These bourbon maple bacon cinnamon rolls feature all of your breakfast favorites in one—maple syrup, crispy bacon, and homemade cinnamon rolls. Enjoy this sweet and salty treat for breakfast or dessert!
As a former pastry chef, I’ve made so many fun and fruity flavored cinnamon rolls, like coffee rolls, biscoff rolls, and even peach rolls. But I wanted to do something different and create the ultimate, savory version—these maple bacon rolls!
The base is my signature milk-bread cinnamon roll stuffed with bacon chunks, a hint of bourbon, and maple cream cheese icing. They are truly the best of both worlds, the perfect balance of salty and sweet!
Table of Contents
Tips for the Best Bacon Rolls
Use a kitchen scale. Baking with a scale is my #1 baking tip!
Use thick-cut bacon. This bacon will have a heartier texture and a more pronounced flavor. Cook the bacon until it’s crispy but not too brittle, allowing it to maintain its structure within the rolls.
Use real maple syrup. Always use 100% pure maple syrup rather than artificial maple-flavored syrup. The real deal provides a deeper, richer flavor!
Plan ahead. While this recipe requires a few extra steps, the result is worth the effort! However, if you’re in a hurry and still craving something cinnamon roll-inspired, my cinnamon roll cookies or cinnamon roll muffins are perfect quicker alternatives that still deliver that warm cinnamon goodness.
Ingredient Notes and Substitutions
Bourbon: Any brand of bourbon will work—feel free to leave it out, but it gives the rolls a smoky depth of flavor!
Bacon: For best results, I recommend using thicker-cut bacon. I tested them with thinner-sliced bacon and found you need to use a lot more of it to get the best bacon flavor!
Instant yeast: This yeast gives the rolls a strong, yeasty flavor. You can use active dry yeast if needed. For substitutions, see my post on baking with yeast.
Maple syrup: This ingredient sweetens the icing and helps candy the bacon. For even more maple flavor, you can add maple extract!
Whole milk: For a rich, moist dough, whole milk is key—it’s the same approach I use to make my strawberry cinnamon rolls. Alternative milks have less fat and can make the dough drier, so I would avoid them.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Candy the bacon. Smother the bacon strips in the maple and brown sugar mixture. After baking, they will be crispy and caramelized. Set aside to cool on a wire rack before chopping into pieces.
Step 2: Make the tangzhong. This technique creates a roux of flour and water. Its thick, pasty consistency hydrates the dough and keeps the rolls soft and fluffy for days! You’ll notice this technique in my brown butter rolls as well.
Step 3: Mix the wet and dry ingredients. In a stand mixing bowl, knead all of the dough ingredients until a rough ball forms.
Step 4: Knead in the butter. Once the butter is incorporated, the dough will continue kneading until it looks smooth and feels tacky.
Step 5: First rise. Transfer the kneaded dough to a lightly greased bowl and cover with plastic wrap. Let it rise in a warm place until it’s double the size.
Step 6: Roll out the dough. Using a rolling pin, roll the cinnamon roll dough into a 15×18 rectangle.
Step 7: Spread the cinnamon sugar filling. Evenly spread the filling across the surface of the dough.
Step 8: Add the bacon. Then, sprinkle the candied bacon bits across the filling.
Step 9: Cut and roll. Cut and roll the dough strips into twelve cinnamon rolls, transferring them to a 9×13 baking pan.
Step 10: Second rise, then bake! Cover the top with plastic wrap again and let it rise until doubled in size. Once ready, bake the rolls until the tops are golden brown.
Step 11: Make the maple cream cheese frosting. Beat the frosting until smooth and lump-free. You can omit the bourbon, but it gives it the best sweet and smoky flavor!
Step 12: Frost the tops of the rolls. Spoon the maple glaze over the warm cinnamon rolls, top with candied bacon pieces, then serve, and enjoy!
How to Store
Storage: Leftover bacon cinnamon rolls should be stored in an airtight container in the fridge for 3-4 days. They can be reheated in the oven or microwave until warm before serving!
FAQs
This can happen if your yeast is old or the dough has too much flour. For the best results, always use a fresh yeast pack and a kitchen scale to measure the ingredients!
