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Bourbon Maple Bacon Cinnamon Rolls Recipe

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4.5 from 129 reviews

These Bourbon Maple Bacon Cinnamon Rolls combine the indulgent flavors of candied bacon, warm cinnamon, and a hint of bourbon-infused maple syrup for a decadent breakfast treat. Soft, fluffy rolls filled with cinnamon sugar and crumble bacon are topped with a rich cream cheese glaze and candied bacon strips, offering a unique twist on a classic baked good that delights with every bite.

Ingredients

Scale

Candied Bacon

  • 1 pound thick-cut bacon
  • 1/2 cup brown sugar
  • 4 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 1 teaspoon cracked black pepper

Flour Slurry (Tangzhong)

  • 1/4 cup all-purpose flour
  • 3/4 cup water

Cinnamon Roll Dough

  • 3 1/2 cups all-purpose flour (see notes for measuring)
  • 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 (prepared from above)
  • 4 tablespoons unsalted butter (softened)

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 cup candied bacon strips (crumbled)

Cream Cheese Glaze

  • 4 tablespoons unsalted butter (room temperature)
  • 2 oz cream cheese (room temperature)
  • 3/4 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 to 1 teaspoon bourbon
  • 1/2 cup candied bacon strips (for topping)

Instructions

  1. 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 evenly on the pan. In a small bowl, mix brown sugar, maple syrup, bourbon, and cracked black pepper, then spread this mixture over the bacon slices evenly. Bake for 30-40 minutes until crispy, monitoring for thinner bacon that may cook faster. Remove from oven and transfer the bacon with tongs to a wire rack to cool completely. Once cooled, cut about ½ cup into strips for topping and chop the rest into crumbs, discarding any overly blackened parts.
  2. Prepare the Tangzhong (Flour Slurry): In a small saucepan, whisk together 1/4 cup flour and 3/4 cup water. Cook over medium heat while whisking constantly for 4-5 minutes until the mixture thickens into a smooth paste. Transfer to a bowl and set aside at room temperature until needed.
  3. Make the Dough: In the bowl of a stand mixer, combine 3 1/2 cups flour, granulated sugar, instant yeast, and sea salt. Add the egg, milk, and prepared tangzhong. Using the dough hook, mix on low speed for 2 minutes until a rough dough forms. With the mixer running, gradually add 4 tablespoons softened butter ½ tablespoon at a time until incorporated. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly sticky but not wet on the sides. Adjust by adding flour or milk as needed to achieve the correct texture.
  4. First Rise: Shape the dough into a smooth ball by folding the sides underneath and place it seam-side down in a large buttered bowl. Cover with plastic wrap and allow to rise in a warm spot for about 1 hour or until doubled in size.
  5. Roll and Fill the Dough: Once risen, roll the dough out on a lightly floured surface into a 15×18 inch rectangle with the longer edge closest to you. Mix together 1/2 cup softened butter, brown sugar, and cinnamon until smooth. Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border along the top edge clear. Sprinkle the crumbled candied bacon evenly over the filling.
  6. Shape the Rolls: Using a pizza cutter, cut the dough into twelve 1 1/2 inch wide strips along the short side. Roll each strip tightly away from you into a roll and place seam-side down in a parchment-lined 9×13 inch baking pan.
  7. Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place for another hour or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  8. Bake the Rolls: Bake the risen cinnamon rolls for 24-30 minutes or until the tops turn golden brown. Remove from oven and allow to cool on a wire rack while you prepare the glaze.
  9. Make the Cream Cheese Glaze: In a medium bowl, beat together 4 tablespoons butter and 2 oz cream cheese until smooth. Gradually mix in powdered sugar until combined. Whisk in maple syrup and bourbon, adjusting the bourbon amount between 1/2 and 1 teaspoon to taste.
  10. Glaze and Finish: Spread the cream cheese glaze evenly over the warm cinnamon rolls. Sprinkle the reserved candied bacon strips on top as garnish. Serve warm and enjoy the rich blend of bourbon, maple, cinnamon, and bacon flavors.

Notes

  • For measuring flour accurately, spoon flour into the measuring cup and level it off rather than scooping directly to avoid adding too much flour.
  • Keep an eye on the bacon while baking to prevent burning, especially if the slices are thin.
  • Tangzhong is a cooked flour-water mixture that helps make the dough softer and keeps the rolls fresh longer.
  • Room temperature ingredients will help the yeast activate better and improve dough texture.
  • Adjust the bourbon in the glaze to control the intensity of its flavor.
  • Leftover cinnamon rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: bourbon maple bacon cinnamon rolls, candied bacon rolls, breakfast cinnamon rolls, bourbon maple cinnamon rolls, homemade cinnamon rolls, bacon cinnamon rolls, breakfast baking, sweet and savory rolls

Find it online: https://freshrecipehub.com/bourbon-maple-bacon-cinnamon-rolls-recipe/