgent dessert by warming and topping with a scoop of vanilla ice cream

They make a show stopping breakfast for special occasions or holiday mornings

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Cultural Context

Bacon and maple are a classic North American breakfast pairing often found together in pancakes and waffles. Adding bourbon nods to rich Southern baking traditions. Using the tangzhong method for dough is inspired by Japanese baking and results in a remarkably pillowy roll

Recipe FAQs

→ How do you candy the bacon for these rolls?

Toss thick-cut bacon with brown sugar, maple syrup, bourbon, and black pepper, then bake until crispy and caramelized. Let cool before chopping and using as filling and topping.

→ How can I ensure the dough is soft and fluffy?

Make a tangzhong paste with flour and water—it helps create a pillowy texture. Knead the dough well, and don’t rush the rise times for best results.

→ Can these cinnamon rolls be made ahead?

Yes. Assemble and shape the rolls, then refrigerate overnight before the final rise and baking. This allows for extra flavor and easy morning baking.

→ Is the bourbon flavor strong?

The bourbon is subtle and can be adjusted in the frosting to suit your taste. Most is cooked off, leaving a gentle warmth in flavor.

→ What can I substitute if I want these without alcohol?

Omit bourbon in both the bacon and glaze, or use a splash of vanilla or maple extract for extra depth without alcohol.