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Bourbon Maple Bacon Cinnamon Rolls Recipe

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Indulge in these decadent Bourbon Maple Bacon Cinnamon Rolls, featuring a fluffy yeast dough swirled with a buttery cinnamon sugar filling, topped with sweet and smoky bourbon-maple glazed candied bacon, and finished with a luscious maple-bourbon cream cheese glaze. Perfect for breakfast or brunch, these rolls balance sweet, savory, and warm spice notes with a hint of bourbon for an irresistible treat.

Ingredients

Scale

Candied Bacon

  • 1 pound thick-cut bacon
  • 1/2 cup brown sugar
  • 4 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 1 teaspoon cracked black pepper

Dough

  • 1/4 cup all-purpose flour
  • 3/4 cup water
  • 3 1/2 cups all-purpose flour
  • 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 (prepared from 1/4 cup flour and 3/4 cup water)
  • 4 tablespoons unsalted butter, softened (for dough)

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 cup candied bacon strips, crumbled

Glaze and Topping

  • 4 tablespoons unsalted butter, room temperature
  • 2 oz cream cheese, room temperature
  • 3/4 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 to 1 teaspoon bourbon
  • 1/2 cup candied bacon strips (for topping)

Instructions

  1. Make the Candied Bacon: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange uncooked bacon strips on the sheet. In a small bowl, mix brown sugar, maple syrup, bourbon, and cracked black pepper, then spread evenly over the bacon. Bake for 30-40 minutes until crispy, watching carefully to prevent burning. Transfer bacon with tongs to a wire rack to cool.
  2. Prepare Bacon for Toppings: Once cooled, cut about 1/2 cup of bacon into strips for topping. Chop the remaining bacon into crumbs, discarding any burnt ends.
  3. Make Tangzhong (Flour Slurry): In a small saucepan, whisk together 1/4 cup flour and 3/4 cup water. Cook over medium heat, whisking constantly until it thickens into a paste (about 4-5 minutes). Transfer to a bowl and let cool.
  4. Mix the Dough: In a mixing bowl, combine 3 1/2 cups flour, granulated sugar, instant yeast, and salt. Add egg, milk, and cooled tangzhong. Using a dough hook, knead on low speed for 2 minutes until rough dough forms.
  5. Incorporate Butter: With mixer running low, add softened butter 1/2 tablespoon at a time, fully incorporating each addition. Continue kneading for 8-10 minutes until dough is smooth, elastic, and sticky on the bottom of the bowl, adding flour or milk as needed to adjust consistency.
  6. First Rise: Shape dough into a smooth ball, place seam-side down in a greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
  7. Roll Out Dough: On a lightly floured surface, roll dough into a 15×18 inch rectangle with the longest side facing you.
  8. Prepare Filling and Assemble: Mix room temperature butter, light brown sugar, and cinnamon until smooth. Spread evenly over dough, leaving a 1-inch border at the top. Sprinkle crumbled candied bacon evenly over the filling.
  9. Form Cinnamon Rolls: Using a pizza cutter, slice dough into twelve 1½-inch wide strips. Roll each strip away from you tightly and place them upright in a parchment-lined 9×13 inch baking pan.
  10. Second Rise: Cover rolls with plastic wrap and let rise another hour or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  11. Bake Rolls: Bake for 24-30 minutes until golden brown on top. Remove and cool on a wire rack.
  12. Prepare Glaze: In a bowl, beat together butter and cream cheese until smooth. Add powdered sugar and mix thoroughly. Whisk in maple syrup and bourbon, adjusting bourbon quantity to taste.
  13. Glaze and Garnish: Spread glaze evenly over the warm rolls. Top with reserved candied bacon strips. Serve warm and enjoy!

Notes

  • For best texture, measure flour using the spoon-and-level method rather than scooping directly from the bag.
  • Tangzhong is a cooked flour-water slurry that helps keep the rolls moist and soft for longer.
  • Monitor bacon closely while baking since thinner slices can burn faster.
  • Adjust bourbon quantity in glaze to suit your preference for alcohol flavor intensity.

Keywords: Bourbon cinnamon rolls, maple bacon rolls, candied bacon cinnamon rolls, breakfast cinnamon rolls, bourbon maple glaze

Find it online: https://todayfoodrecipe.com/bourbon-maple-bacon-cinnamon-rolls-recipe/