Bourbon Maple Bacon Cinnamon Rolls (Print Format)
Sweet maple glaze, bourbon, and crispy bacon elevate classic cinnamon rolls with bold, indulgent flavor.
# Ingredients:
→ Candied Bacon
01 -
1 pound thick-cut bacon
02 -
1/2 cup brown sugar
03 -
4 tablespoons maple syrup
04 -
2 tablespoons bourbon
05 -
1 teaspoon cracked black pepper
→ Dough
06 -
1/4 cup all-purpose flour
07 -
3/4 cup water
08 -
3 1/2 cups all-purpose flour
09 -
1/3 cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
3/4 teaspoon fine sea salt
12 -
1/2 cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
Tangzhong slurry
15 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
16 -
1/2 cup unsalted butter, room temperature
17 -
2/3 cup light brown sugar
18 -
2 teaspoons cinnamon
19 -
1 cup candied bacon strips, crumbled
→ Bourbon Maple Frosting
20 -
4 tablespoons unsalted butter, room temperature
21 -
2 oz cream cheese, room temperature
22 -
3/4 cup powdered sugar
23 -
2 tablespoons maple syrup
24 -
1/2 to 1 teaspoon bourbon
25 -
1/2 cup candied bacon strips, for garnish
# Steps:
01 -
Preheat the oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon strips on the sheet. Combine brown sugar, maple syrup, bourbon, and black pepper in a small bowl and spread over the bacon. Bake for 30-40 minutes or until crispy, adjusting time for thinner slices. Cool on a wire rack, chop into crumbs, and reserve some strips for garnishing.
02 -
In a small saucepan, whisk the water and flour over medium heat for 4-5 minutes until it forms a paste-like slurry. Allow to cool and reserve.
03 -
In a mixing bowl, combine flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead with a dough hook for 2 minutes. Gradually add softened butter while continuing to knead for 8-10 minutes until the dough is smooth and elastic. Place into a buttered bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
04 -
Roll the dough into a 38x46cm rectangle. Spread the cinnamon sugar filling evenly over the dough, leaving a 2.5cm border. Sprinkle crumbled bacon on top. Cut into 12 strips and roll each into a log. Arrange them in a parchment-lined 23x33cm baking pan.
05 -
Cover the rolls with plastic wrap and let rise for another hour or until doubled in size. Preheat the oven to 162°C. Bake for 24-30 minutes or until golden brown. Cool while preparing the frosting.
06 -
Whisk together butter and cream cheese until smooth. Gradually mix in powdered sugar, maple syrup, and bourbon. Spread the frosting over warm rolls and top with reserved candied bacon slices. Enjoy!
# Tips:
01 -
For accurate measurements, always use the spoon-level method or a kitchen scale when measuring flour to avoid adding excess.