Introduction

These Bourbon Maple Bacon Cinnamon Rolls combine the warmth of cinnamon with the sweet, smoky flavor of candied bacon and a hint of bourbon. Perfect for a special breakfast or brunch, they offer a delightful twist on classic cinnamon rolls.

A close-up view of a pan filled with soft cinnamon rolls that have about three visible spiraled dough layers, each layer colored golden brown with a light crust and swirled with darker cinnamon filling; the rolls are generously covered in creamy white icing that drips slightly down the sides; scattered over the top are chunks of crispy reddish-brown bacon pieces adding texture and a contrasting color; the pan base visible in the empty center spot shows some residual sticky glaze and crumbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound thick-cut bacon
1/2 cup brown sugar
4 tablespoons maple syrup
2 tablespoons bourbon
1 teaspoon cracked black pepper
1/4 cup all-purpose flour
3/4 cup water
3 1/2 cups all-purpose flour (*see notes for measuring below*)
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1/2 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong from above
4 tablespoons unsalted butter (softened)
1/2 cup unsalted butter (room temperature)
2/3 cup light brown sugar
2 teaspoons cinnamon
1 cup candied bacon strips
4 tablespoons unsalted butter (room temperature)
2 oz cream cheese (room temperature)
3/4 cup powdered sugar
2 tablespoons maple syrup
1/2 – 1 teaspoon bourbon
1/2 cup candied bacon strips (for the tops)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay the uncooked bacon strips on the prepared pan.
Step 2: In a small bowl, combine the brown sugar, maple syrup, bourbon, and cracked black pepper. Spread this mixture evenly over the bacon slices. Bake for 30 to 40 minutes, or until the bacon is crispy. Once done, transfer the bacon to a wire rack to cool completely. Watch closely if your bacon is thinner, as it may cook faster to avoid burning.
Step 3: After cooling, cut about 1/2 cup of the candied bacon into strips for topping the rolls. Chop the remaining bacon into crumbs, discarding any overly blackened pieces.
Step 4: To make the tangzhong, whisk together 1/4 cup flour and 3/4 cup water in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Transfer to a bowl and set aside to cool.
Step 5: In a stand mixer bowl, combine 3 1/2 cups flour, granulated sugar, yeast, and salt. Add the egg, milk, and prepared tangzhong. Knead with a dough hook on low speed for about 2 minutes until a rough dough forms.
Step 6: With the mixer running on low, add the 4 tablespoons softened butter in 1/2 tablespoon increments, allowing each addition to incorporate fully. Continue kneading for 8-10 minutes until the dough is smooth and elastic. Adjust with additional flour or milk if the dough feels too wet or dry.
Step 7: Remove the dough and shape it into a smooth ball by pulling the edges underneath. Place it seam-side down in a lightly buttered bowl. Cover and let it rise in a warm spot for about 1 hour, until doubled in size.
Step 8: Roll the dough out into a 15×18-inch rectangle with the longest side facing you.
Step 9: Mix together 1/2 cup butter, brown sugar, and cinnamon until smooth. Spread this filling evenly over the dough, leaving a 1-inch border at the top edge clear.
Step 10: Sprinkle the chopped candied bacon crumbs evenly over the cinnamon sugar filling.
Step 11: Using a pizza cutter, slice the dough into twelve 1 1/2-inch-wide strips. Roll each strip away from you into spirals and transfer them carefully to a parchment-lined 9×13-inch baking pan.
Step 12: Cover the pan with plastic wrap and let the rolls rise for another hour until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Step 13: Bake the cinnamon rolls for 24-30 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack while you prepare the glaze.
Step 14: For the glaze, beat together 4 tablespoons butter and cream cheese until smooth. Add powdered sugar and mix well. Whisk in maple syrup and bourbon to taste. Spread the glaze over the warm cinnamon rolls.
Step 15: Finish by sprinkling the reserved candied bacon strips over the glazed rolls. Serve warm and enjoy!

Tips & Variations

Use thick-cut bacon for the best texture and flavor when candying.
Adjust the bourbon amount in the glaze to match your preferred taste intensity.
Try swapping the cinnamon in the filling for pumpkin pie spice in fall for a seasonal twist.
If you don’t have tangzhong, you can prepare the dough without it, but the rolls may be less soft and moist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat by warming in the microwave for 20-30 seconds or in a low oven until heated through. The glaze may need a quick touch-up after reheating.

How to Serve

A close-up view of a group of seven cinnamon rolls arranged closely in a white baking dish, with one roll missing in the center bottom. Each roll has two visible layers, the outer dough is light golden brown while the inner swirl has a darker cinnamon brown color. The rolls are generously topped with creamy white icing that drips slightly down the sides, creating a smooth and shiny texture. Scattered pieces of crispy reddish-brown bacon bits are sprinkled over the icing, adding contrast and texture. The white marbled surface beneath the dish is just visible at the bottom where a roll is missing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can prepare the dough and assemble the rolls, then refrigerate the pan covered overnight. Let them come to room temperature and rise before baking the next day.

What can I use if I don’t have bourbon?

You can substitute bourbon with an equal amount of vanilla extract or simply omit it. The rolls will still taste delicious with the maple and bacon flavors shining through.