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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.
Bourbon Maple Bacon Cinnamon Rolls
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
→ Dough
→ Cinnamon Sugar Filling
→ Bourbon Maple Frosting
How to Prepare
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Spread frosting generously over warm rolls. Sprinkle reserved candied bacon strips on top, and serve immediately for best texture and flavor.
Extra Tips
- For precise flour measurement, use the spoon-level method or a kitchen scale to avoid a dense dough.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
Tools Required
- Stand mixer with dough hook
- Square-edge metal 23 x 33 cm baking pan
- Small saucepan
- Wire cooling rack
- Mixing bowls
- Offset spatula
- Rolling pin
- Pizza cutter or sharp knife
- Parchment paper
Allergen Info
Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
- Contains wheat (gluten), milk, egg, and pork.
Nutritional Information (Per Serving)
Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
- Caloric Value: 495
- Fat Content: 26 grams
- Carbohydrate Content: 54 grams
- Protein Content: 13 grams