Bourbon Maple Bacon Cinnamon Rolls

Homemade cinnamon rolls are my love language - especially when they're fun flavors like cinnamon rolls with coffee and cinnamon rolls with peaches. I wanted to take my classic cinnamon roll base and turn them into the ultimate breakfast recipe.

I stuffed them with candied bacon chunks, a hint of bourbon, and maple cream cheese icing. They are soft, gooey, and full of bacon flavor in every bite!

Why You'll Love These Bacon Cinnamon Rolls

• Every bite is packed with candied maple bacon, brown sugar, and cinnamon!
• Instead of regular cream cheese, these rolls are topped with a sweet maple frosting with a hint of bourbon.
• They are made with a super fluffy cinnamon roll dough, thanks to an Asian technique called tangzhong. It makes an easy to work with dough that stays soft and gooey for days. I use this same technique in my blueberry jam rolls!
• Bacon cinnamon rolls are perfect for any breakfast, brunch, or dessert; especially if you love a sweet and savory combo.

Bourbon: Any brand of bourbon will work - feel free to leave it out, but it gives them another depth of flavor.

Brown sugar: I used light brown sugar but dark brown sugar can also work.

Whole milk: This ingredient brings moisture and richness to the cinnamon roll dough. I don't recommend substituting it or the dough may turn out more dry. I use whole milk in all of my cinnamon roll recipes, like my strawberry rolls!

Instant yeast: This kind of yeast gives the rolls a strong, yeasty flavor. You can use active dry yeast if needed - make sure to follow the instructions on the packet before using it!

Bacon: I recommend a thicker cut bacon for best results. I tested these bacon cinnamon rolls with a thinner sliced bacon and you will need to use more of it to get the best flavor!

Maple syrup: For more maple flavor, use a maple extract in the icing!

Find the full ingredient measurements and instructions in the recipe card below!

Recipe Instructions

Before you start, line a large baking sheet and a 9x13 baking pan with parchment paper. Set both aside.

Step 1: Candy the bacon. Mix the brown sugar, black pepper, maple syrup, and bourbon; brush over the bacon slices (image 1 below). Bake for 30-40 minutes, or until crispy. Then transfer the slices of bacon to a wire cooling rack before chopping them into small pieces.

Step 2: Make the tangzhong. In a small pot, cook the water and all-purpose flour over medium heat, whisking constantly, until thickened. Set the tangzhong aside until ready to use (image 2 below).

Step 3: Mix the wet and dry ingredients. In a stand mixing bowl, knead the flour, sugar, yeast, salt, egg, warm milk, and tangzhong until a rough dough ball forms (image 3 below).

Step 4: Knead the dough. Knead in the softened butter until the dough looks smooth and feels tacky (image 4 above). The bottom should be sticking to the bottom of the bowl but not the sides!

Step 5: First rise. Transfer the kneaded dough to a lightly greased bowl and cover the top with plastic wrap. Let the dough rise in a warm place until doubled, about 1 hour (image 5 below).

Step 6: Roll out the dough. Use a rolling pin to roll the cinnamon roll dough into a 15x18 rectangle, with the longest side closest to you (image 6 below).

Step 7: Spread the cinnamon sugar filling. Dot the cinnamon sugar mixture across the surface of the dough (image 7 above), leaving a one-inch border clean at the top. Then use an offset spatula to spread the filling.

Step 8: Sprinkle the bacon. Evenly sprinkle the candied bacon bits across the cinnamon sugar filling (image 8 above).

Step 9: Cut and roll. Cut the dough into 1 ½ inch strips (12 total) and roll each one up. Transfer the cinnamon rolls to the prepared baking pan (image 9 below).

Step 10: Second rise then bake! Cover the pan with plastic wrap and place it in a warm spot to rise again until doubled; about 1 hour (image 10 above). Bake the bacon cinnamon rolls in the preheated oven until the tops are golden brown. Let the pan cool briefly on a wire rack while you make the glaze.

Step 11: Make the maple cream cheese frosting. Combine the softened butter and cream cheese in a medium bowl until smooth. Then mix in the powdered sugar, maple syrup, and bourbon until smooth and lump-free (image 11 above).

Step 12: Frost the tops of the rolls. Spoon the maple glaze over the top of the warm cinnamon rolls, top with candied bacon pieces; then serve and enjoy (image 12 above)!

Expert Baking Tips

• Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
• ​Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
• Be patient! I know these cinnamon buns may be time-consuming, but if you've tried my cookie cinnamon rolls, you know they're well worth the effort. If you're short on time, try my cinnamon roll muffins instead!
• Rise times will vary​. Every kitchen is different and warmer or cooler than others. You may need a longer rise time if your kitchen is colder than usual.

Breakfast Ideas to Serve With Your Cinnamon Rolls

If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!