Bourbon Maple Bacon Cinnamon Rolls

This recipe is the answer whenever I want a breakfast treat that balances sweet and savory in an unforgettable way. Bourbon maple bacon cinnamon rolls start with fluffy dough and a sticky cinnamon sugar swirl, all generously studded with homemade candied bacon. The whole thing gets crowned with a maple bourbon frosting and more salty sweet bacon on top. Friends still talk about the first time I brought these to brunch.

I created these the morning after an epic family holiday party and now it is every sibling’s top breakfast request.

Ingredients

• Smoked bacon: for true savory depth pick a thick cut to hold plenty of candied glaze
• Light brown sugar: the foundation of sweet coating for bacon plus that caramel note in both filling and dough
• Pure maple syrup: brings woodsy undertones go for grade A dark robust if available
• Bourbon whiskey: one small splash transforms the glaze and the frosting with warmth
• Freshly cracked black pepper: cuts through sweetness for grownup flavor
• All purpose flour: makes a plush dough plus tangzhong for extra softness and shelf life
• Granulated sugar: sweetens the dough without overpowering filling flavors
• Instant yeast: guarantees a reliable rise every time check for freshness
• Fine sea salt: balances flavor and enhances the sweet and rich notes
• Whole milk: for a tender dough choose full fat and room temperature
• Egg: binds the dough and adds richness try to use free range where possible
• Unsalted butter: goes into every layer for pure creamy flavor let it come to room temp first
• Ground cinnamon: is the backbone of the filling choose Vietnamese cinnamon for extra warmth if you can
• Powdered sugar: for smooth creamy frosting that sits beautifully on warm rolls
• Cream cheese: brings tang and body to the glaze always use full fat for best results

Instructions

Prepare the Candied Bacon:

Lay bacon on a lined baking sheet and generously coat with the brown sugar maple bourbon pepper blend using your hands to press the mixture into each strip. Bake slowly until sticky dark and crisp then let cool completely so the sugar hardens. Reserve half a cup of attractive pieces for topping and finely chop the rest for the filling.

Make the Tangzhong:

Whisk flour and water until smooth in a small saucepan then cook gently whisking nonstop until it forms a glossy thick paste. Cool to room temperature which gives the dough its special pillowy texture.

Mix the Dough:

Add flour sugar yeast and salt to a mixer bowl. Pour in milk and egg then scrape in the cooled tangzhong. Mix with a dough hook on low until everything starts to come together.

Incorporate Butter and Knead:

Add the softened butter in tiny scoops with the mixer running letting each bit melt in before adding more. Knead on medium for at least eight minutes until dough is shiny elastic and pulls away cleanly from the bowl but is not dry. Tweak with splashes of milk or extra flour until just tacky on the bottom.

First Rise:

Shape the dough gently into a ball then set in a buttered bowl seam side down. Cover and let rise somewhere warm until doubled which may take an hour or slightly more depending on your kitchen.

Roll Out and Fill:

Tip dough onto a floured counter. Roll it out into a close rectangle with the long side facing you. Beat together softened butter brown sugar and cinnamon for filling and spread over dough leaving a strip along one edge to seal.

Crumble Bacon in the Filling:

Sprinkle chopped bacon evenly over the filling. Try to get some in every bite for the best balance.

Shape and Slice Rolls:

Use a pizza cutter or sharp knife to cut dough into wide strips. Roll each one away from you to get that signature tall swirl then nestle them close together in a lined baking dish.

Final Proof:

Cover tightly and let rise at room temperature until fluffy and almost doubled. They should fill out their spaces and look airy.

Bake:

Bake in a moderate oven until tops are golden brown and you smell buttery cinnamon in every corner of your kitchen. Cool on a rack in the pan until just warm.

Make Frosting and Finish:

Blend soft butter and cream cheese until smooth. Add powdered sugar then drizzle in maple syrup and bourbon. Whisk until creamy and fluffy. Spread lavishly over warm rolls then scatter with the reserved bacon pieces. Serve while the frosting slowly melts into the swirls below.

Every time I make these I look forward to scraping the brown bits of bacon from the pan. The smoky sweet pieces are everyone’s treat to nibble while the dough rises and filling perfumes the whole house.

Storage Tips

Once frosted rolls keep best in a sealed container at room temperature for one day. After that refrigerate to maintain freshness. The frosting stays creamy and the rolls wont dry out as long as you return them to room temperature before serving. Warm gently in the oven or microwave for best results.

Ingredient Substitutions

No bourbon or avoiding alcohol Try extra maple syrup plus a dash of vanilla extract. Turkey or plant based bacon can be candied in the same manner though flavor will vary. Lactose free cream cheese and plant milk work well in the dough and frosting if you need a dairy free option.

Serving Suggestions

Top with even more candied bacon and a sprinkle of flaky sea salt for a dramatic finish. These rolls shine at brunch with fresh fruit and coffee. Serve chilled for a fudgy texture or warm for the softest bite.

Cultural and Historical Context

Cinnamon rolls trace back to European breakfast breads and Swedish kanelbullar but this version combines a classic midwestern brunch treat with Southern style bourbon and a nod to the American love of bacon. The pairing of salty and sweet is pure modern comfort food.

Seasonal Adaptations

Add a pinch of apple pie spice for a cozy autumn twist. Use brown butter in the frosting for a rich holiday flavor. Try orange or lemon zest in the filling to make it extra fresh in spring.

Success Stories

At my family’s last weekend reunion these cinnamon rolls vanished before I finished making coffee. Friends who claimed not to love bacon changed their minds after one bite. People will ask how you managed to get that deep caramel flavor.

Freezer Meal Conversion

Shape and proof rolls then freeze unbaked on a tray. Transfer to a freezer container. Bake from frozen adding ten to fifteen extra minutes or thaw in the fridge overnight and bake as normal. Frost fresh for best texture.

Every batch brings a new reason to love these cinnamon rolls. You will want to make a double batch so you have leftovers for breakfast the next day.

Recipe FAQs

→ How is the bacon prepared for these rolls?

Bacon is coated in brown sugar, maple syrup, bourbon, and pepper, then baked until crisp and candied for sweet-savory depth.

→ What makes the dough extra soft and fluffy?

The dough uses a cooked flour-water mixture known as tangzhong, yielding a light, pillowy texture.

→ How does bourbon enhance the flavor?

Bourbon lends caramel and oaky notes that boost the maple glaze and candied bacon with subtle warmth.

→ Can the rolls be prepared ahead of time?

Yes, assemble the filled and rolled dough, refrigerate overnight, then bring to room temp and bake fresh the next day.

→ Is it possible to make these without alcohol?

Bourbon can be omitted or replaced with extra maple syrup for a non-alcoholic version with the same sweetness.

→ What’s the best way to store leftovers?

Keep in an airtight container at room temperature for up to two days, or refrigerate for extended freshness.