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    Cambrea Bakes » Recipes » Breakfast & Brunch Recipes

    Bourbon Maple Bacon Cinnamon Rolls

    Published: August 22, 2023 Modified: Aug 22, 2023 by Cambrea Gordon. This post may contain affiliate links.

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    bacon cinnamon roll pinterest pin.
    bacon cinnamon roll pinterest pin.
    bacon cinnamon roll pinterest pin.

    Get ready for the ultimate breakfast treat! These bourbon maple bacon cinnamon rolls feature all of your breakfast favorites in one - maple syrup, crispy bacon, and gooey cinnamon rolls. Enjoy this sweet and salty cinnamon roll for breakfast or dessert!

    bacon cinnamon rolls with maple frosting and candied bacon in a baking pan.

    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!

    Jump to:
    • Why You'll Love These Bacon Cinnamon Rolls
    • Ingredient Notes and Substitutions
    • Recipe Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Breakfast Ideas to Serve With Your Cinnamon Rolls
    • Recipe 📖
    • Reviews

    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.

    Ingredient Notes and Substitutions

    ingredients needed to make cinnamon rolls with bacon in bowls with labels.

    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).

    a process collage of the steps for making cinnamon roll dough.

    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).

    a process collage of the steps for filling the cinnamon rolls.

    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).

    a process collage of the steps for baking the bacon cinnamon rolls.

    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.

    Recipe FAQs

    What is the best way to store bacon cinnamon rolls?

    Store leftover bacon cinnamon rolls in an airtight container in the fridge for 3-4 days. They can be reheated in the oven or microwave until warm before serving!

    Why are my cinnamon rolls tough and dry?

    This can happen if your yeast is old or if there is too much flour in the dough. Always use a fresh pack of yeast and use a kitchen scale to measure the ingredients for the best results!

    Can cinnamon rolls be refrigerated before baking?

    You can either refrigerate the dough after kneading it or after the cut rolls have been arranged in the baking pan. Wrap the top of the pan tightly with plastic wrap and refrigerate overnight. The next day, let the rolls come to room temperature and double in size before baking.

    Help! My cinnamon rolls didn't rise, what happened?

    Make sure your yeast is fresh and active. Yeast that is old or expired will result in a dough that doesn't rise.

    a cinnamon roll unrolled to show the bacon and cinnamon sugar filling.

    Breakfast Ideas to Serve With Your Cinnamon Rolls

    • sour cream biscuits stacked on top of each other.
      Sour Cream and Onion Biscuits
    • a slice of brioche french toast casserole on a plate dusted with powdered sugar.
      Brioche French Toast Casserole
    • a spinach croissant cut in half to show the cheese filling.
      Cheesy Everything Spinach Croissants
    • chocolate donuts on parchment paper.
      Baked Chocolate Donuts (4 ways!)

    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!

    Recipe 📖

    cinnamon rolls in a pan with maple frosting and candied bacon on top.
    5 from 6 votes
    Rate this Recipe Print Recipe Pin Recipe

    Bourbon Maple Bacon Cinnamon Rolls

    Get ready for the ultimate breakfast treat! These bourbon maple bacon cinnamon rolls feature all of your breakfast favorites in one - maple syrup, crispy bacon, and gooey cinnamon rolls. Enjoy this sweet and salty cinnamon roll for breakfast or dessert!
    Servings 12 servings
    Prep 3 hours hrs
    Cook 25 minutes mins
    Total 3 hours hrs 25 minutes mins
    Course : Breakfast, Dessert
    Cuisine : American
    Author : Cambrea Gordon
    Prevent your screen from going dark

    Equipment

    • square edge metal 9x13 baking pan
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    Candied Bacon

    • 1 lb bacon
    • ½ cup brown sugar
    • 4 tablespoon maple syrup
    • 2 tablespoon bourbon
    • 1 teaspoon cracked black pepper

