Bourbon Maple Bacon Cinnamon Rolls

Bourbon maple bacon cinnamon rolls bring together everything you crave from breakfast and dessert into one gooey treat. Each swirl features fluffy homemade dough, a caramelized cinnamon sugar filling, crisp bits of candied bacon, and a silky bourbon maple glaze. Whether you serve these at brunch or as a sweet finale to dinner, you will have people raving about the salty sweet contrast and that little extra kick from real bourbon.

I first made these when I was missing home and wanted a comfort bake that tasted like breakfast and dessert all in one. Now I love making them for brunch when family visits, and even my non-bacon-fan relatives always go back for seconds.

Ingredients

• Thick cut bacon: gives the rolls hearty salty bites Look for high quality bacon with visible meaty layers
• Brown sugar: helps create deep caramel notes in both the bacon and filling Choose dark brown for richer flavor
• Real maple syrup: adds woodsy sweetness and body Opt for pure maple if possible not pancake syrup
• Bourbon: lifts the glaze and bacon with vanilla warmth Choose one you like to sip for best taste
• Cracked black pepper: adds subtle heat to balance the sweet It actually deepens the overall flavor
• All purpose flour: forms the dough’s backbone Always spoon and level or weigh for accurate results
• Instant yeast: offers a dependable rise Make sure it is fresh and not expired
• Whole milk and egg: bring tender richness Use both at room temperature for best dough
• Unsalted butter: keeps each part lush and creamy Allow it to come to room temp before mixing
• Soft cream cheese: in the glaze gives the topping tangy balance Choose a brand you love for best flavor
• Cinnamon: brings that familiar warmth to every bite Use a fragrant fresh jar

Step-by-Step Instructions

Make the Candied Bacon:

Lay bacon strips on a lined baking sheet Mix brown sugar maple syrup bourbon and pepper in a bowl then spread thickly over the slices Bake at 375 F for thirty to forty minutes watching closely for crispness Remove and cool completely on a rack Chopping the cooled bacon makes it easier to get an even layer inside the rolls

Make the Tangzhong:

Whisk water and a bit of flour in a saucepan over medium heat stirring until thick and pasty This special roux adds extra moisture to the dough helping it stay soft for days Set aside to cool

Prepare the Dough:

Mix remaining flour sugar yeast and salt Add tangzhong whole milk and egg Using a stand mixer knead for several minutes to form a rough dough ball Working slowly add butter one bit at a time letting it absorb fully Continue kneading until smooth bouncy and soft Shape into a ball cover and let rise in a warm spot until doubled This might take about one hour

Shape and Fill:

Roll out the risen dough to a large rectangle Spread a thick even layer of cinnamon sugar butter leaving one inch bare at the top Sprinkle candied bacon bits all over Slice into strips with a pizza cutter and roll up each piece Tuck them seam side down in a buttered 9 by 13 baking pan

Second Rise and Bake:

Cover and let the shaped rolls rise again until puffed and almost double about one hour Bake in a preheated 325 F oven until deeply golden about twenty five minutes Cool slightly before glazing

Make the Glaze:

Mix butter and cream cheese together until completely smooth Beat in powdered sugar until creamy Gradually blend in maple syrup and just enough bourbon for your desired flavor Sweep the glaze over warm rolls and scatter reserved bacon strips on top

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My favorite part is the maple bourbon glaze I love how it sinks into each swirl and blends with the smoky bacon I still remember serving these to my dad the first time and him saying it was the most decadent breakfast treat he d ever had

Storage Tips

Keep cinnamon rolls in an airtight container in the fridge for up to four days They stay soft thanks to the moist dough but you can microwave each one for ten to fifteen seconds to revive that fresh baked texture A quick warm up in the oven on a low setting also works if serving several at once

Ingredient Substitutions

You can use turkey bacon if you want a lighter result but it crisps faster so check it early For bourbon free rolls simply skip the bourbon in both the glaze and bacon you’ll still have a fantastic maple flavor If you want to use active dry yeast bloom it in warm milk before mixing

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Serving Suggestions

Pile the rolls on a platter and serve warm with extra glaze on the side They are perfect with fresh berries strong coffee or even as dessert with a scoop of vanilla ice cream I love offering them at brunch buffets where every guest can pull apart their own roll

Recipe FAQs

→ Can I leave out the bourbon?

Yes, you may omit the bourbon if desired. The rolls will still have rich maple and bacon flavors.

→ How do I keep the dough soft and tender?

The tangzhong method creates a slurry of flour and water, helping the rolls stay extra soft and moist.

→ What’s the best way to candy the bacon?

Bake thick-cut bacon with brown sugar, maple syrup, and a touch of bourbon until crispy for the perfect topping and filling.

→ Can I prepare these in advance?

Absolutely. Assemble the rolls, cover, and refrigerate overnight. Bake fresh in the morning as needed.

→ How should I reheat leftovers?

Warm the rolls in the oven or microwave until just heated through for best texture and flavor.