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Bourbon Maple Bacon Cinnamon Rolls

A luxurious twist on the classic cinnamon roll, combining sweet maple syrup, salty bacon, and the warmth of cinnamon topped with a bourbon-infused glaze.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Candied Bacon
  • 1 pound thick-cut bacon Use high-quality bacon for best results.
  • 1/2 cup brown sugar
  • 1 teaspoon cracked black pepper Adds a nice contrast to the sweetness.
For the Dough
  • 1/4 cup all-purpose flour (to start)
  • 3/4 cup water (for the Tangzhong)
  • 3 1/2 cups all-purpose flour See notes below 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)
  • 4 tablespoons unsalted butter (softened)
  • Tangzhong from above (chilled) Ensure it's well cooled before adding.
For the Filling
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup candied bacon strips (for the filling) Use the prepared candied bacon.
For the Glaze
  • 4 tablespoons unsalted butter (room temperature)
  • 2 oz cream cheese (room temperature)
  • 3/4 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 - 1 teaspoon bourbon Adjust to taste.
  • 1/2 cup candied bacon strips (for topping)

Method
 

Make the Candied Bacon
  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper and lay the bacon strips flat.
  3. Generously sprinkle the brown sugar and cracked black pepper over the bacon.
  4. Bake for 15-20 minutes until crispy. Keep an eye on it to avoid burning!
  5. Let cool, then chop into small pieces.
Make the Cinnamon Roll Dough
  1. Make the Tangzhong: In a small saucepan, combine 1/4 cup of flour and 3/4 cup water. Cook over medium heat until it thickens. Allow it to cool.
  2. In a large mixing bowl, combine 3 1/2 cups flour, granulated sugar, instant yeast, and fine sea salt. Mix well.
  3. In a separate bowl, mix the whole milk, egg, softened butter, and then the cooled Tangzhong.
  4. Gradually add the wet mixture to the dry ingredients, stirring to combine. Knead for about 10 minutes until smooth and elastic.
  5. Let the dough rise in a warm place, covered, for 1 hour or until doubled in size.
Roll and Fill
  1. Once the dough has risen, punch it down and roll it out into a rectangle, about 16×24 inches.
  2. Spread the softened butter all over the dough, then sprinkle with brown sugar, cinnamon, and the candied bacon pieces.
  3. Roll the dough tightly from the long side and cut into 12 equal pieces.
Bake the Rolls
  1. Place the rolls in a greased baking dish. Cover and let them rise again for about 30 minutes.
  2. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, until golden brown.
Prepare the Glaze
  1. In a bowl, whisk together the cream cheese, unsalted butter, powdered sugar, maple syrup, and bourbon until smooth.
  2. Drizzle the glaze generously over the warm rolls, then top with remaining candied bacon.

Notes

For an even fluffier roll, you can let the dough rise a second time after shaping. Use a serrated knife to slice the rolls for an easier cut. Best if enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.