Bourbon Maple Bacon Cinnamon Rolls (Print-Friendly Version)

Swirls of maple, bourbon, and crispy bacon in tender cinnamon rolls for a sweet and savory treat.

# What You’ll Need to Make This:

→ Candied Bacon

01 - 450 g thick-cut bacon
02 - 100 g light brown sugar
03 - 60 ml pure maple syrup
04 - 30 ml bourbon
05 - 1 teaspoon freshly cracked black pepper

→ Dough

06 - 30 g all-purpose flour
07 - 180 ml water
08 - 440 g all-purpose flour
09 - 65 g granulated sugar
10 - 2 teaspoons instant yeast
11 - 3/4 teaspoon fine sea salt
12 - 120 ml whole milk, room temperature
13 - 1 large egg, room temperature
14 - Tangzhong mixture (see method above)
15 - 60 g unsalted butter, softened

→ Cinnamon Sugar Filling

16 - 60 g unsalted butter, room temperature
17 - 135 g light brown sugar
18 - 2 teaspoons ground cinnamon
19 - 1 cup candied bacon strips

→ Bourbon Maple Frosting

20 - 60 g unsalted butter, room temperature
21 - 55 g cream cheese, room temperature
22 - 90 g powdered sugar
23 - 30 ml pure maple syrup
24 - 1/2–1 teaspoon bourbon, to taste
25 - 1/2 cup candied bacon strips, for topping

# How to Prepare:

01 - Preheat the oven to 190°C and line a baking sheet with parchment paper. Lay bacon strips evenly on the pan. In a small bowl, mix brown sugar, maple syrup, bourbon, and cracked black pepper. Spread the mixture evenly over each slice of bacon.
02 - Bake the coated bacon for 30–40 minutes until crispy and caramelized. Monitor towards the end to prevent burning, especially if bacon is thinner. Remove from the oven, then transfer bacon to a wire rack to cool completely.
03 - Once cooled, cut about 1/2 cup of bacon into strips for garnish, and finely chop the remaining bacon into crumbs for the filling, discarding any excessively dark pieces.
04 - In a small saucepan, whisk together 30 g flour and 180 ml water. Cook over medium heat, whisking constantly, for 4–5 minutes until the mixture forms a thick, smooth slurry. Transfer to a bowl and set aside to cool.
05 - In a stand mixer bowl, mix 440 g flour, granulated sugar, instant yeast, and salt. Add the egg, room temperature milk, and tangzhong. Using a dough hook, knead on low speed for 2 minutes until just combined.
06 - With mixer on low, gradually add softened butter in pieces, waiting until each portion is fully absorbed. After all the butter is in, knead for 8–10 minutes until dough is smooth, elastic, and slightly tacky, but not sticking to the bowl sides. Adjust with extra flour or milk as needed.
07 - Shape dough into a ball by folding edges underneath. Place seam-side down in a large lightly buttered bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled.
08 - Roll the dough out on a lightly floured surface into a 38 x 46 cm rectangle. Combine room temperature butter, brown sugar, and cinnamon until smooth. Spread filling evenly on dough, leaving a 2.5 cm clean border at the top. Sprinkle with chopped candied bacon.
09 - Using a pizza cutter, slice the dough into twelve strips, each about 4 cm wide. Roll each strip tightly away from you to form coils. Arrange in a parchment-lined 23 x 33 cm baking pan.
10 - Cover pan loosely with plastic wrap and let rise in a warm place for 1 hour, or until rolls are doubled in size. Meanwhile, preheat oven to 162°C.
11 - Bake rolls for 24–30 minutes until tops are golden brown. Allow to cool in the pan on a wire rack while preparing the frosting.
12 - In a medium bowl, beat together softened butter and cream cheese until smooth. Mix in powdered sugar, then add maple syrup and bourbon to desired strength, whisking until well blended.
13 - Spread frosting generously over warm rolls. Sprinkle reserved candied bacon strips on top, and serve immediately for best texture and flavor.

# Extra Tips:

01 - For precise flour measurement, use the spoon-level method or a kitchen scale to avoid a dense dough.
02 - Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.

Return