Bourbon Maple Bacon Rolls

Bourbon Maple Bacon Cinnamon Rolls bring together fluffy, sweet dough with crispy bacon and a luscious bourbon-infused maple glaze. These rolls make an unforgettable treat for brunch or special occasions, impressing everyone with their perfect harmony of savory and sweet. Each bite offers a delightful mix of flavors and textures that will have you reaching for another.

I first made these rolls for a family brunch and was amazed at how the bourbon glaze elevated classic cinnamon rolls into something truly memorable. Now they are a requested treat whenever we gather.

Ingredients

• Four cups all-purpose flour: a soft yet sturdy dough. Fresh flour yields the best texture
• Two and a quarter teaspoons active dry yeast: to make the dough rise fluffy and light. Check the expiration date for best results
• One cup warm whole milk: activates the yeast and adds creaminess. Avoid hot milk as it can kill the yeast
• Half a cup granulated sugar: adds sweetness balancing the bacon’s saltiness
• Six slices cooked crispy bacon: chopped for a crunchy, savory contrast inside the rolls
• Quarter cup bourbon: adds warmth and complexity to the maple glaze. Choose a good quality bourbon that you enjoy drinking
• Two teaspoons cinnamon: that classic spicy note
• Half a cup maple syrup: is the star of the glaze. Pure maple syrup gives the best flavor
• Quarter cup melted butter: enriches the dough and softens it
• Two cups powdered sugar: to make the sweet glaze smooth and glossy

Step-by-Step Instructions

Prepare the Dough:

In a large mixing bowl combine warm whole milk, active dry yeast, and a tiny pinch of sugar. Let this sit for five minutes until it becomes frothy and bubbly which shows the yeast is active.

Mix Dry Ingredients:

In a separate bowl whisk together the all-purpose flour, granulated sugar, and a pinch of salt. Pour in the yeast mixture plus the melted butter. Mix everything together until just combined forming a rough dough.

Knead the Dough:

Turn the dough onto a floured surface and knead it by hand for about five minutes until the dough becomes smooth elastic and slightly tacky. Proper kneading helps develop gluten which gives the rolls their lift and chew.

Let It Rise:

Place your kneaded dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm spot to rise for approximately one hour or until the dough doubles in size.

Fill Your Rolls:

Once risen roll out the dough into a rectangle shape roughly twelve by eighteen inches. Spread softened butter evenly across the surface then sprinkle cinnamon mixed with sugar followed by the chopped crispy bacon. Drizzle some of the bourbon-infused maple syrup on top for that hit of flavor.

Shape and Bake:

Roll the dough tightly from one long edge to the other creating a log. Slice into twelve even pieces and place them spaced in a greased baking dish. Bake in a preheated oven at three hundred and fifty degrees Fahrenheit or one seventy-five degrees Celsius for twenty-five to thirty minutes. The rolls should turn golden brown on top.

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My favorite ingredient has to be the bourbon because it transforms an ordinary maple glaze into something unexpected and rich. I remember making these for a holiday brunch and watching as my family’s eyes lit up with each bite.

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap tightly and freeze for up to a month. Reheat gently in a warm oven or microwave to soften before serving.

Ingredient Substitutions

If you do not have bourbon you can substitute with good quality vanilla extract or a splash of rum for a different but tasty glaze. For a non-alcoholic version use extra maple syrup with a touch of water or apple juice for thinning.

Serving Suggestions

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These rolls pair wonderfully with a cup of strong coffee or a creamy latte. They also make a fantastic centerpiece for holiday breakfasts or lazy Sunday brunches with friends and family.

Recipe FAQs

→ How do I get the rolls fluffy?

Allow the dough to rise in a warm spot until it doubles in size, and knead it well to develop gluten for a soft, airy texture.

→ Can I substitute bourbon with another liquid?

Yes, try dark rum or additional maple syrup for a similar depth of flavor without the alcohol.

→ What’s the best way to get crispy bacon in the rolls?

Cook the bacon until crisp before chopping and adding it to the filling to maintain its texture after baking.

→ How should I store leftover rolls?

Keep them in an airtight container at room temperature for up to two days, or refrigerate and gently warm before serving.

→ Can I prepare the dough in advance?

Yes, prepare the dough the night before and refrigerate it to develop flavor. Let it come to room temperature before rolling and baking.