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These bourbon maple bacon cinnamon rolls became my ultimate weekend breakfast indulgence when I wanted something that would make Saturday morning feel like a special occasion. Combining homemade cinnamon rolls with candied bacon and a bourbon maple frosting creates this incredible sweet and salty experience that's basically like having breakfast and dessert at the same time. I discovered this recipe when I was looking for something over-the-top to make for my husband's birthday breakfast and now it's become our tradition for any morning that deserves to feel extra special.
My mother in law who's made cinnamon rolls for decades tried these and said they were the best she'd ever had. She couldn't believe how the bacon actually made the sweet flavors taste even better instead of competing with them. Now she specifically asks me to make them when she visits because she says they're restaurant quality.
Ingredients
- Candied bacon Brown sugar maple syrup and bourbon create incredible flavor
- Tangzhong method Makes the rolls incredibly soft and fluffy
- Bourbon in multiple places Both in the bacon and the frosting for complex flavor
- Homemade dough Way better texture than using store bought
- Perfect balance Sweet cinnamon filling with salty smoky bacon
Step-by-Step Instructions
- Making the Candied Bacon
- Preheat your oven to 375°F and line a baking sheet with parchment. Lay out thick cut bacon strips and mix brown sugar maple syrup bourbon and black pepper in a bowl. Spread this mixture over the bacon and bake for 30 to 40 minutes until crispy. Cool completely then chop most into crumbs and save some strips for topping.
- Creating the Dough
- Make tangzhong by whisking water and flour in a saucepan over medium heat for 4 to 5 minutes until it forms a paste. In your stand mixer combine flour sugar yeast and salt then add egg milk and the cooled tangzhong. Knead for 2 minutes then gradually add softened butter and knead 8 to 10 minutes until smooth and elastic.
- First Rise and Shaping
- Let the dough rise in a buttered bowl for about an hour until doubled. Roll into a 15 by 18 rectangle spread with the cinnamon sugar filling leaving a border at the top sprinkle with candied bacon crumbs then roll up and cut into 12 pieces.
- Second Rise and Baking
- Place rolls in a parchment lined 9 by 13 pan cover and let rise another hour until doubled. Bake at 325°F for 24 to 30 minutes until golden brown.
- Bourbon Maple Frosting
- While they cool mix softened butter and cream cheese until smooth then add powdered sugar maple syrup and bourbon to taste. Spread over warm rolls and top with reserved bacon strips.
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Perfect Serving Ideas
These are rich enough to be the star of breakfast or brunch but they're amazing with good coffee or fresh orange juice. They also work beautifully as dessert with a scoop of vanilla ice cream. The bourbon flavor makes them perfect for adult brunches or special celebrations.
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Making Them Different
Try different bacon seasonings like adding cayenne for heat or using different bourbon varieties for different flavor profiles. Sometimes I add chopped pecans along with the bacon for extra texture or use different spices in the cinnamon filling like cardamom or nutmeg.
Make Ahead Magic
You can prepare these the night before and refrigerate after the second rise then bake in the morning. Just let them come to room temperature before baking and add a few extra minutes to the cooking time. The candied bacon can be made days ahead and stored in an airtight container.
I learned that the tangzhong step is what makes these rolls so incredibly soft and tender. My first attempt without it was good but adding this technique created rolls that stayed soft for days instead of getting dry the next morning.
Recipe FAQs
- → What makes tangzhong cinnamon rolls so soft?
The tangzhong method involves cooking flour and water into a paste before adding it to the dough. This retains more moisture and results in a softer, fluffier roll that stays fresh longer.
- → Can I leave out the bourbon?
Yes, the bourbon can be omitted or substituted with vanilla extract for a similar depth of flavor without the alcohol content.
- → Can I prepare these cinnamon rolls ahead of time?
Yes, prepare through the second rise and refrigerate overnight. Let them come to room temperature in the morning before baking, adding 5-10 minutes to the bake time if needed.
- → What’s the best way to candy the bacon?
Coat thick-cut bacon in a mixture of brown sugar, maple syrup, bourbon, and black pepper, then bake until crisp. Let it cool before crumbling or using as topping.
- → Can these rolls be frozen?
Yes, freeze the baked but unfrosted rolls for up to 3 months. Thaw, reheat gently, and top with fresh frosting and bacon strips before serving.
- → What if my bacon burns during baking?
Keep a close eye on the bacon, especially if using thinner slices. If edges start to blacken, remove early and trim off burnt parts before using.