Ultimate Bourbon Maple Bacon Cinnamon Rolls: Your New Favorite Sweet & Savory Breakfast Treat
Get ready to elevate your breakfast or dessert game with these incredible Bourbon Maple Bacon Cinnamon Rolls. This recipe masterfully combines all your morning favorites into one irresistible, gooey confection: the rich sweetness of maple syrup, the satisfying crunch of crispy candied bacon, and the comforting warmth of perfectly homemade cinnamon rolls. Prepare for a truly unforgettable sweet and salty experience that will have everyone asking for more!
As a former pastry chef, I’ve spent countless hours in the kitchen perfecting a wide array of delightful cinnamon roll recipes, from the comforting coffee rolls and decadent Biscoff rolls to the summery delight of peach rolls. However, I always harbored a desire to venture into something truly unique – a savory twist that would redefine the classic. This quest led me to create these extraordinary Bourbon Maple Bacon Cinnamon Rolls!
At the heart of these rolls is my signature milk-bread cinnamon roll dough, renowned for its incredibly soft, fluffy texture. This tender base is generously stuffed with savory chunks of crispy candied bacon, infused with a subtle hint of bourbon for a sophisticated depth, and then lavishly topped with a luscious maple cream cheese icing. Each bite delivers a harmonious explosion of flavors – the perfect balance of salty and sweet that makes these truly the best of both worlds. They are more than just a treat; they are an experience!
Table of Contents
Tips for Perfect Bourbon Maple Bacon Cinnamon Rolls
Precision is Key: Use a Kitchen Scale. When it comes to baking, especially with yeast doughs, accuracy makes all the difference. Measuring ingredients by weight rather than volume ensures consistent results every single time. Using a kitchen scale helps prevent common issues like tough or dry rolls caused by too much flour. It’s my number one baking tip for achieving that perfect, tender crumb!
Choose Thick-Cut Bacon for Superior Texture. Don’t skimp on your bacon choice! Thick-cut bacon offers a more substantial, meatier texture that truly stands out in these rolls. When cooked properly – crispy but not overly brittle – it maintains its structural integrity and delivers an incredible savory bite amidst the sweet dough and icing. Thinner bacon tends to disappear or become too crispy, losing its satisfying chew.
Always Opt for Real Maple Syrup. For an authentic and deeply flavorful experience, insist on 100% pure maple syrup. Artificial maple-flavored syrups simply cannot replicate the complex, rich, and nuanced sweetness of true maple. The real deal will contribute significantly to both the candied bacon and the maple cream cheese icing, ensuring a superior flavor profile throughout the entire roll.
Plan Ahead for Effortless Baking. While this recipe involves a few more steps than your average breakfast pastry, the reward is absolutely worth the effort. These cinnamon rolls are a labor of love that can be easily managed by planning ahead. Consider preparing the dough the night before and letting it undergo its first rise in the refrigerator. This not only makes for a stress-free morning but can also develop deeper flavors in the dough. If you’re short on time but still craving that cinnamon roll magic, my cinnamon roll cookies or cinnamon roll muffins offer delightful, quicker alternatives.
Essential Ingredient Notes and Smart Substitutions
Bourbon: The bourbon in this recipe is a game-changer, adding a wonderful smoky depth and a subtle warmth that perfectly complements the maple and bacon. While any brand of bourbon will work, feel free to use your favorite. If you prefer to omit alcohol, the rolls will still be delicious, but you might consider adding a tiny splash of vanilla extract to the candied bacon mixture for an extra layer of flavor.
Bacon: As mentioned in our tips, thick-cut bacon is highly recommended for the best flavor and texture in these rolls. I’ve extensively tested this recipe, and thinner-sliced bacon tends to lose its presence amidst the dough and filling. For optimal results, stick with thick-cut to ensure each bite delivers that satisfying, savory crunch.
