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
Scale
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