Bourbon maple bacon cinnamon rolls combine some of my favorite breakfast flavors into one seriously good cinnamon roll. They start with the same fluffy homemade dough I use for my soft milk bread cinnamon rolls, then are filled with cinnamon sugar and crispy bacon, and finished with a maple bourbon glaze that strikes the perfect balance of sweet, salty, and smoky.
What I love most about this recipe is that none of the flavors compete with each other.
The bacon adds just enough savory crunch, while the maple and bourbon bring a rich warmth that makes these feel right at home for breakfast (or dessert)!
How to Make Them
1
First, candy the bacon. Be sure to use thick-cut bacon! It has a heartier texture that is easier to get crispy without becoming brittle or burning.
2
Then, you can start the cinnamon roll dough. All of my cinnamon roll recipes use the milk-bread tanzghong method. It’s just a cooked roux of flour and water. It should have this thick, pasty consistency.
3
When kneading the dough, the final texture should be soft, smooth, and slightly tacky.
4
No need to let the dough rise; you can go straight into rolling it out!
Spread the brown sugar cinnamon filling on the dough first, then evenly sprinkle the chopped candied bacon bits on top.
5
Transfer the rolls to the prepared baking pan, giving each one ample space between to puff up.
6
You’ll know they’re ready to bake when they’re just puffy enough to be touching their neighbor.
7
Bake until the tops are just starting to turn golden brown. I always check mine for doneness with an instant thermometer to ensure a soft, gooey texture. You’re looking for the middle roll to read 185°F!
8
Let them cool for about 15-20 minutes, then top with the maple bourbon cream cheese frosting and extra candied bacon pieces.
Between these and my coffee cinnamon rolls, I’ve really got classic breakfast favorites covered in cinnamon roll form. 🤣
Enjoy!
—Cambrea 🫶🏻
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
Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
Dough
- 3 2/3 cups bread flour , *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream
- 1 large egg, room temperature
- Tangzhong from above
- 8 tablespoons unsalted butter, room temperature
Cinnamon Sugar Filling
- 10 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup candied bacon pieces
Bourbon Maple Frosting
- 6 tablespoons unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 teaspoons 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 (1 lb) 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 (22 g) 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.
Make the Cinnamon Roll Dough
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until the mixture thickens into a smooth paste. Transfer to a bowl and set aside to cool to room temperature.1/4 cup (32 g) bread flour, 2/3 cup (155 g) water
- In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the milk, cream, egg, and tangzhong. Using the dough hook, knead on low speed for 2-3 minutes, or until a rough dough forms.3 2/3 cups (485 g) bread flour , 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) whole milk, 1 (52 g) large egg, Tangzhong from above, 1/3 cup (78 g) heavy cream
- With the mixer running on low speed, add the butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10–12 minutes, or until the dough is smooth, elastic, and slightly tacky.8 tablespoons (113 g) unsalted butter
- Cover the bowl and set aside while you make the filling.
- By hand or with a stand mixer, combine the butter, brown sugar, and cinnamon until smooth.10 tablespoons (140 g) unsalted butter, 3/4 cup (150 g) light brown sugar, 2 teaspoons cinnamon
- Line a metal 9×13 baking pan with parchment paper.
- Roll out the dough on a lightly floured surface into a 21×15 rectangle. Use a spatula to spread the filling across the entire surface of the dough. Then, sprinkle the crumbled bacon over the top, gently pressing it in with your hands.1 cup candied bacon pieces
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one into the prepared baking pan.
- Cover the pan with plastic wrap and let it rise in a warm spot for 1–2 hours, or until doubled in size.
- Near the end of the rise, preheat the oven to 325°F (162°C).
- Bake for 30–40 minutes, or until the center roll reaches 185°F on an instant-read thermometer.
- While the rolls are baking, make the frosting.
- In the bowl of a stand mixer, beat the cream cheese and butter until smooth and lump-free.
- Add the powdered sugar and mix on low speed until combined. Increase the speed to medium and beat until light and fluffy. Then, mix in the maple syrup and bourbon to taste.
- Spread the frosting over the warm rolls. Garnish with the reserved bacon strips. Enjoy!6 tablespoons (84 g) unsalted butter, 4 oz (4 ounces) cream cheese, 1 cup (120 g) powdered sugar, 2 tablespoons maple syrup, 1-2 teaspoons bourbon, 1/2 cup candied bacon strips
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