Instant Yeast: This recipe calls for instant yeast, which is known for its strong, reliable leavening power and distinct yeasty flavor. It’s designed to be added directly to dry ingredients without proofing. If you only have active dry yeast on hand, you can certainly use it, but remember to activate it first in warm milk (part of the recipe’s milk quantity) with a pinch of sugar before combining with other ingredients. For a comprehensive guide on different yeast types and substitutions, refer to my post on baking with yeast.
Maple Syrup: Use 100% pure maple syrup – there’s no substitute for its natural sweetness and complex caramel notes. It’s crucial for both the candied bacon and the frosting. To intensify that beloved maple flavor even further, a small amount of maple extract can be added to the frosting, giving it an extra aromatic boost.
Whole Milk: The key to achieving a truly rich, moist, and tender dough lies in using whole milk. Its higher fat content contributes significantly to the dough’s luxurious texture and flavor, just as it does in my popular strawberry cinnamon rolls. Alternative milks, often lower in fat, can result in a drier, less flavorful dough, so they are generally not recommended for this specific recipe if you want the best results.
All-Purpose Flour: The backbone of our dough! Ensure your all-purpose flour is fresh. Measuring flour accurately is paramount; always use a kitchen scale or the spoon-and-level method to avoid adding too much, which can lead to dense, dry rolls. Too much flour is a common culprit for baking mishaps.
Unsalted Butter: Using unsalted butter allows you to control the overall saltiness of the recipe, especially important when combining with salty bacon. Ensure it’s softened for the dough and filling, and at room temperature for the frosting, to ensure smooth incorporation.
Eggs: Large eggs at room temperature are best. They integrate more smoothly into the dough mixture, creating a more cohesive and evenly textured dough. Eggs add richness, structure, and help with leavening.
You’ll find the complete list of ingredient measurements and detailed instructions in the recipe card further down this page!
Step-by-Step Recipe Instructions
Step 1: Candy the Bacon to Perfection. Begin by coating your thick-cut bacon strips generously with the irresistible maple and brown sugar mixture, enhanced with a hint of bourbon and black pepper. This sweet and savory blend ensures that after baking, your bacon will emerge perfectly crispy, beautifully caramelized, and bursting with flavor. Once baked, carefully transfer the strips to a wire rack to cool completely. Cooling is crucial for achieving that desired crisp texture before you chop it into delightful pieces.
Step 2: Master the Tangzhong Technique. This Japanese bread-making technique involves cooking a small portion of flour and water (or milk) into a thick, paste-like roux. The tangzhong is then added to the main dough. The magic? It pre-gelatinizes the starches in the flour, allowing them to absorb and retain significantly more moisture. This results in an incredibly soft, fluffy, and tender dough that stays fresh for days – a technique I also swear by for my famous brown butter rolls.
Step 3: Combine Wet and Dry Ingredients for the Dough. In the bowl of your stand mixer (fitted with the dough hook attachment), combine all the dry dough ingredients first. Then add the wet ingredients, including your prepared tangzhong. Knead on low speed for approximately 2 minutes until a shaggy, rough dough ball begins to form. At this stage, it won’t be smooth yet, but the ingredients should be mostly incorporated.
Step 4: Knead in the Softened Butter. With the mixer still running on low speed, gradually add the softened unsalted butter, one piece at a time. Allow each addition to be fully incorporated into the dough before adding the next. This slow addition helps create a wonderfully enriched dough. Continue kneading for another 8-10 minutes. The dough will transform from a rough mixture into a smooth, elastic, and slightly tacky ball that should stick to the bottom of the bowl but pull away from the sides. If it’s too sticky, add flour sparingly, a tablespoon at a time; if too dry, add milk a half-tablespoon at a time.
Step 5: First Rise – Patience is a Virtue. Remove the beautifully kneaded dough from the bowl. Gently shape it into a smooth round ball by pulling the sides down and tucking them under. Place this ball, seam-side down, into a large, lightly greased bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming. Let it rise in a warm spot (like a slightly warmed oven with the light on, or a proofing box) for about 1 hour, or until it has visibly doubled in size. This crucial step develops flavor and lightness.
