Introduction

Bourbon Maple Bacon Cinnamon Rolls offer a decadent twist on a classic favorite, combining sweet, smoky, and boozy flavors in every bite. Perfect for brunch or a special treat, these cinnamon rolls balance tender dough with rich fillings and a luscious glaze topped with crispy candied bacon.

The image shows a close-up view of soft, swirled cinnamon rolls with a thick layer of creamy white icing spread unevenly over the top. Each roll is topped with small, glossy pieces of cooked bacon that add a rich reddish-brown contrast to the smooth icing. The cinnamon layers inside the rolls create a spiral pattern of light beige and warm brown, giving texture and depth to the soft dough. The cinnamon rolls are placed closely together in a baking dish, with one roll slightly pulled out, revealing a fluffy interior and caramelized sugar bits on the surface. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound thick-cut bacon
1/2 cup brown sugar
4 tablespoons maple syrup
2 tablespoons bourbon
1 teaspoon cracked black pepper
1/4 cup all-purpose flour
3/4 cup water
3 1/2 cups all-purpose flour (see notes for measuring below)
1/3 cup granulated sugar
2 teaspoons instant yeast
3/4 teaspoon fine sea salt
1/2 cup whole milk (room temperature)
1 large egg (room temperature)
Tangzhong from above
4 tablespoons unsalted butter (softened)
1/2 cup unsalted butter (room temperature)
2/3 cup light brown sugar
2 teaspoons cinnamon
1 cup candied bacon strips
4 tablespoons unsalted butter (room temperature)
2 oz cream cheese (room temperature)
3/4 cup powdered sugar
2 tablespoons maple syrup
1/2 – 1 teaspoon bourbon
1/2 cup candied bacon strips (for the tops)

Instructions

Step 1: Make the candied bacon by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. Lay the uncooked bacon strips on the pan.
Step 2: In a small bowl, combine the brown sugar, maple syrup, bourbon, and cracked black pepper. Spread the mixture over the bacon slices. Bake for 30-40 minutes or until crispy, watching closely to prevent burning. Remove bacon and cool completely on a wire rack.
Step 3: Once cooled, cut about 1/2 cup of bacon into strips for topping the rolls, and chop the rest into crumbs, discarding any blackened edges.
Step 4: Prepare the Tangzhong by whisking together 1/4 cup all-purpose flour and 3/4 cup water in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste. Transfer to a bowl and set aside.
Step 5: In a stand mixer bowl, combine 3 1/2 cups flour, granulated sugar, instant yeast, and salt. Add the egg, milk, and prepared Tangzhong. Knead with the dough hook on low for 2 minutes until a rough dough forms.
Step 6: With the mixer running on low, add softened butter 1/2 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic. Adjust with flour or milk if the dough is too sticky or dry.
Step 7: Shape the dough into a smooth ball, placing it seam-side down into a lightly buttered bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
Step 8: Roll the dough into a 15×18 inch rectangle, with the longest side closest to you.
Step 9: Mix the 1/2 cup softened butter, light brown sugar, and cinnamon until smooth. Spread this cinnamon sugar mixture evenly over the dough, leaving a 1-inch border at the top.
Step 10: Sprinkle the chopped bacon crumbs evenly over the cinnamon sugar layer. Using a pizza cutter, slice the dough into 12 strips, about 1 1/2 inches wide each. Roll each strip away from you into a swirl.
Step 11: Place the rolled pieces into a parchment-lined 9×13 baking pan. Cover with plastic wrap and let rise for another hour until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Step 12: Bake the cinnamon rolls for 24-30 minutes, until their tops are golden brown. Let them cool on a rack while preparing the glaze.
Step 13: To make the glaze, beat together 4 tablespoons butter and cream cheese until smooth. Mix in powdered sugar, then whisk in maple syrup and bourbon to taste. Spread the glaze over the warm cinnamon rolls, then top with reserved candied bacon strips. Serve and enjoy!

Tips & Variations

Use thick-cut bacon for the best texture and flavor in your candied bacon.
If you prefer a less boozy flavor, reduce the bourbon quantity in the glaze or omit it entirely.
For a dairy-free option, substitute milk and butter with plant-based alternatives and use a suitable cream cheese substitute.
Keep the oven temperature low and watch the bacon closely to prevent burning during candying.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or in a warm oven before serving to restore softness. You can also freeze the rolls (without glaze) for up to 2 months; thaw overnight in the fridge and warm before glazing.

How to Serve

A close-up view of several cinnamon rolls in a white baking dish, each roll showing about three visible layers of soft, light brown dough swirled tightly with cinnamon sugar filling. The rolls are covered with a thick, creamy white glaze that glistens and drips slightly on the sides. Scattered on top are chunks of crispy cranberry red bacon bits adding a shiny, textured contrast on the smooth glaze. The middle roll shows a bite taken out, revealing the fluffy interior. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand. It may take about 10-15 minutes of kneading on a floured surface until the dough is smooth and elastic.

What is Tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that helps keep the cinnamon rolls soft and moist by adding extra moisture and improving the dough’s texture. It ensures the rolls stay tender longer.