Bourbon Maple Bacon Cinnamon Rolls

Bourbon Maple Bacon Cinnamon Rolls

Indulge in the ultimate breakfast treat with these Bourbon Maple Bacon Cinnamon Rolls, where sweet and savory collide in the most delicious way. Each fluffy roll is beautifully filled with a rich cinnamon-brown sugar mixture and crumbled candied bacon, then generously topped with a creamy bourbon-maple frosting. The result? A decadent treat that offers a warm, comforting aroma and a blissful taste that will have everyone reaching for seconds. Whether it’s a special weekend brunch, a festive holiday gathering, or simply a lazy morning at home, these cinnamon rolls are sure to delight friends and family alike.

Ingredients

• 450 g smoked bacon: Adds a rich, savory flavor that’s perfectly complemented by the sweetness of the rolls.
• 110 g light brown sugar: Provides sweetness and a hint of caramel flavor to the candied bacon.
• 60 ml pure maple syrup: Infuses a warm, natural sweetness and enhances the overall maple flavor.
• 30 ml bourbon whiskey: Adds depth and complexity to the flavor profile, making these rolls truly special.
• 1 tsp freshly cracked black pepper: Offers a subtle kick that balances the rich sweetness.
• 30 g all-purpose flour: Used for creating the tangzhong, which improves the texture of the dough.
• 180 ml water: Combines with flour to create the tangzhong base for the dough.
• 440 g all-purpose flour: The primary ingredient for the dough structure and fluffiness.
• 67 g granulated sugar: Sweetens the dough and enhances its flavor.
• 2 tsp instant yeast: Helps the dough rise, making the rolls light and airy.
• 0.75 tsp fine sea salt: Balances the flavors and improves the dough’s strength.
• 120 ml whole milk, room temperature: Adds moisture and richness to the dough.
• 1 large egg, room temperature: Provides structure and richness to the dough.
• 4 tbsp unsalted butter, softened: Adds flavor and contributes to the dough’s tenderness.
• 113 g unsalted butter, room temperature: Essential for the filling, providing richness and moisture.
• 135 g light brown sugar: Forms the primary component of the cinnamon filling.
• 2 tsp ground cinnamon: A classic spice that gives the rolls their signature flavor.
• 1 cup crumbled candied bacon, reserved: Adds a delightful crunch and savory note to the filling.
• 56 g unsalted butter, room temperature: Used in the frosting for creaminess.
• 57 g cream cheese, room temperature: Adds tanginess and richness to the frosting.
• 95 g powdered sugar: Sweetens the frosting to balance the flavors.
• 2.5–5 ml bourbon whiskey: Adjusts the flavor of the frosting, enhancing the maple notes.
• 30 ml pure maple syrup: Sweetens the frosting and ties together the maple flavor.
• 0.5 cup candied bacon strips, reserved: Used for a deliciously crunchy garnish.

Step-by-Step Instructions

1. Prepare the candied bacon: Preheat your oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.
2. Make the sweet glaze: In a bowl, combine brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture evenly over the bacon.
3. Bake the bacon: Bake on the center rack for 30–40 minutes until the bacon is richly caramelized and crispy. Once baked, remove from the oven and transfer the bacon strips to a wire rack to cool completely. Reserve 0.5 cup of the strips for finishing, and chop the remaining bacon into fine crumbs.
4. Create the tangzhong: In a small saucepan, whisk together water and 30 g of flour. Cook over medium heat, whisking constantly for 4–5 minutes, or until a thick slurry forms. Transfer the tangzhong to a bowl and let it cool.
5. Mix the dough: In a stand mixer bowl, combine the remaining 440 g of flour, granulated sugar, yeast, and salt. Then, add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
6. Knead the dough: With the mixer running, add the softened butter in 0.5-tablespoon increments, allowing each piece to integrate before adding the next. Continue kneading for 8–10 minutes until the dough is smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk if needed.
7. Let the dough rise: Form the dough into a smooth ball, place it seam-side down in a lightly buttered large bowl. Cover and let it rise in a warm area for 1 hour or until it doubles in size.
8. Roll out the dough: Turn the dough onto a lightly floured surface and roll it out into a rectangle about 38 x 46 cm, with the long side closest to you.
9. Prepare the filling: In a mixing bowl, combine room temperature butter, brown sugar, and cinnamon until smooth. Spread the filling evenly over the dough, leaving a 2.5 cm border along the top edge. Sprinkle the crumbled candied bacon evenly over the filling.
10. Slice the dough: Using a pizza cutter, slice the dough into twelve strips, each about 4 cm wide. Roll each strip away from you and arrange them in a parchment-lined 23 x 33 cm pan.
11. Proof the rolls: Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature, or until nearly doubled in volume. Meanwhile, preheat the oven to 162°C.
12. Bake the rolls: 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.
13. Prepare the frosting: 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 based on your desired flavor intensity.
14. Frost the rolls: Spread the frosting over the lukewarm rolls and garnish with the reserved candied bacon strips. Serve immediately and enjoy!

