Bourbon Maple Bacon Cinnamon Rolls

Indulge your senses with these decadent Bourbon Maple Bacon Cinnamon Rolls. Imagine the sweet aroma of freshly baked cinnamon rolls wafting through your kitchen as the rich flavors of brown sugar, maple syrup, and smoky bacon intertwine. The crispy candied bacon topping adds an irresistible crunch, making each roll a delightful experience of sweet and savory. Perfect as a weekend brunch treat or an impressive dessert, these rolls are sure to impress family and friends. The combination of soft, pillowy dough paired with a creamy bourbon maple frosting takes this recipe to a whole new level of deliciousness.

Ingredients

450 g smoked bacon: Provides a savory and smoky flavor.
110 g light brown sugar: Adds sweetness and a rich caramel note.
60 ml pure maple syrup: Offers a natural sweetness and distinct maple flavor.
30 ml bourbon whiskey: Enhances the depth of flavor with warm, oaky notes.
1 tsp freshly cracked black pepper: Provides a hint of spice to balance sweetness.
30 g all-purpose flour: Used to create a thick slurry for the tangzhong step.
180 ml water: Needed for the tangzhong, helping to create a moist dough.
440 g all-purpose flour: The base for the dough, giving it structure.
67 g granulated sugar: Adds sweetness to the dough.
2 tsp instant yeast: A leavening agent to help the dough rise.
0.75 tsp fine sea salt: Balances flavors and enhances overall taste.
120 ml whole milk, room temperature: Adds moisture and richness to the dough.
1 large egg, room temperature: Binds ingredients and adds richness.
4 tbsp unsalted butter, softened: Provides moisture and flavor to the dough.
113 g unsalted butter, room temperature: Used for spreading in the filling.
135 g light brown sugar: Adds sweetness to the cinnamon filling.
2 tsp ground cinnamon: Provides the warm, sweet spice flavor.
1 cup crumbled candied bacon, reserved: Used for filling and topping.
56 g unsalted butter, room temperature: For the frosting, providing creaminess.
57 g cream cheese, room temperature: Adds tanginess and richness to the frosting.
95 g powdered sugar: Sweetens the frosting, creating a delicious topping.
2.5–5 ml bourbon whiskey: Enhances the flavor of the frosting.
30 ml pure maple syrup: A sweet addition to the frosting.
0.5 cup candied bacon strips, reserved: For garnishing the rolls.

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 brown sugar, maple syrup, bourbon whiskey, and freshly cracked black pepper. Evenly spread this mixture over the bacon.
Bake on the center rack for 30–40 minutes until the bacon is richly caramelized and crisp. Remove from the oven and transfer the strips to a wire rack to cool completely. Reserve 0.5 cup of strips for finishing and chop the remaining bacon into fine crumbs.
In a small saucepan, whisk together the 180 ml of water and 30 g of flour. Cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer this tangzhong to a bowl and allow it to cool.
In the bowl of a stand mixer, combine the remaining 440 g of flour, 67 g of granulated sugar, instant yeast, and fine sea salt. Add the egg, milk, and 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, letting each piece integrate before adding the next. Continue kneading the dough for 8–10 minutes until it is smooth and elastic, sticking only to the bottom of the bowl. Adjust with more flour or milk if necessary for optimal texture.
Form the dough into a smooth ball and place it seam-side down in a large, lightly buttered bowl. Cover with a damp cloth and let it rise in a warm area for 1 hour or until it has doubled in size.
Turn the dough onto a lightly floured surface. Roll it out into a rectangle measuring approximately 38 x 46 cm with the long side closest to you.
In a mixing bowl, combine the room temperature butter, 135 g of light brown sugar, and 2 tsp of ground cinnamon until smooth. Using an offset spatula, evenly spread the filling over the dough, leaving a 2.5 cm border along the top edge.
Sprinkle the crumbled candied bacon evenly over the cinnamon sugar filling.
Slice the dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you and arrange them in a parchment-lined 23 x 33 cm pan.
Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature until they are 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 golden brown on top. Let them cool in the pan set over a wire rack.
In a medium bowl, blend the remaining 56 g of butter and the cream cheese until creamy. Incorporate the powdered sugar, then whisk in the maple syrup and bourbon, adjusting the bourbon for desired flavor intensity.
Spread the frosting over the lukewarm rolls. Garnish with reserved candied bacon strips and serve immediately.

Recipe Details

Prep Time: 2 hours (includes rising time)
Cook Time: 1 hour
Total Time: 3 hours
Servings: 12 rolls
Calories: Approximately 450 per roll

Tips, Storage & Variations

Tips: Ensure your ingredients are at room temperature for best results, especially the milk, egg, and butter. You can also use a stand mixer for easier dough handling.
Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days. The rolls can also be refrigerated for up to a week.
Freezing: Freeze unbaked rolls before the final proof. After assembling, cover tightly and freeze. When ready to bake, let them thaw overnight in the fridge and then let them rise before baking.
Variations: Add chopped pecans or walnuts for extra crunch, or mix in some chocolate chips for a sweet surprise.

{image_1}

Frequently Asked Questions

1. Can I use turkey bacon instead of smoked bacon?
Yes, turkey bacon can be used, though it may result in a different texture and flavor.

2. What can I substitute for bourbon?
If you prefer to avoid alcohol, you can replace it with additional maple syrup or a splash of vanilla extract.

3. Can I make these ahead of time?
Absolutely! You can prepare the rolls up to the baking stage, refrigerate them overnight, and bake them fresh in the morning.

4. How do I know when the rolls are done baking?
The rolls should be golden brown on top. You can also use a toothpick inserted in the center; it should come out clean.

5. What if I don’t have instant yeast?
You can use active dry yeast instead, but ensure to activate it in warm water first before incorporating it into the dough.

Conclusion

You will love the combination of flavors in these Bourbon Maple Bacon Cinnamon Rolls. They are perfect for a special occasion or simply to treat yourself on a cozy Sunday morning. So gather your ingredients and create a delightful batch that your loved ones will cherish. For more delicious recipes, check out Bourbon Maple Bacon Cinnamon Rolls or explore the sweet experience of Don’t Go Bacon My Heart: Bourbon-Maple Bacon Sticky Buns. Enjoy every bite!

Bourbon Maple Bacon Cinnamon Rolls