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These bourbon maple bacon cinnamon rolls bring together all your favorite breakfast flavors in one irresistible treat. The combination of sweet maple syrup, smoky bacon, and soft cinnamon rolls creates a perfect balance that works beautifully for breakfast or dessert. If you love a mix of sweet and savory, these rolls are about to become your new favorite.
I first made these on a lazy weekend when I wanted something special and the house smelled amazing all day long. Since then, my family has begged for these rolls whenever I mention weekend brunch.
Ingredients
- Thick-cut bacon: for the best texture when candied and baked crispy. Choose slices with good marbling for flavor.
- Brown sugar: combines with maple syrup to sweeten and glaze the bacon perfectly. Use packed brown sugar for richer sweetness.
- Maple syrup: lends that classic breakfast sweetness and pairs wonderfully with bourbon. Opt for pure maple syrup for best flavor.
- Bourbon: introduces a warm, smoky note that elevates the rolls without harsh alcohol taste. Pick a smooth, mid-range bourbon.
- Cracked black pepper: cuts through sweetness with just a mild spice. Freshly cracked is best for brightness.
- All-purpose flour: is the base for the dough, and measuring it properly makes all the difference. Fluff and spoon or use a scale to avoid dense rolls.
- Instant yeast: ensures reliable rise and light texture. Keep it fresh and store in an airtight container.
- Whole milk and eggs: at room temperature improve dough elasticity and flavor.
- Unsalted butter: throughout keeps control over salt levels and enriches the dough. Use softened butter for easy incorporation.
- Cinnamon and light brown sugar: create the signature cinnamon sugar filling. Use fresh cinnamon for fragrant rolls.
- Cream cheese and powdered sugar: come together for a silky bourbon maple frosting that ties everything beautifully.
- Candied bacon strips: provide crunch inside and a gorgeous topping on the finished rolls.
Step-by-Step Instructions
- Make the Candied Bacon:
- Preheat the oven to 375 degrees Fahrenheit (190 Celsius) and line a baking sheet with parchment paper. Lay the uncooked thick-cut bacon strips on the sheet in a single layer. In a small bowl, combine brown sugar, maple syrup, bourbon, and cracked black pepper. Use a spoon or brush to evenly spread this mixture over the bacon strips. Bake the bacon for 30 to 40 minutes until crisp and caramelized. Watch closely near the end because thinner slices may cook faster. Once done, transfer bacon pieces to a wire rack to cool completely. Cut about half a cup of the cooled bacon into strips for topping. Chop the rest into crumbs for the filling.
- Prepare the Tangzhong:
- In a small saucepan, whisk together the water and 1/4 cup all-purpose flour. Cook over medium heat, whisking constantly for 4 to 5 minutes until the mixture thickens to a paste-like consistency. Scrape it into a bowl and cool slightly.
- Mix the Dough:
- In a large mixing bowl, combine the flour, sugar, instant yeast, and sea salt until well mixed. Add the room temperature egg, milk, and tangzhong paste. Using a dough hook attachment on low speed, mix until it just starts to come together into a rough ball, about 2 minutes. With the mixer running, slowly add softened butter half a tablespoon at a time, fully incorporating each addition. Continue kneading on low speed for another 8 to 10 minutes until the dough is smooth, elastic, and slightly sticky to the touch. Adjust with small amounts of flour or milk if needed to achieve the right consistency. Shape the dough into a smooth round ball by folding the sides underneath. Place it seam-side down in a lightly buttered bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
- Roll and Fill the Dough:
- Roll the risen dough into a 15 by 18 inch rectangle with the longest side toward you. In a separate bowl, mix softened butter, light brown sugar, and cinnamon until creamy and smooth. Spread this evenly over the dough, leaving about a one-inch border free at the top edge. Sprinkle the chopped candied bacon crumbs evenly over the cinnamon sugar filling.
- Shape the Rolls and Final Rise:
- Using a pizza cutter or sharp knife, slice the dough into twelve 1 1/2 inch strips. Carefully roll each strip away from you into a tight spiral. Arrange the rolls cut-side up in a parchment-lined 9 by 13 inch baking pan. Cover with plastic wrap and let them rise in a warm space until doubled in size, about 1 hour. Meanwhile, preheat the oven to 325 degrees Fahrenheit (162 Celsius).
- Bake and Frost:
- Bake the rolls for 24 to 30 minutes until golden brown on top. Remove the pan from the oven and let it cool slightly on a wire rack. While the rolls cool, combine butter and cream cheese in a bowl until smooth. Add powdered sugar, then whisk in maple syrup and bourbon. Adjust bourbon to your preference for strength of flavor. Spread the frosting generously over the warm rolls and scatter the reserved candied bacon strips on top. Serve warm and enjoy the perfect sweet savory balance.
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Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place rolls in a 300 degree Fahrenheit oven for 10 to 15 minutes covered loosely with aluminum foil or microwave gently in short bursts to avoid toughening the dough. You can also freeze uniced rolls before baking or after baking, wrapped tightly, to extend shelf life.
Ingredient Substitutions
If you do not have bourbon, a good quality dark rum or whiskey can substitute and maintain that warm, boozy flavor. Whole milk can be replaced with 2% milk but avoid skim milk for best dough richness. For a dairy-free version, swap butter for a plant-based spread and use coconut milk or almond milk in place of dairy milk. The cream cheese in the frosting can be replaced with dairy-free cream cheese alternatives.
Serving Suggestions
These rolls are amazing on their own but also pair wonderfully with fresh fruit or a simple side of scrambled eggs for a full brunch spread. A warm cup of coffee or black tea complements the sweet and smoky layers perfectly. If serving as dessert, a scoop of vanilla ice cream on the side is an indulgent touch.
Cultural Context
Cinnamon rolls have Scandinavian roots but have become an American breakfast staple beloved for their sweet and comforting qualities. Adding bacon and bourbon adds a modern twist that balances hearty and indulgent flavors, commonly enjoyed in Southern US cuisine where bourbon and pork play a big role in culinary traditions.
Recipe FAQs
- → How do I make the bacon candied and crispy?
Spread a mixture of brown sugar, maple syrup, bourbon, and black pepper on thick-cut bacon and bake at 375°F (190°C) for 30-40 minutes until crispy. Keep an eye to prevent burning.
- → What is the purpose of the tangzhong in the dough?
Tangzhong is a cooked flour and water mixture that helps create a soft, moist, and tender dough by retaining moisture during baking.
- → Can I substitute the bourbon in this dish?
Yes, for a non-alcoholic alternative, you can omit the bourbon or use a small amount of vanilla extract to maintain depth of flavor.
- → How do I store leftover rolls to keep them fresh?
Store cooled rolls in an airtight container in the refrigerator for 3-4 days and reheat gently in the oven or microwave before serving.
- → What is the best way to measure flour accurately?
Use the spoon-and-level method: fluff the flour, spoon it into your measuring cup without scooping, then level off with a knife to avoid dense dough.
- → Can I prepare the rolls ahead of time?
Yes, you can prepare the dough and filling in advance, refrigerate, then let rise and bake on the day you plan to serve for best freshness.