Step 6: Roll Out the Dough to Precision. Once your dough has completed its first rise, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the cinnamon roll dough into a precise 15×18-inch rectangle. Ensure the longest side (18 inches) is closest to you, as this will determine the number of turns in your finished rolls. Aim for an even thickness across the entire rectangle.
Step 7: Spread the Irresistible Cinnamon Sugar Filling. In a separate bowl, cream together the softened unsalted butter, light brown sugar, and ground cinnamon until it forms a smooth, spreadable paste. Using an offset spatula, evenly spread this aromatic filling across the entire surface of your rolled-out dough, making sure to leave about a 1-inch border clean along the top (the edge furthest from you). This clean edge will help seal the roll later.
Step 8: Generously Add the Candied Bacon. Now for the star ingredient! Evenly sprinkle the chopped candied bacon bits across the cinnamon sugar filling. Be generous – you want that delightful crunch and savory kick in every single bite. Don’t forget to reserve about ½ cup of the bacon strips for garnishing the finished rolls.
Step 9: Cut and Roll with Care. Starting from the long edge closest to you, carefully roll the dough into a tight log. Once rolled, use a sharp knife or even unflavored dental floss to cut the log into twelve equally sized (approximately 1.5-inch thick) cinnamon rolls. Transfer these perfectly portioned rolls to a parchment-lined 9×13 baking pan, arranging them with a little space between each to allow for expansion during the second rise.
Step 10: The Second Rise, Then Bake to Golden Perfection! Once the rolls are arranged in the pan, cover them again with plastic wrap and allow them to undergo their second rise in a warm spot. This typically takes about an hour, or until they have noticeably doubled in size and look puffy. Meanwhile, preheat your oven to 325°F (162°C). Once fully proofed, bake the rolls for 24-30 minutes, or until their tops are a beautiful golden brown and they are cooked through. Resist the urge to underbake; a golden exterior means a perfectly cooked interior.
Step 11: Craft the Irresistible Maple Cream Cheese Frosting. While the rolls are baking or cooling slightly, prepare your decadent frosting. In a medium bowl, beat together the softened unsalted butter and cream cheese until the mixture is completely smooth and lump-free. Gradually add the powdered sugar, mixing until well combined. Finally, whisk in the pure maple syrup and the bourbon. The bourbon is optional, but it truly imparts a wonderfully complex sweet and smoky flavor that elevates the entire dish. Adjust the amount to your preference!
Step 12: Frost, Garnish, and Indulge! As soon as the cinnamon rolls come out of the oven, or while they are still wonderfully warm, generously spoon the luscious maple cream cheese frosting over their tops. The warmth of the rolls will help the frosting melt slightly, creating a gooey, irresistible glaze. Finish by sprinkling the reserved candied bacon pieces over the frosting for an extra layer of crunch and flavor. Serve immediately and prepare for rave reviews!
How to Store and Enjoy Leftovers
Storage: If you’re lucky enough to have any leftover Bourbon Maple Bacon Cinnamon Rolls, they can be stored in an airtight container in the refrigerator for 3-4 days. For optimal freshness and to prevent them from drying out, ensure they are tightly sealed. You can also freeze baked, unfrosted rolls for up to 1 month. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container.
Reheating: To reheat refrigerated rolls, you can warm them gently in the microwave for 30-60 seconds (or longer if heating more than one) until heated through and gooey. Alternatively, for a crisper exterior, place them on a baking sheet and reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes. If reheating frozen rolls, thaw them first in the refrigerator overnight, then reheat as described above.
Make-Ahead Option: These rolls are also fantastic for preparing ahead! After assembling the rolls in the baking pan (Step 9), cover them tightly with plastic wrap and refrigerate them overnight. The next morning, remove them from the fridge and let them come to room temperature and double in size (this could take 1-2 hours depending on your kitchen’s warmth) before baking as directed in Step 10. This is a perfect strategy for a relaxed brunch!
