Name: Bourbon Maple Bacon Cinnamon Rolls
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 pound thick-cut bacon; 1/2 cup brown sugar; 4 tablespoons maple syrup; 2 tablespoons bourbon; 1 teaspoon cracked black pepper; 1/4 cup all-purpose flour; 3/4 cup water; 3 1/2 cups all-purpose flour (see notes for measuring below); 1/3 cup granulated sugar; 2 teaspoon instant yeast; 3/4 teaspoon fine sea salt; 1/2 cup whole milk, room temperature; 1 large egg, room temperature; Tangzhong from above; 4 tablespoons unsalted butter, softened; 1/2 cup unsalted butter, room temperature; 2/3 cup light brown sugar; 2 teaspoons cinnamon; 1 cup candied bacon strips; 4 tablespoons unsalted butter, room temperature; 2 oz cream cheese, room temperature; 3/4 cup powdered sugar; 2 tablespoons maple syrup; 1/2–1 teaspoon bourbon; 1/2 cup candied bacon strips, for the tops

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There’s nothing quite like waking up to the smell of freshly baked cinnamon rolls, but what if we took that classic breakfast treat to the next level? Introducing Bourbon Maple Bacon Cinnamon Rolls—a decadent combination of sweet and salty flavors that will make your mornings unforgettable.

With crispy candied bacon, a touch of bourbon, and a drizzle of maple syrup, these rolls are perfect for breakfast, brunch, or even dessert.

Let’s dive into this recipe that’s sure to become your new favorite indulgence!

Why You’ll Love These Cinnamon Rolls

These rolls are not your average cinnamon bun. They’re packed with layers of flavor that balance sweetness, saltiness, and a hint of smokiness. Here’s what makes them stand out:

Candied Bacon: Crispy, caramelized bacon adds a salty crunch to every bite.
Bourbon Maple Frosting: The frosting is creamy, sweet, and has just enough bourbon to make it exciting.
Tangzhong Dough: This Japanese technique creates soft, pillowy rolls that stay fresh longer.

Whether you’re hosting brunch or treating yourself on a lazy Sunday morning, these cinnamon rolls are guaranteed to impress.

Ingredients You’ll Need

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
3 ½ cups all-purpose flour (properly measured—see tips below)
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 (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 oz cream cheese, room temperature
¾ cup powdered sugar
2 tablespoons maple syrup
½–1 teaspoon bourbon (adjust to taste)
½ cup candied bacon strips (for garnish)

Step-by-Step Instructions

Step 1: Make the Candied Bacon

Preheat your oven to 375°F (190°C), and line a baking sheet with parchment paper. Lay the bacon strips on the pan. In a small bowl, mix brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture evenly over the bacon slices.

Bake for 30–40 minutes until the bacon is crispy and caramelized. Keep an eye on it—thinner bacon may cook faster. Once done, transfer the bacon to a wire rack to cool completely. Chop most of the bacon into crumbs for the filling and reserve about half a cup of strips for garnish.

Step 2: Prepare the Dough

To start, make the tangzhong—a paste-like slurry that ensures soft and fluffy rolls. In a small saucepan, whisk together water and flour. Cook over medium heat for about 4–5 minutes until it thickens. Set it aside to cool.

In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add the egg, milk, and tangzhong. Using the dough hook attachment, knead on low speed for about two minutes until it forms a rough dough ball. Gradually add softened butter, one piece at a time, letting each piece fully incorporate before adding the next. Knead for another 8–10 minutes until the dough is smooth and elastic.

If the dough feels too wet or sticks excessively to the sides of the bowl, add flour one tablespoon at a time. If it feels dry, add milk half a tablespoon at a time. Once ready, shape the dough into a ball and place it seam-side down in a buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about an hour or until doubled in size.

Step 3: Roll Out and Fill

Once the dough has risen, roll it out into a rectangle measuring approximately 15×18 inches. Keep the longer side closest to you.

Mix together butter, brown sugar, and cinnamon until smooth. Spread this filling evenly across the dough, leaving a one-inch border clean at the top. Sprinkle the crumbled candied bacon over the filling for that irresistible sweet-and-savory touch.

