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!
[the_ad id="4667"]Ingredients
Candied Bacon
- 1 pound thick-cut bacon
- 1/2 cup brown sugar
- 4 tablespoons maple syrup
- 2 tablespoons bourbon
- 1 teaspoon cracked black pepper
Dough
- 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
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 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
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2–1 teaspoon bourbon
- 1/2 cup candied bacon strips, for the tops
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.[the_ad id="4669"]
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.
[the_ad id="4669"]Nutrition
- Serving Size: 1 roll
- Calories: 488 kcal
- Sugar: 26 g
- Sodium: 410 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 71 mg