Bourbon Maple Bacon Cinnamon Rolls
These bourbon maple bacon cinnamon rolls are made with soft milk bread dough, swirls of cinnamon sugar and crispy bacon, and a rich maple bourbon glaze. Sweet, salty, and smoky, they strike the perfect balance of breakfast and dessert.
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.
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
*Measure your flour properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as it 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!*
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days. I like to keep a damp paper towel in the container (not touching the rolls) to help keep them from going stale. You can reheat them in the oven or microwave until warm before serving.
