Bourbon Maple Bacon Cinnamon Rolls (Print Version)

# Ingredients:

→ Candied Bacon

01 - 1 pound smoked bacon
02 - 0.5 cup light brown sugar
03 - 0.25 cup pure maple syrup
04 - 2 tablespoons bourbon whiskey
05 - 1 teaspoon freshly cracked black pepper

→ Tangzhong

06 - 0.25 cup all-purpose flour
07 - 0.75 cup water

→ Dough

08 - 3.5 cups all-purpose flour
09 - 0.33 cup granulated sugar
10 - 2 teaspoons instant yeast
11 - 0.75 teaspoon fine sea salt
12 - 0.5 cup whole milk, room temperature
13 - 1 large egg, room temperature
14 - 4 tablespoons unsalted butter, softened

→ Cinnamon Sugar Filling

15 - 0.5 cup unsalted butter, room temperature
16 - 0.67 cup light brown sugar
17 - 2 teaspoons ground cinnamon
18 - 1 cup crumbled candied bacon, reserved

→ Bourbon Maple Frosting

19 - 4 tablespoons unsalted butter, room temperature
20 - 2 ounces cream cheese, room temperature
21 - 0.75 cup powdered sugar
22 - 0.5–1 teaspoon bourbon whiskey
23 - 2 tablespoons pure maple syrup
24 - 0.5 cup candied bacon strips, reserved

# Instructions:

01 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange bacon slices in a single layer.
02 - Combine brown sugar, maple syrup, bourbon, and black pepper in a bowl. Evenly coat bacon with the mixture. Bake on the center rack for 30–40 minutes until caramelized and crisp. Transfer to a wire rack to cool completely. Reserve 0.5 cup for topping and finely chop the remainder.
03 - Whisk water and flour together in a small saucepan. Cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer to a bowl and let cool.
04 - In a stand mixer bowl, combine remaining flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
05 - With mixer running, gradually add softened butter in 0.5-tablespoon increments, letting each incorporate fully before adding more. Knead for 8–10 minutes until dough is smooth and elastic, sticking only to the bottom. Adjust with extra flour or milk as needed.
06 - Shape dough into a smooth ball and place seam-side down in a large, lightly buttered bowl. Cover and leave to rise in a warm area for 1 hour, or until doubled in volume.
07 - Turn dough onto a lightly floured surface. Roll into a rectangle approximately 15 x 18 inches (38 x 46 cm), long side facing you. Combine butter, brown sugar, and cinnamon for filling. Spread filling evenly, leaving a 1-inch (2.5 cm) border on the top edge.
08 - Sprinkle crumbled candied bacon evenly over cinnamon mixture. Cut dough into twelve 1.5-inch (4 cm) wide strips. Roll up each strip and arrange in a parchment-lined 9 x 13 inch (23 x 33 cm) pan.
09 - Cover pan with plastic wrap. Allow rolls to proof for 1 hour at room temperature or until nearly doubled, while preheating oven to 325°F (162°C).
10 - Bake on the center rack for 24–30 minutes, until tops are golden brown. Cool in the pan on a wire rack.
11 - Blend butter and cream cheese until creamy. Gradually add powdered sugar, then whisk in maple syrup and bourbon, adjusting amount for desired strength.
12 - Spread frosting on warm rolls. Sprinkle with reserved candied bacon strips. Serve immediately.

# Notes:

01 - Monitor candied bacon closely as thinner slices may caramelize faster.
02 - Tangzhong method enhances dough softness and prolongs freshness.
03 - Space rolls slightly apart in the pan to ensure even rising.

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