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These bourbon maple bacon cinnamon rolls bring together everything you crave in a breakfast treat homemade cinnamon dough rich maple frosting and salty sweet candied bacon. Each roll is soft sticky and packs a punch of flavor that hits every note from cozy to decadent It is the kind of recipe that will have guests asking for seconds whether it is brunch or dessert time
I first tried a version of these rolls for a holiday brunch Their smell alone had everyone out of bed and around the table before the coffee was done brewing
Ingredients
- Thick cut bacon: Provides the core salty crunch Look for slices with lots of meat and just enough fat for crisping well
- Brown sugar: Builds the sticky sweetness and blends into the bacon for candying Choose fresh if possible for clumping and easy mixing
- Maple syrup: The sweet backbone of both bacon and frosting Grade A or B real maple syrup will give the deepest flavor
- Bourbon: Adds warm spiciness Try using a mid range bourbon you would sip for best results
- Cracked black pepper: Deepens the savory bacon notes and balances sweetness Fresh cracked works better for aroma
- All purpose flour: Essential for structure Pick flour that feels light and smooth to the touch for fluffier rolls
- Granulated sugar: Sweetens the dough Uniform crystals help with even mixing
- Instant yeast: Makes rising predictable and speedy Look for an active date on the package
- Fine sea salt: Enhances all flavors and balances the sweetness Only a small pinch is needed
- Whole milk: Adds richness to the dough Room temperature milk blends more evenly
- Fresh egg: Binds and enriches the dough Choose large fresh eggs with golden yolks for richer color
- Unsalted butter: Key in both dough and frosting Room temp butter will mix much more easily for smooth results
- Cream cheese: Gives tangy body to the frosting Use full fat for the creamiest glaze
- Powdered sugar: Provides that cloudlike sweet finish Look for fine sifted sugar for a smooth icing
- Cinnamon: The heart of the swirl Fresh ground gives more fragrance than older pre ground jars
Step by Step Instructions
- Make the Candied Bacon:
- Lay bacon strips on a parchment lined sheet pan so they do not overlap Mix brown sugar maple syrup bourbon and cracked pepper in a small bowl Spoon the mixture evenly over each strip Try to coat the surface well. Bake in a 375 degree oven for thirty to forty minutes turning once if needed until bacon is crisp and shiny Transfer bacon with tongs to a cooling rack so it develops its candy coating as it cools Chop into rough pieces for filling and neat strips for topping
- Prepare the Tangzhong:
- Stir a bit of flour and water in a small saucepan Place over medium heat whisking steadily until the mix thinks out and forms a smooth glossy slurry Usually four to five minutes Scrape the tangzhong into a bowl and let cool
- Make the Dough:
- Combine flour sugar yeast and salt in a mixing bowl Add the egg milk and cooled tangzhong Mix with a dough hook at low speed for about two minutes until a scrappy dough forms Add softened butter half a tablespoon at a time letting each piece blend in Continue kneading for eight to ten minutes until the dough is shiny elastic and barely sticky If it feels dry or wet adjust with milk or flour a tablespoon at a time Shape the dough into a ball and place in a lightly buttered bowl seam side down Cover and let rise in a warm spot until doubled in size about an hour
- Roll and Fill the Dough:
- Gently deflate the dough and roll out into a large rectangle Leaving a border at one edge for sealing Cream butter brown sugar and cinnamon to make the filling Spread evenly over the dough and cover with most of the crumbled candied bacon Slice into strips and roll up each piece tightly Place rolls cut side up in a parchment lined pan
- Second Rise and Bake:
- Cover pan and leave somewhere warm for another hour until rolls have nearly filled the pan While they rise preheat oven to 325 degrees Bake for twenty four to thirty minutes until tops are golden and the kitchen smells amazing Cool in the pan before glazing
- Make the Frosting:
- Beat butter and cream cheese until soft and blended Sift in powdered sugar and beat again Add maple syrup and a touch of bourbon to taste Spread icing over warm rolls and sprinkle on reserved candied bacon strips for a glossy finish
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You Must Know
My favorite part of this recipe is the candied bacon I love how the sugary crunch caramelizes against the soft dough and I always save a few extra pieces just for nibbling while assembling the rolls
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Storage Tips
Store extra cinnamon rolls in an airtight box in the refrigerator They will stay fresh for three to four days Warm in the microwave or a low oven until soft before enjoying
Ingredient Substitutions
No bourbon Use apple juice or strong brewed coffee for a similar depth of flavor For a non pork option swap in thick turkey bacon and candy it the same way
Serving Suggestions
These rolls are showstoppers for holiday brunch tables late night desserts or even birthdays I sometimes pair them with strong cold brew or black tea for a grown up treat
Cultural Context
Classic cinnamon rolls are a staple of American baking but adding candied bacon and a maple bourbon glaze brings a bit of Southern comfort food flair and gourmet brunch energy The bourbon flavor is subtle yet pairs perfectly with the sweet maple
Recipe FAQs
- → How do I make the bacon extra crispy?
For crispy bacon, bake until deeply golden and render most of the fat, checking near the end to prevent burning. Cooling on a wire rack also preserves crunch.
- → Can I make these cinnamon rolls ahead?
Yes, assemble and refrigerate the unbaked rolls overnight. Let them come to room temperature before baking in the morning.
- → What’s the best bourbon to use for the glaze?
A smooth, mid-range bourbon works nicely. Use one you like, avoiding flavored options for a balanced maple-bourbon note.
- → Do I have to include bourbon in the frosting?
No, you can omit bourbon for an alcohol-free version. The maple syrup alone provides great flavor.
- → How should I store leftover rolls?
Keep leftover cinnamon rolls in an airtight container in the refrigerator for up to four days. Reheat before serving.
- → Why is the tangzhong method used here?
The tangzhong slurry makes the dough extra soft and keeps the rolls moist for longer, enhancing their texture.