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Bourbon Maple Bacon Cinnamon Rolls Recipe

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★★★★★

4.9 from 147 reviews

These Bourbon Maple Bacon Cinnamon Rolls combine the perfect balance of sweet and savory flavors with tender, fluffy dough, sweet and spicy cinnamon sugar filling, and the irresistible addition of candied bourbon-maple bacon. Topped with a rich bourbon maple cream cheese frosting and extra crispy bacon, these rolls make an indulgent treat for breakfast or brunch.

Ingredients

Scale

Candied Bacon

  • 1 pound thick-cut bacon
  • 1/2 cup brown sugar (100 g)
  • 4 tablespoons maple syrup (60 g)
  • 2 tablespoons bourbon
  • 1 teaspoon cracked black pepper

Dough

  • 1/4 cup all-purpose flour (32 g)
  • 3/4 cup water (155 g)
  • 3 1/2 cups all-purpose flour (460 g)
  • 1/3 cup granulated sugar (66 g)
  • 2 teaspoons instant yeast
  • 3/4 teaspoon fine sea salt
  • 1/2 cup whole milk, room temperature (110 g)
  • 1 large egg, room temperature (50 g)
  • Tangzhong (prepared from above flour and water mixture)
  • 4 tablespoons unsalted butter, softened (56 g)

Cinnamon Sugar Filling

  • 1/2 cup unsalted butter, room temperature (113 g)
  • 2/3 cup light brown sugar (133 g)
  • 2 teaspoons cinnamon
  • 1 cup candied bacon strips (from prepared bacon)

Bourbon Maple Frosting

  • 4 tablespoons unsalted butter, room temperature (56 g)
  • 2 oz cream cheese, room temperature (57 g)
  • 3/4 cup powdered sugar (86 g)
  • 2 tablespoons maple syrup
  • 1/2 to 1 teaspoon bourbon
  • 1/2 cup candied bacon strips (for topping)

Instructions

  1. Make the Candied Bacon: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lay the thick-cut bacon strips flat on the baking sheet. In a small bowl, combine brown sugar, maple syrup, bourbon, and cracked black pepper. Spread this mixture evenly over the bacon slices. Bake for 30-40 minutes, or until the bacon is crispy, checking to avoid burning. Remove from oven and transfer bacon to a wire rack to cool completely. Once cooled, cut about 1/2 cup of bacon strips for garnish and chop the rest into crumbs.
  2. Prepare Tangzhong (Water Roux): 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 the mixture thickens into a paste-like slurry. Transfer to a bowl and let it cool until ready to use.
  3. Make the Dough: In a stand mixer bowl, combine 3 1/2 cups flour, granulated sugar, instant yeast, and sea salt. Add the egg, room temperature milk, and the tangzhong paste. Using a dough hook, knead on low speed for 2 minutes until a rough dough forms. Slowly add softened butter, 1/2 tablespoon at a time, mixing until fully incorporated. Continue kneading for 8-10 more minutes until the dough is smooth and elastic, sticky to the bottom but not sides of the bowl. Adjust with flour or milk as needed. Shape dough into a smooth ball, place seam-side down in a lightly buttered bowl, cover with plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
  4. Roll Out Dough and Add Filling: On a lightly floured surface, roll dough into a 15×18 inch rectangle with the long side nearest you. In a bowl, mix softened butter, brown sugar, and cinnamon until smooth. Spread this cinnamon sugar filling evenly over the dough leaving a 1-inch border at the top edge. Sprinkle chopped candied bacon crumbs evenly over the filling.
  5. Shape the Rolls and Let Rise: Using a pizza cutter, cut the dough into twelve 1 1/2 inch strips. Roll each strip tightly away from you, then place each roll seam-side down into a parchment-lined 9×13 inch baking pan. Cover with plastic wrap and let the rolls rise in a warm place for about 1 hour or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  6. Bake the Rolls: Bake the cinnamon rolls for 24-30 minutes until the tops are golden brown. Remove the pan from the oven and allow the rolls to cool slightly on a wire rack before frosting.
  7. Make Bourbon Maple Frosting: In a medium bowl, beat softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and beat to combine. Whisk in maple syrup and bourbon, adjusting bourbon quantity to taste. Spread the frosting over warm rolls and top with reserved candied bacon strips. Serve warm and enjoy!

Notes

  • Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly, to avoid dense dough.
  • Keep an eye on bacon while baking as thinner slices cook faster and can burn.
  • The bourbon in frosting can be adjusted to taste; omit for a non-alcoholic version.
  • Room temperature ingredients help achieve a smoother dough and better rise.
  • If dough is too sticky, add flour one tablespoon at a time; if too dry, add milk by half tablespoon increments while kneading.

Keywords: cinnamon rolls, bourbon maple bacon, candied bacon, breakfast rolls, sweet and savory cinnamon rolls, bourbon frosting, homemade cinnamon rolls

Find it online: https://frommamamaya.com/bourbon-maple-bacon-cinnamon-rolls-recipe/