Bourbon Maple Bacon Cinnamon Rolls

Bourbon maple bacon cinnamon rolls are pure comfort with a bold twist They deliver pillowy soft swirls slathered in tangy maple bourbon cream cheese then crowned with a crackle of candied bacon The sweet smoky salty flavors make this a showstopper for brunch holidays or anytime the craving strikes

Making these for Christmas brunch became our newest family ritual The sticky bacon bits surprised everyone and there were zero leftovers I never thought a cinnamon roll could get even better until I tried this recipe on a lazy snowy weekend

Ingredients

• Smoked bacon: brings savory crunch look for thick cut slices for maximum texture
• Light brown sugar: guarantees moist depth to both bacon and filling use fresh soft packed sugar
• Pure maple syrup: brings robust sweetness and pairs beautifully with bacon always choose real maple not pancake syrup
• Bourbon whiskey: offers subtle oak aroma and adult flair pick a midrange bourbon you like to sip
• Freshly cracked black pepper: lifts the candied bacon
• All purpose flour: yields tender rolls opt for flour with average protein for balance
• Granulated sugar: boosts dough sweetness and caramelizes edges
• Instant yeast: ensures a quick reliable rise always check the date for potency
• Fine sea salt: sharpens all flavors
• Whole milk and unsalted butter: give the dough rich body choose high fat dairy for the softest crumb
• Egg: adds structure and extra lift
• Ground cinnamon: infuses classic warmth use the freshest cinnamon possible for maximum aroma
• Cream cheese: brings a gentle tang to the frosting use full fat for smoothness
• Powdered sugar: creates a plush creamy finish sift before using for lump free frosting

Instructions

Make Candied Bacon:

Preheat oven to one hundred ninety degrees Celsius and line a baking sheet with parchment Arrange bacon slices without overlapping In a bowl mix brown sugar maple syrup bourbon and black pepper then spread this mixture over each bacon slice Bake in the center rack for thirty to forty minutes The bacon should be deeply caramelized and crisp Transfer the strips to a wire rack to cool completely Reserve half a cup for garnish and chop the rest into fine crumbs for the filling

Prepare Tangzhong:

In a small saucepan whisk together flour and water Place over medium heat whisking constantly for four to five minutes until a thick smooth paste forms This tangzhong is the key to fluffy dough Let it cool in a bowl while you continue

Mix and Knead Dough:

In your stand mixer combine the rest of your flour granulated sugar instant yeast and salt Add the cooled tangzhong egg and milk Mix on low speed with a dough hook attachment for two minutes The dough should come together but feel slightly sticky

Add Butter:

With the mixer running add softened butter half a tablespoon at a time Make sure each addition is fully incorporated before adding the next Continue kneading for eight to ten minutes The dough should feel soft and elastic sticking only to the bowl bottom If it is too sticky add a spoonful of extra flour or a drizzle of milk as needed

First Rise:

Form dough into a smooth ball and place seam side down in a lightly buttered mixing bowl Cover and let rise in a warm spot for about one hour or until doubled in size

Roll Out and Fill:

Turn the dough out onto a floured surface Roll into a rectangle approximately thirty eight by forty six centimeters Spread a mix of room temperature butter brown sugar and cinnamon across the dough with an offset spatula Leave a two and a half centimeter border along the far edge Sprinkle with crumbled candied bacon over the entire surface

Shape and Proof Rolls:

With a pizza cutter slice the dough into twelve strips about four centimeters wide Roll each strip into a spiral starting from the closest edge Place the rolls in a parchment lined twenty three by thirty three centimeter pan Cover with plastic wrap and proof for another hour at room temperature until very puffy Meanwhile preheat your oven to one hundred sixty two degrees Celsius

Bake:

Place rolls on the center rack and bake for twenty four to thirty minutes until golden and set Cool the rolls in the pan on a wire rack

Maple Bourbon Frosting:

In a bowl blend butter and cream cheese until completely smooth Whip in powdered sugar then add maple syrup and bourbon to taste This frosting should be creamy and pourable

Frost and Serve:

Spread frosting over lukewarm rolls and finish with the reserved candied bacon strips Serve straight away for the full gooey experience

I have always loved the combination of sweet and savory but the aroma of candied bacon bubbling in syrup and bourbon makes this recipe absolutely unforgettable One Christmas morning my brother insisted we double the batch and he still talks about those rich bits of salty bacon nestled in every bite

Storage Tips

Store leftover rolls tightly wrapped at room temperature for up to two days Refrigerate if keeping longer but allow them to come to room temperature or rewarm gently so the frosting softens For best texture warm the rolls in a low oven or in the microwave under a damp paper towel Unfrosted rolls freeze beautifully just thaw and glaze before serving

Ingredient Substitutions

Swap pecans or walnuts for a bacon free version with sweet crunch If you do not use bourbon just add an extra teaspoon of pure vanilla to both the filling and glaze Dairy free versions work with plant based milk and butter the rise time may need a slight increase

Serving Suggestions

These shine as a centerpiece for brunch platters with eggs fruit and fresh coffee or spiked hot chocolate Cut into mini rolls for appetizer trays or party snacks Pair with a salty breakfast sausage or a light salad to balance richness

Cultural Note

Cinnamon rolls come from Swedish and American traditions but this boozy bacon combo is pure North American brunch at its best The use of tangzhong brings in an Asian baking technique for that ultra soft crumb

Seasonal Adaptations

Perfect for fall holidays with pumpkin or apple added to the filling In spring add a little orange zest for uplifting flavor During winter double down on the bourbon and black pepper for deeper spice

With fluffy swirls of spiced dough and crisp sweet bacon in every bite these rolls always impress Finish with glossy maple bourbon frosting and serve for a brunch to remember

Recipe FAQs

→ How do I make the candied bacon?

Bake smoked bacon coated in brown sugar, maple syrup, bourbon, and black pepper until crisp and caramelised. Allow to cool before chopping.

→ What is tangzhong and why use it?

Tangzhong is a cooked flour slurry that helps keep bread ultra-soft and fluffy. It yields pillowy, tender rolls.

→ Can I prepare the dough ahead of time?

Yes, cover and refrigerate the shaped, unbaked rolls overnight. Let them come to room temperature before baking.

→ Is bourbon essential for the flavor?

Bourbon adds a subtle warmth and depth. You may omit or reduce it if desired, but the flavor profile will be milder.

→ How should I store leftovers?

Keep cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for freshness.