Recipe Details

• Prep Time: 2 hours 30 minutes
• Cook Time: 1 hour
• Total Time: 3 hours 30 minutes
• Servings: 12 rolls
• Calories: Approximately 450 per roll

Tips, Storage & Variations

• Cooking Tip: To ensure fluffy rolls, make sure your yeast is fresh and that dough rises in a warm environment.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze unbaked rolls before the final rise. Simply cover them tightly and store for up to 2 months. When ready to bake, let them rise in the fridge overnight before baking.
• Flavor Variations: For a twist, consider adding nuts like chopped pecans or walnuts to the filling. You could also swap out the bourbon for rum for a different flavor profile.

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FAQ Section

What can I use instead of bourbon in the recipe?

If you prefer not to use bourbon, you can substitute it with vanilla extract or skip it completely.

How can I make the dough rise faster?

To expedite the rising process, place the dough in a warm, draft-free area, like an oven warmed to the lowest setting for a few minutes and then turned off.

Can I prepare the dough in advance?

Yes, you can prepare the dough and let it rise, then refrigerate it overnight before rolling and baking the next day.

Is it necessary to use candied bacon?

Candied bacon enhances the flavor and sweetness; however, you can use regular crispy bacon if preferred.

How long can I keep the baked rolls fresh?

Baked rolls can be stored at room temperature for up to 2 days, or in the refrigerator for up to 3 days.

People Also Ask

Can I use pre-made dough for cinnamon rolls?

Yes, using pre-made dough can save time, though homemade dough will offer a fresh taste and texture.

What is the best way to reheat cinnamon rolls?

Reheat cinnamon rolls in the oven at 350°F for about 10 minutes, or in the microwave for 15-20 seconds.

How do I know when the dough is fully kneaded?

The dough should be smooth and elastic, slightly tacky but not sticking to your hands.

What’s the best way to crumble bacon?

Once cooked and cooled, simply chop the bacon with a knife or use a food processor for easier crumbling.

Can cinnamon rolls be frozen after baking?

Yes, baked cinnamon rolls can be frozen. Wrap each one tightly in plastic wrap and store in an airtight container for up to 2 months.

Can I add nuts to the filling?

Absolutely! Chopped pecans or walnuts can be a delicious addition to the cinnamon sugar filling.

Conclusion

These Bourbon Maple Bacon Cinnamon Rolls are sure to impress everyone with their unique blend of flavors and irresistible texture. Each bite is a delightful combination of sweet, savory, and cozy warmth. Give this recipe a try, and don’t forget to share it with family and friends! For more tasty breakfast ideas, check out Bourbon Maple Bacon Cinnamon Rolls and the fantastic Don’t Go Bacon My Heart: Bourbon-Maple Bacon Sticky Buns. Enjoy your baking!

Bourbon Maple Bacon Cinnamon Rolls

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Indulge in the ultimate breakfast treat with these Bourbon Maple Bacon Cinnamon Rolls, where sweet and savory collide in the most delicious way.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 1 hour hr

Total Time 3 hours hrs 30 minutes mins

Servings: 12 rolls

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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For the candied bacon

• 450 g smoked bacon Adds a rich, savory flavor that's perfectly complemented by the sweetness of the rolls.
• 110 g light brown sugar Provides sweetness and a hint of caramel flavor to the candied bacon.
• 60 ml pure maple syrup Infuses a warm, natural sweetness and enhances the overall maple flavor.
• 30 ml bourbon whiskey Adds depth and complexity to the flavor profile, making these rolls truly special.
• 1 tsp freshly cracked black pepper Offers a subtle kick that balances the rich sweetness.

