Bourbon Maple Bacon Cinnamon Rolls (Print)
Sweet and salty cinnamon rolls layered with candied bacon, finished with bourbon maple glaze and maple frosting.
# Ingredients:
→ Candied Bacon
01 -
1 pound thick-cut bacon
02 -
1/2 cup brown sugar
03 -
4 tablespoons maple syrup
04 -
2 tablespoons bourbon
05 -
1 teaspoon cracked black pepper
→ Dough
06 -
1/4 cup all-purpose flour
07 -
3/4 cup water
08 -
3 1/2 cups all-purpose flour
09 -
1/3 cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
3/4 teaspoon fine sea salt
12 -
1/2 cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
Tangzhong (prepared from above ingredients)
15 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
16 -
1/2 cup unsalted butter, room temperature
17 -
2/3 cup light brown sugar
18 -
2 teaspoons cinnamon
19 -
1 cup candied bacon strips
→ Bourbon Maple Frosting
20 -
4 tablespoons unsalted butter, room temperature
21 -
2 oz cream cheese, room temperature
22 -
3/4 cup powdered sugar
23 -
2 tablespoons maple syrup
24 -
1/2 - 1 teaspoon bourbon
25 -
1/2 cup candied bacon strips for garnish
# Steps:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper. Lay the uncooked bacon strips on the pan. Combine brown sugar, maple syrup, bourbon, and black pepper in a small bowl, then spread over the bacon slices. Bake for 30-40 minutes or until crispy, adjusting for thickness. Place the bacon on a wire rack to cool. Chop into crumbs, reserving 1/2 cup of strips for garnish.
02 -
In a small saucepan, whisk together water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until a paste forms. Transfer to a bowl to cool.
03 -
In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add egg, room temperature milk, and tangzhong. Knead on low speed for 2 minutes, forming a rough dough.
04 -
Add softened butter 1/2 tablespoon at a time, kneading on low speed until fully incorporated. Continue kneading for 8-10 minutes until smooth and elastic. Adjust texture with extra flour or milk as needed.
05 -
Shape the dough into a smooth ball and place seam-side down in a buttered bowl. Cover with plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.
06 -
Mix butter, brown sugar, and cinnamon into a smooth paste. Set aside.
07 -
Roll dough into a 38x46 cm rectangle. Spread cinnamon sugar filling evenly, leaving a 2.5 cm border clean at the top. Sprinkle crumbled bacon over the filling.
08 -
Cut dough into 12 strips using a pizza cutter (approx. 3.8 cm wide). Roll up each strip tightly and transfer to a parchment-lined 23x33 cm pan.
09 -
Cover the pan with plastic wrap and let the rolls rise for 1 hour, or until doubled in size. Preheat the oven to 162°C during the proof.
10 -
Bake rolls for 24-30 minutes or until golden brown on top. Allow to cool on a wire rack.
11 -
Mix butter and cream cheese until smooth. Add powdered sugar, then whisk in maple syrup and bourbon to taste. Spread over warm rolls, then garnish with reserved bacon strips.
# Notes:
01 -
For best results, use thick-cut bacon for the candied topping.