    Dough

    • ¼ cup all-purpose flour
    • ¾ cup water
    • 3 ½ cups all-purpose flour *see notes for measuring below*
    • â…“ cup granulated sugar
    • 2 teaspoon instant yeast
    • ¾ teaspoon fine sea salt
    • ½ cup whole milk room temperature
    • 1 egg room temperature
    • Tangzhong from above
    • 4 tablespoon unsalted butter softened

    Cinnamon Sugar Filling

    • ½ cup unsalted butter room temperature
    • â…” cup light brown sugar
    • 2 teaspoon cinnamon
    • 1 cup crumbled candied bacon

    Bourbon Maple Frosting

    • 4 tablespoon unsalted butter room temperature
    • 2 oz cream cheese room temperature
    • ¾ cup powdered sugar
    • ½ -1 teaspoon bourbon
    • 2 tablespoon maple syrup
    • ½ cup candied bacon strips

    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 lb 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!
      ½ cup brown sugar, 4 tablespoon maple syrup, 2 tablespoon 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.
      ¼ cup all-purpose flour, ¾ cup 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 ½ cups all-purpose flour, ⅓ cup granulated sugar, 2 teaspoon instant yeast, ¾ teaspoon fine sea salt, ½ cup whole milk, 1 egg, Tangzhong from above
    • With the mixer running on low, add the softened butter ½ 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 tablespoon 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 15x18 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.
      ½ cup unsalted butter, ⅔ cup light brown sugar, 2 teaspoon cinnamon
    • Sprinkle the crumbled bacon over the top. Then use a pizza cutter to cut 12, 1 ½ inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
      1 cup crumbled candied bacon
    • 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 tablespoon unsalted butter, 2 oz cream cheese, ¾ cup powdered sugar, ½ -1 teaspoon bourbon, 2 tablespoon maple syrup, ½ cup candied bacon strips

    Notes

    *Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
    Store leftover bacon rolls in an airtight container in the fridge for 3-4 days. You can reheat them in the oven or microwave until warm before serving. 

    Nutrition

    Serving: 1serving | Calories: 817kcal | Carbohydrates: 72g | Protein: 6g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 238mg | Potassium: 145mg | Fiber: 2g | Sugar: 40g | Vitamin A: 570IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    More Breakfast & Brunch Recipes

    • peach cobbler cinnamon rolls with cream cheese icing.
      Peach Cobbler Cinnamon Rolls
    • homemade strawberry pop tarts with pink glaze and white sprinkles.
      Strawberry Rhubarb Pop Tarts
    • blueberry cinnamon rolls with blueberry glaze on top.
      Blueberry Cinnamon Rolls
    • baked banana donuts with brown sugar glaze and bananas on top.
      Banana Donuts with Brown Sugar Glaze

    Reader Interactions

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      Recipe Rating




    1. Paula says

      September 16, 2023 at 5:28 pm

      5 stars
      These are the best cinnamon rolls I have made and I have used several recipes over the years. The tangzhong makes the rolls so fluffy, I had never used that technique, but will use this recipe from now on. Thank you!

      Reply
      • Cambrea Gordon says

        September 17, 2023 at 9:03 am

        So happy to hear that Paula! 🙂

        Reply
    2. McKenna says

      September 09, 2023 at 9:32 pm

      5 stars
      Not only is the texture/taste better than other cinnamon rolls I’ve made before but the dough is so much easier to work with imo. The tangzohg sounded intimidating but actually very simple and quick.

      Reply
      • Cambrea Gordon says

        September 10, 2023 at 8:40 am

        I'm so happy to hear that McKenna! Thank you so much for the 5 star review 🙂

        Reply
    3. Audrey says

      August 28, 2023 at 4:13 pm

      5 stars
      Delicious! Your cinnamon rolls are the only recipe I will make anymore. They always turn out perfectly soft and fluffy and the flavors are unreal! I made these to take in to work and share with my coworkers and they were gone in a few minutes!

      Reply

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    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

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