Bourbon Maple Bacon Rolls (Print Format)
Fluffy rolls boasting smoky bourbon bacon and a smooth maple glaze for a balanced sweet and savory bite.
# Ingredients:
→ Candied Bacon
01 -
1 lb thick-cut bacon
02 -
1/2 cup brown sugar
03 -
4 tbsp maple syrup
04 -
2 tbsp bourbon
05 -
1 tsp 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 tsp instant yeast
11 -
3/4 tsp fine sea salt
12 -
1/2 cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
Tangzhong (step 2)
15 -
4 tbsp unsalted butter, softened
→ Cinnamon Sugar Filling
16 -
1/2 cup unsalted butter, room temperature
17 -
2/3 cup light brown sugar
18 -
2 tsp cinnamon
19 -
1 cup candied bacon strips
→ Bourbon Maple Frosting
20 -
4 tbsp unsalted butter, room temperature
21 -
2 oz cream cheese, room temperature
22 -
3/4 cup powdered sugar
23 -
2 tbsp maple syrup
24 -
1/2 - 1 tsp bourbon
25 -
1/2 cup candied bacon strips, for topping
# Steps:
01 -
Preheat oven to 375°F. Place bacon strips on a parchment-lined baking sheet. Mix brown sugar, maple syrup, bourbon, and black pepper, then spread evenly over bacon. Bake for 30-40 minutes until crispy. Cool on wire rack. Chop most bacon into crumbs and reserve 1/2 cup in strips for topping.
02 -
Whisk together 1/4 cup flour and 3/4 cup water in a saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until thickened into a paste. Transfer to bowl and cool.
03 -
In a stand mixer, mix 3 1/2 cups flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Knead at low speed with dough hook until rough dough forms.
04 -
Add softened butter 1/2 tbsp at a time, allowing full incorporation before adding more. Continue kneading for 8-10 minutes until dough is smooth, elastic, and slightly tacky. Adjust flour or milk as needed for proper consistency.
05 -
Shape dough into a smooth ball, place seam-side down in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
06 -
Roll dough into a 15x18 inch rectangle with the longest side facing you.
07 -
Combine butter, brown sugar, and cinnamon until smooth. Spread evenly over dough, leaving a 1-inch border at the top edge.
08 -
Sprinkle candied bacon crumbs evenly over the cinnamon sugar layer.
09 -
Cut dough into twelve 1 1/2 inch strips using a pizza cutter. Roll each strip away from you and place rolls seam-side down into a parchment-lined 9x13 inch baking pan.
10 -
Cover pan with plastic wrap and let rolls rise in a warm place until doubled in size, about 1 hour. Preheat oven to 325°F.
11 -
Bake rolls for 24-30 minutes until tops are golden brown. Remove from oven and cool on a wire rack.
12 -
Beat butter and cream cheese until smooth. Add powdered sugar, then whisk in maple syrup and bourbon to taste. Adjust bourbon quantity based on desired flavor intensity.
13 -
Spread frosting over warm rolls and top with reserved candied bacon strips. Serve immediately.
# Tips:
01 -
Use a kitchen scale for accurate flour measurement to ensure soft and fluffy rolls.
02 -
Thicker-cut bacon retains texture when baked and inside the rolls.
03 -
Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat before serving.