Bourbon Maple Bacon Rolls (Printable Version)

Soft rolls layered with maple syrup, bourbon, and crispy bacon for a delicious sweet and salty twist.

# Everything You’ll Need:

→ Candied Bacon

01 - 1 pound thick-cut bacon
02 - 1/2 cup brown sugar
03 - 4 tablespoons maple syrup
04 - 2 tablespoons bourbon
05 - 1 teaspoon cracked black pepper

→ Dough

06 - 1/4 cup all-purpose flour
07 - 3/4 cup water
08 - 3 1/2 cups all-purpose flour
09 - 1/3 cup granulated sugar
10 - 2 teaspoons instant yeast
11 - 3/4 teaspoon fine sea salt
12 - 1/2 cup whole milk, room temperature
13 - 1 large egg, room temperature
14 - Tangzhong (prepared slurry from above flour and water)
15 - 4 tablespoons unsalted butter, softened

→ Cinnamon Sugar Filling

16 - 1/2 cup unsalted butter, room temperature
17 - 2/3 cup light brown sugar
18 - 2 teaspoons cinnamon
19 - 1 cup candied bacon strips

→ Bourbon Maple Frosting

20 - 4 tablespoons unsalted butter, room temperature
21 - 2 ounces cream cheese, room temperature
22 - 3/4 cup powdered sugar
23 - 2 tablespoons maple syrup
24 - 1/2 to 1 teaspoon bourbon
25 - 1/2 cup candied bacon strips for topping

# Steps to Cook:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange bacon slices evenly. In a small bowl, mix brown sugar, maple syrup, bourbon, and black pepper. Spread mixture over bacon. Bake 30-40 minutes until crispy, turning bacon to a wire rack to cool. Reserve 1/2 cup bacon strips for topping and chop remainder for filling.
02 - In a small saucepan, whisk together 1/4 cup flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until a paste-like slurry forms. Transfer to a bowl and let cool.
03 - Combine flour, sugar, yeast, and salt in a mixing bowl. Add egg, milk, and cooled tangzhong. Knead on low speed with dough hook for 2 minutes until rough dough forms.
04 - Gradually add softened butter in 1/2 tablespoon increments, allowing each addition to fully incorporate. Continue kneading for 8-10 minutes until dough is smooth, elastic, and slightly sticky to the bottom of the bowl. Adjust flour or milk as needed to achieve proper consistency.
05 - Shape dough into a smooth ball, seam-side down, and place in a large lightly buttered bowl. Cover and let rise in a warm area for 1 hour or until doubled in size.
06 - Roll dough into a 15x18 inch rectangle with the longest side facing you.
07 - Mix softened butter, brown sugar, and cinnamon until smooth. Spread evenly over dough, leaving a 1-inch border at the top edge clear.
08 - Sprinkle crumbled candied bacon over filling. Using a pizza cutter, slice dough into twelve 1 1/2-inch strips. Roll each strip away from you and arrange seam-side down in a parchment-lined 9x13 baking pan.
09 - Cover rolls with plastic wrap and let rise for 1 hour or until doubled. Meanwhile, preheat oven to 325°F.
10 - Bake rolls for 24-30 minutes until golden brown on top. Remove from oven and cool on a wire rack.
11 - Beat butter and cream cheese together until smooth. Gradually add powdered sugar, then whisk in maple syrup and bourbon to desired flavor strength.
12 - Spread frosting over warm rolls and garnish with reserved candied bacon strips. Serve immediately.

# Extra Suggestions:

01 - For best flour measurement, use spoon-level method or a kitchen scale to avoid excess flour and dense dough.
02 - Store leftovers in an airtight container refrigerated up to 3-4 days. Reheat before serving.

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