Bourbon Maple Bacon Cinnamon Rolls

Bourbon maple bacon cinnamon rolls are the kind of magic you bring out for brunch when you want everyone to talk about the food for months. A fluffy, pillowy dough wraps up gooey cinnamon sugar and smoky, crispy bacon before getting drenched in a boozy maple frosting. These are undoubtedly a decadent kitchen project, but the taste pays you back in spades.

Ingredients

• Smoked bacon: for the candied bacon because it gives depth and contrast to the sweetness Look for thick-cut bacon for best texture
• Light brown sugar: brings moisture and rich caramel notes Check that it is soft and clump-free
• Pure maple syrup: gives the signature woodsy sweetness Choose grade A for deeper flavor
• Bourbon whiskey: adds complexity and warmth Use a bourbon you enjoy drinking
• Freshly cracked black pepper: to balance out all the sweet
• All-purpose flour: for both tangzhong and dough Make sure your flour is fresh for best rise
• Instant yeast: is quick and reliable Always confirm it is in-date
• Fine sea salt: sharpens the flavor of the dough
• Whole milk and room temperature large egg: create richness and help rise
• Unsalted butter: throughout for flavor and texture Use real butter for best results
• Granulated sugar: for clean sweetness
• Cream cheese and powdered sugar: for a tangy smooth frosting
• Ground cinnamon: to bring the signature roll warmth

• Every ingredient works together so try not to substitute unless you are comfortable adjusting textures If you can splurge buy really good maple syrup and bacon

Step-by-Step Instructions

Make the Candied Bacon:

Arrange bacon on a lined tray Spread a mixture of brown sugar maple syrup bourbon and black pepper over each slice Bake at 190 degrees for thirty to forty minutes watching for rich caramelization Cool fully on a wire rack and chop most into crumbs leaving some strips for topping

Prepare the Tangzhong:

In a small saucepan whisk flour and water together Cook over medium heat whisking constantly until thick and smooth about four to five minutes Transfer to a bowl to cool completely This little step boosts the cloudlike texture of your rolls

Mix and Knead the Dough:

Combine flour sugar yeast and salt in a stand mixer bowl Add the egg milk and cooled tangzhong Using a dough hook mix on low until a sticky dough forms Add softened butter slowly allowing each portion to fully blend in Knead eight to ten minutes until smooth and elastic Adjust with a touch more flour or milk only if needed

Initial Rise:

Shape the dough into a smooth ball Place it seam side down in a buttered bowl Cover and let rise in a warm spot for an hour or until doubled in size The dough should feel airy and light

Roll and Fill the Dough:

On a lightly floured surface roll the dough into a large rectangle Spread the cinnamon sugar butter mixture evenly over the surface keeping a clean border Sprinkle on the crumbled candied bacon

Shape the Rolls:

Slice the dough lengthwise into twelve strips Roll each up gently then arrange in a parchment lined baking pan with just a little space between each

Final Proof:

Cover the pan and let the rolls rise at room temperature for one hour until almost doubled Meanwhile preheat the oven to 162 degrees

Bake the Rolls:

Bake for twenty four to thirty minutes until the tops are golden and the centers cooked through Let the pan cool on a wire rack

Make the Bourbon Maple Frosting:

Beat butter and cream cheese together until creamy Blend in powdered sugar then whisk in maple syrup and bourbon to taste Keep the frosting soft and spreadable

Finish and Serve:

Frost the warm rolls generously and top with reserved bacon strips Serve as soon as possible for ultimate gooeyness

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My favorite ingredient here is easily the bacon because it caramelizes into something almost like smoky candy My dad was the first to swipe a piece straight off the rack before the rolls even finished proofing and now it is his most requested treat for family brunches

Storage Tips

These cinnamon rolls are best fresh from the oven but can be kept air-tight at room temperature for up to one day Beyond that pop them in the fridge for up to three days To reheat warm gently in the microwave or a low oven Cover with foil to prevent drying The frosting softens again nicely and a quick warm brings back that pillowy texture

Ingredient Substitutions

If you need a nonalcoholic version skip the bourbon both in the bacon glaze and frosting and replace it with vanilla extract For a vegetarian option you could use coconut bacon or crispy spiced nuts in place of traditional bacon Plant-based butter and cream cheese will also work although textures may shift slightly

Serving Suggestions

Serve these as the main event at brunch with strong coffee and fruit salad Or plate them warm with a scoop of vanilla ice cream for a truly indulgent dessert They make a memorable birthday breakfast and are wildly popular at holiday tables

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Cultural and Historical Context

Cinnamon rolls have Scandinavian and German roots but in the US they became a staple of comfort food bakeries The addition of bacon and bourbon brings a modern Southern twist marrying sweet and salty and giving a nod to the flavors of American breakfasts and classic bourbon-soaked desserts

Frequently Asked Questions

→ What makes the rolls extra soft?

The tangzhong technique—a cooked mixture of flour and water—keeps the dough super moist and tender.

→ How do you candy the bacon?

Bacon strips are coated with brown sugar, maple syrup, bourbon, and black pepper, then baked until crisp and caramelized.

→ Can I adjust the bourbon flavor?

Absolutely. Add bourbon to the frosting gradually, tasting as you go to reach your preferred intensity.

→ What tips ensure the rolls rise evenly?

Arrange the slices with space in the pan and allow a full hour for proofing so each roll expands evenly.

→ How should I store leftovers?

Keep in an airtight container at room temperature for one day, or refrigerate to maintain freshness longer.