Cinnamon rolls have long been a beloved breakfast staple, but what if we took things up a notch? Imagine the warm, gooey swirls of cinnamon sugar combined with crispy, caramelized bacon and a rich maple-bourbon glaze. That’s exactly what these Bourbon Maple Bacon Cinnamon Rolls bring to the table—a perfect harmony of sweet and savory flavors.
If you’re a beginner in the kitchen, this recipe is an excellent way to dive into the world of homemade baked goods. The step-by-step process will guide you through everything from making a soft and fluffy dough to creating the perfect maple glaze. Plus, with a few simple tips, you’ll be baking like a pro in no time.
Ingredients and Their Role
While measurements will vary depending on your needs, here are the key ingredients that bring these cinnamon rolls to life:
Dough
- Flour – The foundation of the dough, providing structure and texture.
- Yeast – Helps the dough rise, making the rolls soft and fluffy.
- Sugar – Adds slight sweetness to the dough and activates the yeast.
- Milk & Butter – Enhance the dough’s richness and softness.
- Egg – Contributes to the structure and tenderness of the rolls.
Filling
- Butter – The base of the filling, ensuring a rich, spreadable consistency.
- Brown Sugar & Cinnamon – Create that signature gooey, sweet-spiced flavor.
- Bacon – Adds a crunchy, smoky-salty contrast to the sweet cinnamon filling.
Maple Bourbon Glaze
- Maple Syrup – The key to a deep, natural sweetness.
- Bourbon (optional) – Provides a hint of smoky, caramelized richness.
- Cream Cheese & Butter – Add creaminess and a slight tang to balance the sweetness.
Ingredient Substitutions
- No bourbon? Replace it with vanilla extract for a warm, aromatic touch.
- Dairy-free option? Use plant-based butter and milk alternatives.
- Vegetarian version? Simply omit the bacon or use a plant-based alternative.
Step-by-Step Instructions
Step 1: Prepare the Candied Bacon
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay out bacon strips and coat them with a mixture of brown sugar, maple syrup, and a pinch of black pepper. Bake for 30-40 minutes until crispy, then transfer to a wire rack to cool before chopping into bite-sized pieces.
Step 2: Make the Dough
In a small saucepan, whisk together flour and water over medium heat, stirring constantly until it forms a paste-like consistency. This technique, known as tangzhong, helps create an ultra-soft dough. Set aside.
In a large mixing bowl, combine flour, sugar, yeast, and salt. Add warm milk, egg, and the prepared tangzhong. Knead until a rough dough forms, then gradually add softened butter, kneading until the dough becomes smooth and elastic. Cover and let it rise until doubled in size (about an hour).
Step 3: Roll and Fill
Lightly flour your work surface and roll out the dough into a rectangle. Spread softened butter evenly across the surface, followed by a mixture of brown sugar and cinnamon. Sprinkle the chopped candied bacon over the filling.
Step 4: Shape the Rolls
Cut the dough into strips and roll each one tightly into a swirl. Place them in a greased baking dish, cover, and let them rise again until doubled.
Step 5: Bake to Perfection
Preheat the oven to 325°F (162°C) and bake the rolls for 25-30 minutes until golden brown. The tops should be slightly firm but still soft inside. Let them cool slightly before adding the glaze.
Step 6: Make the Maple Bourbon Glaze
Beat butter and cream cheese until smooth, then mix in powdered sugar, maple syrup, and a splash of bourbon. Once fully combined, drizzle generously over warm cinnamon rolls.
Step 7: Serve and Enjoy
Sprinkle additional candied bacon on top for an extra crunchy finish. Serve warm and enjoy the balance of sweet maple, rich cinnamon, and crispy bacon goodness.
Beginner Tips and Notes
- How to Know if Your Dough Has Risen Enough: Press a finger lightly into the dough; if the indentation remains, it’s ready to use.
- Avoiding Tough Cinnamon Rolls: Measure flour accurately using a kitchen scale or the spoon-and-level method. Too much flour can make the dough dense.
- What If My Rolls Don’t Rise? Make sure your yeast is fresh and your milk is warm (but not hot) to activate it properly.
Serving Suggestions
- Pair with a Cup of Coffee: The maple and bourbon flavors complement a strong espresso or cappuccino beautifully.
- Make It a Complete Breakfast: Serve alongside scrambled eggs and fresh fruit for a well-rounded meal.