For the dough

• 30 g all-purpose flour Used for creating the tangzhong, which improves the texture of the dough.
• 180 ml water Combines with flour to create the tangzhong base for the dough.
• 440 g all-purpose flour The primary ingredient for the dough structure and fluffiness.
• 67 g granulated sugar Sweetens the dough and enhances its flavor.
• 2 tsp instant yeast Helps the dough rise, making the rolls light and airy.
• 0.75 tsp fine sea salt Balances the flavors and improves the dough's strength.
• 120 ml whole milk, room temperature Adds moisture and richness to the dough.
• 1 large egg, room temperature Provides structure and richness to the dough.
• 4 tbsp unsalted butter, softened Adds flavor and contributes to the dough's tenderness.

For the filling

• 113 g unsalted butter, room temperature Essential for the filling, providing richness and moisture.
• 135 g light brown sugar Forms the primary component of the cinnamon filling.
• 2 tsp ground cinnamon A classic spice that gives the rolls their signature flavor.
• 1 cup crumbled candied bacon, reserved Adds a delightful crunch and savory note to the filling.

For the frosting

• 56 g unsalted butter, room temperature Used in the frosting for creaminess.
• 57 g cream cheese, room temperature Adds tanginess and richness to the frosting.
• 95 g powdered sugar Sweetens the frosting to balance the flavors.
• 2.5–5 ml bourbon whiskey Adjusts the flavor of the frosting, enhancing the maple notes.
• 30 ml pure maple syrup Sweetens the frosting and ties together the maple flavor.

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For garnish

• 0.5 cup candied bacon strips, reserved Used for a deliciously crunchy garnish.

Method

 

Preparation

1. Preheat your oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.
2. In a bowl, combine brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture evenly over the bacon.
3. Bake on the center rack for 30–40 minutes until the bacon is richly caramelized and crispy. Once baked, remove from the oven and transfer the bacon strips to a wire rack to cool completely. Reserve 0.5 cup of the strips for finishing, and chop the remaining bacon into fine crumbs.
4. In a small saucepan, whisk together water and 30 g of flour. Cook over medium heat, whisking constantly for 4–5 minutes, or until a thick slurry forms. Transfer the tangzhong to a bowl and let it cool.

Mixing and Kneading

1. In a stand mixer bowl, combine the remaining 440 g of flour, granulated sugar, yeast, and salt. Add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
2. With the mixer running, add the softened butter in 0.5-tablespoon increments, allowing each piece to integrate before adding the next. Continue kneading for 8–10 minutes until the dough is smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk if needed.

Letting the Dough Rise

1. Form the dough into a smooth ball, place it seam-side down in a lightly buttered large bowl. Cover and let it rise in a warm area for 1 hour or until it doubles in size.

Rolling and Filling

1. Turn the dough onto a lightly floured surface and roll it out into a rectangle about 38 x 46 cm, with the long side closest to you.
2. In a mixing bowl, combine room temperature butter, brown sugar, and cinnamon until smooth. Spread the filling evenly over the dough, leaving a 2.5 cm border along the top edge. Sprinkle the crumbled candied bacon evenly over the filling.
3. Using a pizza cutter, slice the dough into twelve strips, each about 4 cm wide. Roll each strip away from you and arrange them in a parchment-lined 23 x 33 cm pan.

Proofing and Baking

1. Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature, or until nearly doubled in volume. Meanwhile, preheat the oven to 162°C.
2. 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.

Making the Frosting

1. 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 based on your desired flavor intensity.

Final Steps

1. Spread the frosting over the lukewarm rolls and garnish with the reserved candied bacon strips. Serve immediately and enjoy!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 65gProtein: 8gFat: 20gSaturated Fat: 9gSodium: 600mgFiber: 2gSugar: 20g

Notes

To ensure fluffy rolls, make sure your yeast is fresh and that dough rises in a warm environment. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze unbaked rolls before the final rise; simply cover them tightly and store for up to 2 months. For a twist, consider adding chopped nuts to the filling.

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