Bourbon Maple Bacon Cinnamon Rolls (Print Version)
Warm cinnamon dough swirled with maple, bourbon, and candied bacon finished with maple cream cheese glaze.
# Ingredients:
→ Candied Bacon
01 -
1 pound smoked bacon
02 -
1/2 cup packed light brown sugar
03 -
1/4 cup pure maple syrup
04 -
2 tablespoons bourbon whiskey
05 -
1 teaspoon freshly cracked black pepper
→ Tangzhong
06 -
1/4 cup all-purpose flour
07 -
3/4 cup water
→ Dough
08 -
3 1/2 cups all-purpose flour
09 -
1/3 cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
3/4 teaspoon fine sea salt
12 -
1/2 cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
15 -
1/2 cup unsalted butter, room temperature
16 -
2/3 cup packed light brown sugar
17 -
2 teaspoons ground cinnamon
18 -
1 cup crumbled candied bacon, reserved
→ Bourbon Maple Frosting
19 -
4 tablespoons unsalted butter, room temperature
20 -
2 ounces cream cheese, room temperature
21 -
3/4 cup powdered sugar
22 -
1/2 to 1 teaspoon bourbon whiskey
23 -
2 tablespoons pure maple syrup
24 -
1/2 cup candied bacon strips, reserved
# Steps:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment. Arrange bacon strips on the tray.
02 -
Mix brown sugar, maple syrup, bourbon, and black pepper. Brush mixture evenly over bacon. Bake for 30–40 minutes until caramelized and crisp. Cool completely on a wire rack. Reserve 1/2 cup strips for garnish; chop the remainder for filling.
03 -
Whisk water and flour in a small saucepan. Cook over medium heat, whisking constantly, for 4–5 minutes until thickened to a paste. Transfer to a bowl and let cool.
04 -
In a stand mixer, combine flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix with dough hook on low until cohesive.
05 -
Add softened butter, 1/2 tablespoon at a time, mixing each portion in before adding more. Knead for 8–10 minutes until smooth and elastic, adjusting with flour or milk as needed.
06 -
Shape dough into a ball and place seam side down in a lightly buttered bowl. Cover and let rise for 1 hour in a warm area until doubled in volume.
07 -
Turn dough out onto a lightly floured surface. Roll into a 15 by 18-inch rectangle with long side closest to you.
08 -
Blend butter, brown sugar, and cinnamon until smooth. Spread evenly over dough, leaving a 1-inch margin at the far edge. Sprinkle crumbled candied bacon over the filling.
09 -
Cut dough into twelve 1.5-inch wide strips. Roll each strip up and place in a parchment-lined 9 by 13-inch baking pan.
10 -
Cover pan with plastic wrap. Let rolls rise at room temperature for 1 hour until nearly doubled. Preheat oven to 325°F (162°C).
11 -
Bake for 24–30 minutes until golden brown on top. Cool in the pan on a wire rack.
12 -
Cream butter and cream cheese until smooth. Beat in powdered sugar, then whisk in maple syrup and bourbon to desired taste.
13 -
Spread frosting over warm rolls. Top with reserved candied bacon strips and serve immediately.
# Notes:
01 -
Tangzhong yields an exceptionally tender and soft dough. Allow dough to proof fully for optimal volume and texture.