Use a pizza cutter to slice the dough into twelve strips (about 1½ inches wide). Roll each strip away from you to form a spiral and place them in a parchment-lined 9×13 baking pan. Cover with plastic wrap and let them rise for another hour until doubled in size.

Step 4: Bake

Preheat your oven to 325°F (162°C). Bake the rolls for 24–30 minutes or until golden brown on top. Let them cool slightly while you prepare the frosting.

Step 5: Make the Frosting

In a medium bowl, beat together butter and cream cheese until smooth. Add powdered sugar and mix until combined. Whisk in maple syrup and bourbon—adjusting the bourbon amount based on how bold you want the flavor to be.

Spread this luscious frosting over the warm cinnamon rolls and garnish with reserved candied bacon strips. Serve immediately and enjoy!

Tips for Success

Measure Flour Correctly: Avoid scooping directly from the bag as this can lead to using too much flour. Fluff your flour first, spoon it into your measuring cup, then level it off with a knife—or better yet, use a kitchen scale for accuracy!
Room Temperature Ingredients: Ensure your milk and egg are at room temperature for better dough consistency.
Storage: Store leftover rolls in an airtight container in the fridge for up to four days. Reheat them in the microwave or oven before serving for that freshly baked taste.

Final Thoughts

These Bourbon Maple Bacon Cinnamon Rolls are everything you could want in a treat—soft dough, gooey cinnamon filling, crispy bacon bits, and an indulgent frosting with just the right hint of bourbon and maple syrup. Whether you’re serving them for breakfast or dessert (or both!), they’re guaranteed to be a crowd-pleaser.

Ready to elevate your baking game? Give these cinnamon rolls a try and savor every bite of this sweet-and-savory masterpiece! Let us know how they turned out in the comments below!

Bourbon Maple Bacon Cinnamon Rolls

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Author: Noura
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 30 minutes (including rise time)
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

These bourbon maple bacon cinnamon rolls feature all of your breakfast favorites in one—maple syrup, crispy bacon, and homemade cinnamon rolls. Enjoy this sweet and salty treat for breakfast or dessert!

Instructions

Make the Candied Bacon:
Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper. Lay the uncooked bacon strips on the pan. In a small bowl, combine the sugar, maple syrup, bourbon, and black pepper; spread it over the bacon slices.
Bake for 30–40 minutes, or until the bacon is crispy. Remove the pan from the oven and use tongs to transfer the bacon to a wire cooling rack to cool completely. Watch carefully if using thinner bacon.
Once cool, cut a few pieces into strips for the tops of the rolls (about 1/2 cup), then chop the rest into crumbs (discarding any blackened ends).
Make the Dough:
In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes until it becomes a paste-like slurry (Tangzhong). Scrape into a bowl and set aside.
In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the egg, milk, and tangzhong. Knead on low speed for 2 minutes until a rough dough ball forms.
With the mixer on low, add softened butter 1/2 tablespoon at a time, allowing it to fully incorporate before adding more. Knead for another 8–10 minutes until smooth and elastic.
Remove dough, form a ball, and place seam-side down in a lightly buttered bowl. Cover and let rise for about 1 hour, or until doubled.
Assemble the Rolls:
Roll the dough into a 15×18-inch rectangle.
Combine the butter, brown sugar, and cinnamon. Spread over the dough with an offset spatula, leaving a 1-inch clean border at the top.
Sprinkle with crumbled bacon. Cut into 12 (1½-inch) strips and roll up. Transfer to a parchment-lined 9×13 baking pan.
Cover and let rise another hour or until doubled.
Bake:
Preheat the oven to 325°F / 162°C.
Bake for 24–30 minutes, or until golden brown on top. Cool in the pan on a wire rack.

Make the Frosting:
In a medium bowl, mix the butter and cream cheese until smooth. Add powdered sugar, then maple syrup and bourbon (to taste).
Spread over warm rolls and sprinkle with reserved candied bacon strips.

Notes

Measure your flour properly! Do not scoop directly into the flour. Instead, use the spoon-level method. For best results, weigh it with a kitchen scale.

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave until warm.