Yes! Once assembled, cover the top of the pan with plastic wrap and keep in the fridge overnight. The next day, let them come to room temperature and double in size before baking.
Make sure your yeast is fresh and active. Old or expired yeast will result in a dough that doesn’t rise.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Bourbon Maple Bacon Cinnamon Rolls
Equipment
Ingredients
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 , *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoon 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
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup candied bacon strips
Bourbon Maple Frosting
- 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
Make the Candied Bacon
- Preheat the oven to 375 F/ 190 C and line a baking sheet with parchment paper. Lay the uncooked bacon strips on the pan.1 pound thick-cut bacon
- In a small bowl, combine the sugar, maple syrup, bourbon, and black pepper; spread it over the bacon slices. Bake for 30-40 minutes, or until the bacon is crispy. Remove the pan from the oven and use tongs to transfer the bacon to a wire cooling rack to cool completely. If your bacon is thinner, it may bake quicker. Keep an eye on it so it doesn’t burn!1/2 cup (100 g) brown sugar, 4 tablespoons (60 g) maple syrup, 2 tablespoons bourbon, 1 teaspoon cracked black pepper
- Once cool, cut a few pieces into strips for the tops of the rolls (about ½ cup) then chop the rest of the bacon into crumbs (discarding any blackened ends).
Make the Cinnamon Roll Dough
- In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) all-purpose flour, 3/4 cup (155 g) water
- In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the egg, milk, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 1/2 cups (460 g) all-purpose flour, 1/3 cup (66 g) granulated sugar, 2 teaspoon instant yeast, 3/4 teaspoon fine sea salt, 1/2 cup (110 g) whole milk, 1 (50 g) large egg, Tangzhong from above
- With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate into the dough before adding more. Then continue kneading for another 8-10 minutes or until the dough looks smooth and elastic. The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.4 tablespoons (56 g) unsalted butter
- Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it seam-side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Roll the dough out into a 15×18 rectangle, with the longest side closest to you.
- Combine the butter, brown sugar, and cinnamon until smooth. Use an offset spatula to spread the cinnamon sugar filling across the dough, leaving a 1-inch border clean at the top.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 2 teaspoons cinnamon
- Sprinkle the crumbled bacon over the top. Then use a pizza cutter to cut 12, 1 1/2 inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.1 cup candied bacon strips
- Cover the pan with plastic wrap and set it aside to rise for another hour or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 24-30 minutes, or until the tops are golden brown. Let the pan cool on a wire cooling rack while you make the glaze.
- In a medium bowl, combine the butter and cream cheese until smooth. Then mix in the powdered sugar. Once combined, whisk in the maple syrup and bourbon. Add more or less bourbon depending on how strong you want it! Spread over the warm cinnamon rolls, then sprinkle the reserved bacon slices on top. Enjoy!4 tablespoons (56 g) unsalted butter, 2 oz cream cheese, 3/4 cup (86 g) powdered sugar, 1/2 -1 teaspoon bourbon, 2 tablespoons maple syrup, 1/2 cup candied bacon strips
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I was wondering if there is a way to incorporate sourdough discard or levain?
Hi Michelle! I haven’t tested my recipe with sourdough discard before, but normally it’s suggested to replace equal parts flour and liquid with your discard. So if you want to add 1/4 cup discard, leave out 1/4 cup of the flour and 1/4 cup of the liquid. Just keep in mind it may affect the flavor slightly and could lengthen the rise time since the yeast balance changes. Start with a small test batch if you can and let me know how it goes!
Thanks! I’ll let you know how they turn out.
Can this recipe be made ahead of time?
Yes! There are two ways to do it: make the dough and then once shaped, cover and chill overnight. Then you can roll, fill, and bake them the next day. OR you can completely assemble them, place them in the baking pan, cover, and chill overnight. Then the next day, let them double in size before baking.
Hi Cambrea I used bread flour and they were huge and yummy 😋 I also used more cream cheese and less powdered sugar and put a couple tablespoons of heavy cream in my frosting oh yeah 👍
Can’t the recipe for the tang zhong ?
Hi Sarah, the full ingredient list and instructions are in the recipe card at the bottom of the post!
My boyfriend wants these for his birthday breakfast! Can these be pre-made the night before and then baked the next morning?
Yes! Definitely