Introduction

These Bourbon Maple Bacon Cinnamon Rolls combine sweet, spicy, and smoky flavors for an unforgettable breakfast treat. Soft, tender rolls are filled with cinnamon sugar and candied bacon, then topped with a rich bourbon maple frosting. Perfect for special occasions or whenever you want to impress your brunch guests.

A close-up view of a batch of cinnamon rolls arranged in a white dish, each roll showing multiple thick swirled layers of soft golden-brown dough with a creamy white icing generously spread over the top. Scattered on top of the icing are small, crispy pieces of reddish-brown bacon adding a textured and glossy look. The rolls are packed tightly, with one missing in the bottom center, revealing the smooth surface of the white dish beneath. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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, 1/3 cup granulated sugar, 2 teaspoons instant yeast, 3/4 teaspoon fine sea salt, 1/2 cup whole milk (room temperature), 1 large egg (room temperature), Tangzhong prepared 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 topping

Instructions

Make the Candied Bacon: Preheat the 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 cracked black pepper, then spread this mixture evenly over the bacon. Bake for 30-40 minutes until crispy, watching closely to avoid burning. Transfer bacon to a wire rack to cool completely.
Prepare the Tangzhong: In a small saucepan, whisk together 1/4 cup flour and 3/4 cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until it becomes a thick paste. Set aside to cool.
Make the Dough: In a mixing bowl, combine 3 1/2 cups flour, granulated sugar, yeast, and salt. Add the egg, milk, and cooled tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms. Gradually add softened butter, 1/2 tablespoon at a time, allowing each addition to incorporate fully. Continue kneading for 8-10 minutes until the dough is smooth and elastic, adding flour or milk as needed to achieve the right consistency.
First Rise: Shape the dough into a smooth ball and place it seam-side down in a large greased bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, until doubled in size.
Prepare the Filling: Mix the softened butter, light brown sugar, and cinnamon until smooth. Chop most of the candied bacon into crumbs, reserving about 1/2 cup strips for topping.
Assemble the Rolls: Roll the dough out into a 15 x 18 inch rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border on the top edge. Sprinkle the chopped bacon crumbs over the filling.
Shape the Rolls: Using a pizza cutter, slice the dough into twelve 1 1/2-inch strips. Roll each strip tightly away from you and place seam-side down into a parchment-lined 9×13 baking pan.
Second Rise: Cover the pan with plastic wrap and let the rolls rise for another hour until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Bake: Bake the rolls for 24-30 minutes until golden brown on top. Remove from the oven and cool on a wire rack.
Make the Frosting: In a medium bowl, beat together butter and cream cheese until smooth. Gradually add powdered sugar, then whisk in maple syrup and bourbon to taste.
Finish the Rolls: Spread the bourbon maple frosting over the warm rolls. Top with the reserved candied bacon strips and serve.

Tips & Variations

Use thick-cut bacon for best texture and flavor in the candied bacon.
If you prefer less booze flavor, reduce the bourbon in the frosting or omit it entirely.
For extra moisture, brush the baked rolls with a little melted butter before frosting.
Substitute pecans or walnuts for bacon in the filling for a nutty twist.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped in foil and plastic wrap for up to 3 months. Reheat rolls in the microwave for 20-30 seconds or in a warm oven before serving.

How to Serve

This image shows six cinnamon rolls in a white baking dish placed on a white marbled surface. Each cinnamon roll has a golden-brown dough base with visible cinnamon swirls inside and is covered by a creamy white icing layer that looks smooth and shiny. Small pieces of crispy, reddish-brown bacon are sprinkled generously on top of each roll, adding a crunchy contrast. The rolls are tightly packed, with one roll pulled slightly out from the middle, showing the layered swirl pattern clearly. The texture of the dough looks soft and fluffy, and the icing drips slightly down the sides of some rolls, creating an inviting and warm visual. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It may take 10-15 minutes of kneading until smooth and elastic.

What if I don’t have bourbon?

If you prefer not to use bourbon, you can substitute with additional maple syrup or a splash of vanilla extract in the frosting and candied bacon for a similar sweetness without the alcohol.