Print

Bourbon Maple Bacon Cinnamon Rolls

Print Recipe

A delightful blend of sweet and savory, these cinnamon rolls feature bourbon and maple flavors, complemented by crispy caramelized bacon.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Combine the brown sugar, maple syrup, bourbon, and black pepper in a bowl. Spread this mixture evenly over the bacon slices.
  3. Bake the bacon on the center rack for 30 to 40 minutes, or until it is richly caramelized and crisp. Remove from the oven and transfer to a wire rack to cool completely. Reserve 0.5 cup for finishing and chop the remaining bacon into fine crumbs.
  4. Whisk together the water and flour in a small saucepan. 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.
  5. Combine the remaining flour, granulated sugar, instant yeast, and salt in the bowl of a stand mixer. Add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
  6. Add softened butter in 0.5-tablespoon increments while the mixer is running, 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.
  7. Form the dough into a smooth ball and place it seam-side down in a large, lightly buttered bowl. Cover and let it rise in a warm area for about 1 hour, or until it has doubled in size.
  8. 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.
  9. Combine room temperature butter, brown sugar, and cinnamon until smooth in a mixing bowl. Using an offset spatula, spread this filling evenly over the dough, leaving a 2.5 cm border along the top edge.
  10. Sprinkle the crumbled candied bacon evenly over the cinnamon-sugar filling.
  11. 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.
  12. Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature, until nearly doubled in volume. Preheat your oven to 162°C meanwhile.
  13. Bake the rolls on the center rack for 24 to 30 minutes or until golden brown on top. Allow them to cool in the pan set over a wire rack.
  14. Blend together the cream cheese and butter in a medium bowl 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.
  15. Spread the frosting over the lukewarm rolls. Garnish with reserved candied bacon strips and serve immediately.

Notes

Use high-quality maple syrup and bourbon for the best flavor. Store leftover rolls in an airtight container for up to 2 days or refrigerate for a week.

Nutrition

Keywords: cinnamon rolls, bacon, bourbon, brunch, dessert

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