- Storage Tips: Keep leftover cinnamon rolls in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for a soft, gooey texture or in the oven for a slightly crispier bite.
Try It and Share Your Experience
Baking these Bourbon Maple Bacon Cinnamon Rolls is a fun and rewarding experience, even if you’re new to homemade pastries. If you give this recipe a try, let me know how it turned out in the comments. Did you make any creative substitutions? Do you have any tips of your own? I’d love to hear from you!
Happy baking!
FAQ About Bourbon Maple Bacon Cinnamon Rolls
Yes! After shaping the rolls, cover them and refrigerate overnight. The next morning, let them come to room temperature and rise before baking.
If you prefer to skip the bourbon, you can substitute it with vanilla extract for a similar depth of flavor without the alcohol.
The tops should be golden brown, and when gently pressed, they should feel firm but slightly soft inside. You can also insert a thermometer in the center; it should read around 190°F (88°C).
Absolutely! If you’re short on time, you can use store-bought cinnamon roll dough and simply add the candied bacon and homemade maple glaze.
More Relevant Recipes
- Classic New Orleans Bread Pudding
- Hot Honey Bourbon Wing Sauce
- Chewy Brown Butter Maple Pumpkin Cookies
Bourbon Maple Bacon Cinnamon Rolls
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
Description
These bourbon maple bacon cinnamon rolls combine the best of sweet and savory flavors, featuring soft homemade dough, caramelized candied bacon, and a rich maple-bourbon cream cheese glaze. Perfect for a special breakfast or dessert!
Ingredients
Candied Bacon
- 1 pound thick-cut bacon
- ½ cup brown sugar
- 4 tablespoons maple syrup
- 2 tablespoons bourbon
- 1 teaspoon cracked black pepper
Dough
- ¼ cup all-purpose flour
- ¾ cup water
- 3½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong mixture from above
- 4 tablespoons unsalted butter, softened
Cinnamon Sugar Filling
- ½ cup unsalted butter, room temperature
- ⅔ cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup candied bacon strips
Bourbon Maple Frosting
- 4 tablespoons unsalted butter, room temperature
- 2 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
- ½ to 1 teaspoon bourbon
- ½ cup candied bacon strips, for topping
Instructions
- Prepare the candied bacon: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay out the bacon strips and coat them evenly with a mixture of brown sugar, maple syrup, bourbon, and black pepper. Bake for 30-40 minutes until crispy and caramelized, then transfer to a wire rack to cool. Once cooled, chop into small pieces, reserving some strips for garnish.
- Make the tangzhong: In a small saucepan, whisk together flour and water over medium heat, stirring constantly until the mixture thickens into a paste. Remove from heat and set aside to cool slightly.
- Prepare the dough: In a large mixing bowl, combine flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong, then mix until a rough dough forms. Knead the dough, gradually adding softened butter, until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size, about one hour.
- Roll out the dough: Lightly flour a clean surface and roll the dough into a 15×18-inch rectangle. Spread softened butter evenly across the surface, then sprinkle with a mixture of brown sugar and cinnamon. Scatter the chopped candied bacon evenly over the filling.
- Shape the cinnamon rolls: Using a sharp knife or pizza cutter, slice the dough into 12 equal strips. Roll each strip tightly from one end to the other and place them in a greased 9×13-inch baking dish. Cover and let them rise again until doubled in size.
- Bake the cinnamon rolls: Preheat the oven to 325°F (162°C) and bake for 25-30 minutes or until golden brown. Remove from the oven and let them cool slightly before adding the glaze.
- Prepare the maple bourbon glaze: In a medium bowl, beat together butter and cream cheese until smooth. Add powdered sugar and mix until combined. Stir in maple syrup and bourbon, adjusting the amount to taste.
- Glaze and serve: Drizzle the warm cinnamon rolls with the maple bourbon glaze, then sprinkle the reserved candied bacon pieces on top. Serve immediately and enjoy!
Notes
- For a stronger maple flavor, add ½ teaspoon maple extract to the glaze.
- If using active dry yeast instead of instant yeast, activate it in warm milk with sugar for 5-10 minutes before adding to the dough.
- Store leftover rolls in an airtight container in the fridge for up to 4 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 565 kcal
- Sugar: 3g
- Sodium: 958mg
- Fat: 45g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 104mg