Bourbon Maple Bacon Cinnamon Rolls

Indulging in Bourbon Maple Bacon Cinnamon Rolls is a true treat for the senses. Imagine biting into fluffy, sweet rolls that are spiraled with a rich filling of cinnamon and brown sugar, all complemented by the smoky goodness of caramelized bacon. The aroma wafting through your kitchen will be irresistible. The delightful crunch of candied bacon adds a pleasing texture, making these rolls perfect for brunch or as a luxurious dessert. The warmth of bourbon mingles beautifully with the rich maple syrup, taking these cinnamon rolls to a whole new level. Whether enjoyed on a leisurely weekend or impressing guests during a gathering, these rolls will undoubtedly steal the spotlight.

Ingredients

450 g smoked bacon: Adds a savory, smoky richness.
110 g light brown sugar: Provides sweetness and deeper caramel flavor.
60 ml pure maple syrup: Enhances sweetness with a rich, distinct flavor.
30 ml bourbon whiskey: Infuses a warm, robust flavor.
1 tsp freshly cracked black pepper: Adds a hint of spice to balance sweetness.
30 g all-purpose flour: Used to create a base for the tangzhong.
180 ml water: Hydrates the flour in the tangzhong for a perfect dough.
440 g all-purpose flour: Forms the primary structure of the cinnamon rolls.
67 g granulated sugar: Sweetens the dough for a softer texture.
2 tsp instant yeast: Helps the dough rise and become fluffy.
0.75 tsp fine sea salt: Enhances the dough’s flavor.
120 ml whole milk: Provides moisture and richness.
1 large egg: Adds richness and helps bind the dough.
4 tbsp unsalted butter, softened: Contributes to the softness of the dough.
113 g unsalted butter, room temperature: For the filling, adding richness.
135 g light brown sugar: For the filling, adding sweetness.
2 tsp ground cinnamon: Essential for the warm, spicy flavor.
1 cup crumbled candied bacon, reserved: Adds texture and flavor in the filling.
56 g unsalted butter, room temperature: For frosting, making it creamy.
57 g cream cheese, room temperature: Adds tanginess to the frosting.
95 g powdered sugar: Sweetens and gives the frosting a smooth texture.
2.5–5 ml bourbon whiskey: For flavor in the frosting.
30 ml pure maple syrup: Sweetens and enhances the frosting flavor.
0.5 cup candied bacon strips, reserved: For garnish, adding a delightful crunch.

Step-by-Step Instructions

Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.
In a bowl, combine the light brown sugar, maple syrup, bourbon, and freshly cracked black pepper. Evenly spread this mixture over the bacon.
Bake the bacon on the center rack for 30–40 minutes until it is richly caramelized and crisp. Once done, remove from the oven and transfer the strips to a wire rack to cool completely. Reserve 0.5 cup of the strips for finishing later, and chop the remaining bacon into fine crumbs.
In a small saucepan, whisk together the water and 30 g of flour. Cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer the tangzhong to a bowl and let it cool.
In the bowl of a stand mixer, combine the remaining flour (440 g), granulated sugar, instant yeast, and fine sea salt. Add the egg, room temperature milk, and the cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
With the mixer running, add the softened butter in 0.5-tablespoon increments, allowing each piece to fully integrate before adding the next. Continue kneading the dough for about 8–10 minutes until it becomes smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk as necessary.
Form the dough into a smooth ball and place it seam-side down in a large, lightly buttered bowl. Cover it and let it rise in a warm area for 1 hour or until it has doubled in size.
Turn the risen dough onto a lightly floured surface, and roll it out into a rectangle measuring approximately 38 x 46 cm (15 x 18 inches), with the long side closest to you.
In a mixing bowl, thoroughly combine the room temperature butter, 135 g light brown sugar, and ground cinnamon until smooth. Using an offset spatula, evenly spread this filling over the dough, leaving a 2.5 cm (1 inch) border along the top edge.
Evenly sprinkle the crumbled candied bacon over the cinnamon sugar filling.
Slice the dough into twelve 4 cm (1.5 inches) wide strips using a pizza cutter. Roll each strip away from you and arrange them in a parchment-lined 23 x 33 cm (9 x 13 inches) pan.
Cover the pan with plastic wrap and let the rolls proof at room temperature for 1 hour until nearly doubled in volume. Meanwhile, preheat your oven to 162°C (325°F).
Bake the rolls on the center rack for 24–30 minutes or until they are golden brown on top. Let them cool in the pan set over a wire rack.
In a medium bowl, blend the remaining butter and cream cheese until creamy. Incorporate the powdered sugar, then whisk in the maple syrup and bourbon, adjusting the bourbon to taste for your desired flavor intensity.
Spread the frosting over the lukewarm rolls and garnish with the reserved candied bacon strips. Serve immediately.

Recipe Details

Prep Time: 90 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
Servings: 12 rolls
Calories: Approximate 480 calories per roll

Tips, Storage & Variations

Tips: For best results, ensure your ingredients are at room temperature. This will help with proper rising and mixing.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Freezing: Freeze unbaked rolls before the second rise. Simply thaw and let them rise before baking. Frost after baking.
Variations: Consider adding chopped nuts or raisins to the filling for extra texture. You could also substitute the bourbon with rum or remove it entirely for a non-alcoholic version.

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FAQ Section

Can I make these cinnamon rolls ahead of time?
Yes, you can prepare the dough the night before, let it rise in the refrigerator, and then bake it the next morning.
What can I use instead of bourbon?
You can substitute bourbon with apple juice, vanilla extract, or omit it for a non-alcoholic version.
How long do these cinnamon rolls stay fresh?
They can be kept at room temperature for 2 days or refrigerated for up to 5 days in an airtight container.
Can I freeze these bourbon maple bacon cinnamon rolls?
Yes, they freeze well. Freeze them before baking, allowing them to rise after thawing, and bake as usual.
What kind of bacon is best for this recipe?
Smoked bacon works best for a rich flavor, but you can use any bacon you prefer.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and sound hollow when tapped lightly.

Conclusion

These Bourbon Maple Bacon Cinnamon Rolls are a delightful treat that combines sweet, savory, and a hint of richness in every bite. They’re perfect for special occasions or a weekend brunch. Try making them at home and indulge in the heavenly flavors. For more delicious variations on bacon cinnamon rolls, check out Cambrea Bakes or for a different take, explore Crumb’s recipe for sticky buns. Enjoy baking and happy feasting!

Bourbon Maple Bacon Cinnamon Rolls