Bourbon Maple Bacon Cinnamon Rolls (Print Version)
Candied bacon and cinnamon rolls topped with maple bourbon frosting for a rich, indulgent bake.
# Ingredients:
→ Candied Bacon
01 -
1 pound smoked bacon
02 -
0.5 cup (packed) light brown sugar
03 -
0.25 cup pure maple syrup
04 -
2 tablespoons bourbon whiskey
05 -
1 teaspoon freshly cracked black pepper
→ Tangzhong
06 -
0.25 cup all-purpose flour
07 -
0.75 cup water
→ Dough
08 -
3.5 cups all-purpose flour
09 -
0.33 cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
0.75 teaspoon fine sea salt
12 -
0.5 cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
15 -
0.5 cup unsalted butter, room temperature
16 -
0.67 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 -
0.75 cup powdered sugar
22 -
0.5 to 1 teaspoon bourbon whiskey
23 -
2 tablespoons pure maple syrup
24 -
0.5 cup candied bacon strips, reserved
# Steps:
01 -
Preheat oven to 375°F and line a baking sheet with parchment paper. Arrange smoked bacon slices in a single layer on the sheet.
02 -
In a bowl, mix light brown sugar, maple syrup, bourbon, and black pepper until well combined. Evenly coat each bacon slice with the mixture.
03 -
Bake coated bacon on the center rack for 30 to 40 minutes, until deeply caramelized and crisp. Cool bacon strips on a wire rack. Reserve 0.5 cup for garnishing, then finely chop remaining for filling.
04 -
In a small saucepan, whisk together the water and flour over medium heat, stirring constantly for 4 to 5 minutes until a thick slurry forms. Transfer to a bowl and cool completely.
05 -
In a stand mixer bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. Add whole egg, milk, and cooled tangzhong. Mix on low with a dough hook until a cohesive dough forms, about 2 minutes.
06 -
With mixer running, add softened butter in 0.5 tablespoon increments, allowing each portion to blend in before adding the next. Continue kneading for 8 to 10 minutes until dough is smooth and elastic, sticking just slightly to the bottom.
07 -
Shape dough into a smooth ball and place seam-side down in a large, lightly buttered bowl. Cover and let rise in a warm area for 1 hour until doubled in size.
08 -
Turn risen dough onto a floured work surface. Roll into a rectangle approximately 15 x 18 inches, positioning the longer edge toward you.
09 -
In a bowl, combine room temperature butter, light brown sugar, and cinnamon until fully blended. Evenly spread filling over dough, leaving a 1-inch border along the top edge.
10 -
Scatter crumbled candied bacon evenly over the cinnamon sugar filling. Slice dough into twelve 1.5-inch strips. Roll each strip tightly away from you and arrange in a parchment-lined 9 x 13-inch pan.
11 -
Cover pan with plastic wrap and let rolls rise at room temperature for 1 hour until nearly doubled. Meanwhile, preheat oven to 325°F.
12 -
Bake on the center rack for 24 to 30 minutes until rolls turn golden brown on top. Cool rolls in the pan set on a wire rack.
13 -
In a mixing bowl, blend unsalted butter and cream cheese until creamy. Add powdered sugar, then whisk in maple syrup and desired amount of bourbon for flavor.
14 -
Spread bourbon maple frosting over slightly warm rolls. Garnish with reserved candied bacon strips and serve immediately.
# Notes:
01 -
If dough appears too sticky or too dry after butter is incorporated, adjust with small amounts of flour or milk to achieve a smooth, supple consistency.