Name: Bourbon Maple Bacon Cinnamon Rolls
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: American
Ingredients: 450 g smoked bacon; 110 g light brown sugar; 60 ml pure maple syrup; 30 ml bourbon whiskey; 1 tsp freshly cracked black pepper; 30 g all-purpose flour; 180 ml water; 440 g all-purpose flour; 67 g granulated sugar; 2 tsp instant yeast; 0.75 tsp fine sea salt; 120 ml whole milk, room temperature; 1 large egg, room temperature; 4 tbsp unsalted butter, softened; 113 g unsalted butter, room temperature; 135 g light brown sugar; 2 tsp ground cinnamon; 1 cup crumbled candied bacon, reserved; 56 g unsalted butter, room temperature; 57 g cream cheese, room temperature; 95 g powdered sugar; 2.5–5 ml bourbon whiskey (optional); 30 ml pure maple syrup; 0.5 cup candied bacon strips, reserved

Bourbon Maple Bacon Cinnamon Rolls

Coming together in a delightful blend of sweet and savory, Bourbon Maple Bacon Cinnamon Rolls are the ultimate breakfast or brunch treat. Picture soft, pillowy rolls infused with the rich flavors of bourbon and maple, complemented by the crispy texture of caramelized bacon. These rolls are perfect for special occasions or a cozy weekend morning, filling your kitchen with warm, inviting aromas that beckon everyone to the table. Each bite delivers a perfect balance of sweetness and a hint of spice, making them an irresistible delight that elevates the classic cinnamon roll to gourmet status.

Ingredients

450 g smoked bacon: Provides a smoky flavor that beautifully contrasts with the sweetness of the rolls.
110 g light brown sugar: Adds depth and a molasses-like sweetness to the caramelized bacon.
60 ml pure maple syrup: Sweetens the rolls and enhances the overall flavor profile with its unique taste.
30 ml bourbon whiskey: Infuses a rich, warm flavor into the bacon and frosting.
1 tsp freshly cracked black pepper: Introduces a subtle kick that balances the sweetness.
30 g all-purpose flour: Used in the tangzhong to create a moist and fluffy texture.
180 ml water: Combines with flour to form a thick slurry in the tangzhong.
440 g all-purpose flour: The main ingredient for the dough, providing structure.
67 g granulated sugar: Sweetens the dough, helping to create a tender texture.
2 tsp instant yeast: Leavens the dough, ensuring it rises well.
0.75 tsp fine sea salt: Enhances all flavors and balances sweetness.
120 ml whole milk, room temperature: Keeps the dough soft and moist.
1 large egg, room temperature: Contributes to richness and helps bind the dough.
4 tbsp unsalted butter, softened: Adds flavor and creates tenderness in the rolls.
113 g unsalted butter, room temperature: Part of the filling to enhance the buttery taste.
135 g light brown sugar: Sweetens the filling, providing a rich caramel flavor.
2 tsp ground cinnamon: A classic spice that pairs perfectly with the sweetness of the rolls.
1 cup crumbled candied bacon, reserved: Adds crunch and sweetness to the filling.
56 g unsalted butter, room temperature: For the frosting, ensures a creamy texture.
57 g cream cheese, room temperature: Adds richness and tang to the frosting.
95 g powdered sugar: Sweetens and thickens the frosting for a perfect finishing touch.
2.5–5 ml bourbon whiskey: Optional, to enhance the bourbon flavor in the frosting.
30 ml pure maple syrup: Adds extra sweetness and ties the flavors together.
0.5 cup candied bacon strips, reserved: For garnish, bringing a final touch of crunch and sweetness.

Step-by-Step Instructions

Preheat your oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon slices in a single layer on the prepared tray.
In a bowl, combine the brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture evenly over the bacon slices.
Bake the bacon on the center rack for 30 to 40 minutes, or until it is richly caramelized and crisp. Remove it from the oven and transfer the strips to a wire rack to cool completely. Reserve 0.5 cup for finishing and chop the remaining bacon into fine crumbs.
In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4 to 5 minutes until a thick slurry forms. Transfer the tangzhong to a bowl and allow it to cool.
In the bowl of a stand mixer, combine the remaining flour, granulated sugar, instant yeast, and salt. Add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
With the mixer running, add softened butter in 0.5-tablespoon increments, allowing each piece to fully incorporate before adding the next. Continue kneading the dough for 8 to 10 minutes until smooth and elastic, adjusting with flour or milk as necessary.
Form the dough into a smooth ball and place it seam-side down in a large, lightly buttered bowl. Cover it and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Turn the dough onto a lightly floured surface and roll it out into a rectangle measuring approximately 38 x 46 cm, with the long side closest to you.
In a mixing bowl, combine room temperature butter, brown sugar, and cinnamon until smooth. Using an offset spatula, spread this filling evenly over the dough, leaving a 2.5 cm border along the top edge.
Sprinkle the crumbled candied bacon evenly over the cinnamon-sugar filling.
Slice the dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you, then arrange them in a parchment-lined 23 x 33 cm pan.
Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature, until nearly doubled in volume. Meanwhile, preheat your oven to 162°C.
Bake the rolls on the center rack for 24 to 30 minutes or until they are golden brown on top. Allow them to cool in the pan set over a wire rack.
In a medium bowl, blend together the cream cheese and butter until creamy. Gradually mix in the powdered sugar, followed by the maple syrup and bourbon. Adjust the bourbon to taste for your desired flavor intensity.
Spread the frosting over the lukewarm rolls. Garnish with reserved candied bacon strips and serve immediately.

Recipe Details

Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours
Servings: 12 rolls
Calories: Approximately 400 per roll

Tips, Storage & Variations

For the best flavor, use high-quality maple syrup and bourbon.
Leftover rolls can be stored in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to a week.
To freeze, wrap individual rolls tightly in plastic wrap and aluminum foil. They will keep for up to 3 months; reheat in the oven when needed.
For a unique twist, add nuts or different spices to the filling.

FAQ

{image_1}

Q1: Can I use regular bacon instead of smoked?
Yes, you can use regular bacon, but smoked bacon adds a distinct flavor that enhances the overall taste.

Q2: How can I make the dough rise faster?
Place the dough in a warm, draft-free area, or preheat your oven at the lowest setting, turn it off, and place the dough inside.

Q3: Can I make these rolls ahead of time?
Absolutely! You can prepare the dough and filling the night before and refrigerate them, then bake when ready the next morning.

Q4: What is tangzhong, and why is it used?
Tangzhong is a cooked flour and water mixture that helps produce soft, fluffy baked goods by improving moisture retention.

Q5: Can I substitute the cream cheese in the frosting?
Yes, you can use mascarpone cheese or skip it altogether, but it adds a lovely creaminess to the frosting.

Q6: What if I don’t have bourbon?
If you do not want to use bourbon, you can replace it with additional maple syrup or a splash of vanilla extract for flavor.

Conclusion

Bourbon Maple Bacon Cinnamon Rolls are a feast for both the eyes and the palate, ideal for those looking to impress at breakfast or brunch. This recipe promises a delightful combination of flavors that everyone will love. Don’t hesitate to share your creations with friends and family. For more inspiration on similar recipes, you might enjoy this Bourbon Maple Bacon Cinnamon Rolls or check out Don’t Go Bacon My Heart: Bourbon-Maple Bacon Sticky Buns for another tempting option. Enjoy your baking adventures!