Bourbon Maple Bacon Rolls (Printable Version)
Ultra-soft cinnamon rolls with bacon, bourbon, and maple. A decadent start to any special morning.
# 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
→ Tangzhong & 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 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
15 -
1/2 cup unsalted butter, room temperature
16 -
2/3 cup light brown sugar
17 -
2 teaspoons ground cinnamon
18 -
1 cup candied bacon, crumbled
→ Bourbon Maple Frosting
19 -
4 tablespoons unsalted butter, room temperature
20 -
2 oz cream cheese, room temperature
21 -
3/4 cup powdered sugar
22 -
2 tablespoons maple syrup
23 -
1/2 to 1 teaspoon bourbon, to taste
24 -
1/2 cup candied bacon strips for topping
# Steps to Cook:
01 -
Preheat oven to 375°F and line a baking sheet with parchment. Arrange bacon strips and coat with brown sugar, maple syrup, bourbon, and black pepper. Bake for 30 to 40 minutes until crisp.
02 -
Cool bacon on a wire rack. Slice some into strips for garnish and chop the rest into crumbs for filling.
03 -
Whisk water and 1/4 cup flour in a saucepan over medium heat, stirring constantly until a thick paste forms, about 4 to 5 minutes. Let cool.
04 -
In a stand mixer, combine flour, sugar, yeast, and salt. Add egg, milk, and tangzhong. Knead on low speed until a rough dough forms.
05 -
Gradually add softened butter 1/2 tablespoon at a time, mixing until fully incorporated. Knead for 8 to 10 minutes until smooth and elastic.
06 -
Form dough into a ball and place in a buttered bowl. Cover and let rise for 1 hour until doubled in size.
07 -
Roll dough into a 15x18 inch rectangle. Spread cinnamon filling evenly, leaving a 1 inch top border. Sprinkle with bacon crumbs.
08 -
Cut into 12 strips using a pizza cutter. Roll each strip and place in a parchment-lined 9x13 pan.
09 -
Cover and let rise 1 hour. Bake at 325°F for 24 to 30 minutes until golden brown.
10 -
Beat butter and cream cheese until smooth. Add powdered sugar, maple syrup, and bourbon. Spread over warm rolls and top with bacon strips.
# Extra Suggestions:
01 -
Measure flour using a scale or spoon-level method to avoid dense rolls.
02 -
The tangzhong technique ensures a soft, tender texture that stays fresh.
03 -
Thinner bacon may burn faster; monitor closely while baking.
04 -
Store leftovers in the fridge for up to 4 days and reheat before serving.