Bourbon Maple Bacon Rolls

These bourbon maple bacon cinnamon rolls bring together all the best breakfast flavors in one irresistible package. Picture soft and fluffy homemade cinnamon rolls filled with smoky bacon chunks, a hint of bourbon warmth, and finished with a luscious maple cream cheese frosting topped with crispy candied bacon. This recipe balances sweet and salty perfectly and is great for surprising your friends and family with something special for breakfast or dessert.

I first made these during a cozy weekend brunch, and now they are requested for every holiday gathering. The combination of maple syrup and bacon never fails to impress.

Ingredients

• Thick-cut bacon: provides a heartier chew and more pronounced flavor than thin slices, ideal for candying and folding into the rolls
• Brown sugar: caramelizes the bacon and sweetens the filling naturally
• Real maple syrup: essential for that deep, authentic sweetness in both the bacon and glaze, avoid artificial syrups for best results
• Bourbon: adds subtle smokiness and warmth. Optional but recommended for best flavor depth
• Instant yeast: gives the rolls a strong rise and fluffy texture. Can substitute with active dry yeast if needed
• Whole milk: keeps the dough rich and moist, contributing to soft rolls
• All-purpose flour: the base for both the dough and the tangzhong
• Unsalted butter: for richness in the dough, filling, and frosting
• Cream cheese: creates a smooth, tangy frosting that balances the sweetness
• Cinnamon: classic spice for the filling that complements the bacon and maple flavor

Step-by-Step Instructions

Make the Candied Bacon:

Preheat your oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper. Lay the thick-cut bacon strips flat on the pan. In a small bowl, mix brown sugar, maple syrup, bourbon, and cracked black pepper together until combined. Spread this mixture evenly over the bacon slices. Bake for 30 to 40 minutes until the bacon is crispy but not burnt. Transfer to a wire rack to cool completely. Once cool, cut some strips to reserve for topping and chop the rest into small pieces for the filling.

Prepare the Tangzhong:

Combine the water and flour in a small saucepan. Heat over medium and whisk constantly for about 4 to 5 minutes until the mixture thickens into a paste with a pudding-like consistency. This paste hydrates the dough and helps keep the cinnamon rolls soft for days. Set aside once done.

Mix and Knead the Dough:

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Add the egg, room temperature milk, and the prepared tangzhong. Mix on low speed with a dough hook attachment until a rough dough ball forms. Gradually add softened butter one half tablespoon at a time, letting each piece incorporate fully before adding more. Continue kneading for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If necessary, adjust texture by adding flour or milk in small increments.

First Rise:

Shape the dough into a smooth round ball and place it seam-side down in a greased bowl. Cover tightly with plastic wrap and let it rise in a warm spot for approximately one hour or until it doubles in size.

Roll and Fill:

On a lightly floured surface, roll out the dough into a 15 by 18 inch rectangle with the longest side facing you. Mix the softened butter, brown sugar, and cinnamon until smooth. Spread this filling evenly over the dough leaving about a one inch border along the top edge. Sprinkle the chopped candied bacon evenly over the filling.

Shape the Rolls:

Cut the dough into twelve equally sized strips about one and a half inches wide using a pizza cutter. Starting from the edge closest to you, roll each strip tightly away from you. Place the rolls cut side down in a parchment-lined 9 by 13 inch baking pan.

Second Rise and Bake:

Cover the pan loosely with plastic wrap and let the rolls rise again for about one hour or until doubled in size. Meanwhile, preheat your oven to 325 degrees Fahrenheit. Bake the rolls for 24 to 30 minutes until the tops turn a beautiful golden brown. Let them cool in the pan on a wire rack while making the frosting.

Make the Maple Bourbon Cream Cheese Frosting:

In a bowl, beat the softened butter and cream cheese together until smooth. Mix in the powdered sugar until lump-free. Whisk in the maple syrup and bourbon, adjusting bourbon amount to your taste preference. Spread this luscious frosting generously over the warm rolls and finish with reserved candied bacon strips on top.

Save

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave until warm to enjoy that fresh-baked feeling. You can also freeze the baked rolls wrapped tightly and thaw them overnight before reheating.

Ingredient Substitutions

You can substitute active dry yeast for instant yeast using the same amount but dissolve it in warm milk first. Use light brown sugar if dark brown is unavailable. For dairy-free options, use plant-based milk and butter alternatives but expect a slight change in texture. Bourbon can be omitted if preferred. Vanilla extract works as a milder substitute.

Serving Suggestions

These rolls shine on their own but also pair beautifully with fresh fruit, a simple coffee or breakfast tea, or even a savory side like scrambled eggs for a heartier brunch. For a decadent dessert, enjoy them with vanilla ice cream.

Recipe FAQs

→ What type of bacon works best in these rolls?

Thick-cut bacon is recommended for a heartier texture and pronounced smoky flavor that holds up well during baking.

→ How does the tangzhong method affect the dough?

The tangzhong technique hydrates flour into a paste, which keeps the dough soft, moist, and fluffy for days after baking.

→ Can bourbon be omitted or substituted?

Yes, bourbon adds a smoky depth but it can be left out if preferred without compromising the overall texture.

→ Is real maple syrup necessary for the glaze?

Using 100% pure maple syrup is best for achieving a rich and authentic sweetness that artificial syrups can’t replicate.

→ How should leftover rolls be stored?

Store leftovers in an airtight container in the fridge for 3-4 days and gently reheat before enjoying to maintain softness.

→ What makes these rolls both sweet and savory?

The combination of cinnamon sugar, maple syrup glaze, and crispy candied bacon creates a balanced sweet and salty flavor profile.