Frequently Asked Questions (FAQs)
Several factors can contribute to tough and dry cinnamon rolls. The most common culprits are using too much flour, which stiffens the dough, or over-mixing, which develops too much gluten. Old or inactive yeast can also prevent a proper rise, leading to a denser texture. For the best results, always use a fresh yeast pack, and critically, use a kitchen scale to measure your flour precisely instead of volume measurements.
Absolutely, this is a fantastic make-ahead option! Once you’ve assembled the rolls in the baking pan (after Step 9), cover the pan tightly with plastic wrap and refrigerate it overnight (or for up to 24 hours). The next day, remove the pan from the fridge and let the rolls sit at room temperature for 1-2 hours, or until they have doubled in size and look puffy, before baking as per the recipe instructions. This slow, cold proof can even deepen the flavors of the dough.
A lack of rise is almost always due to inactive yeast. Ensure your yeast is fresh and not expired. Yeast also requires the right temperature to activate; liquids that are too hot will kill it, while liquids that are too cold will prevent it from activating. Aim for lukewarm liquids (around 105-115°F or 40-46°C). Also, ensure your proofing environment is warm enough (around 70-80°F or 21-27°C) and free from drafts. If your kitchen is cold, an oven with the light on can provide a suitable warm spot.
Yes, you can absolutely omit the bourbon if you prefer. The rolls will still be incredibly delicious with the combination of maple and bacon. For a little extra flavor depth in the absence of bourbon, you might consider adding a tiny splash of vanilla extract or a very small amount of a non-alcoholic smoky flavoring (if available and desired) to the candied bacon mixture or the frosting.
While a stand mixer makes the kneading process significantly easier, you can certainly make this dough by hand. Expect to spend a bit more time and effort, as hand kneading typically takes about 15-20 minutes to achieve the smooth, elastic texture required. You’ll need to knead the dough on a lightly floured surface, pushing, folding, and rotating until it passes the windowpane test (where a small piece of dough can be stretched thin enough to see light through it without tearing).
Explore More Cinnamon Roll Recipes
If you love these unique sweet and savory rolls, you’ll definitely want to explore my other creative cinnamon roll variations and delightful baked goods. Perfect for any occasion, these recipes bring comfort and joy to your kitchen:
- Chocolate Chip Cookie Rolls: A playful fusion of two beloved treats, combining the chewy goodness of chocolate chip cookies with the warmth of cinnamon rolls.
- Oreo Cookie Cinnamon Rolls: Indulge in the iconic cookies and cream flavor embedded within a soft, gooey cinnamon roll.
- Cinnamon Swirl Cake: All the comforting flavors of a cinnamon roll, transformed into a moist and tender cake, perfect for sharing.
- Lemon Curd Rolls: Bright, zesty lemon curd swirled into fluffy rolls, offering a refreshing citrus twist.
- Apple Cinnamon Rolls: A classic autumnal delight, featuring tender apples and aromatic cinnamon in every bite.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Bourbon Maple Bacon Cinnamon Rolls
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Equipment
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square edge metal 9×13 baking pan
Ingredients
Candied Bacon
- 1 pound thick-cut bacon
- 1/2 cup brown sugar
- 4 tablespoons maple syrup
- 2 tablespoons bourbon
- 1 teaspoon cracked black pepper
Dough
- 1/4 cup all-purpose flour
- 3/4 cup water
- 3 1/2 cups all-purpose flour, *see notes for measuring below*
- 1/3 cup granulated sugar
- 2 teaspoon instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong from above
- 4 tablespoons unsalted butter, softened
Cinnamon Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup candied bacon strips
Bourbon Maple Frosting
- 4 tablespoons unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 -1 teaspoon bourbon
- 1/2 cup candied bacon strips, for the tops
Instructions
Make the Candied Bacon
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Preheat the oven to 375 F/ 190 C and line a baking sheet with parchment paper. Lay the uncooked bacon strips on the pan.1 pound thick-cut bacon
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In a small bowl, combine the sugar, maple syrup, bourbon, and black pepper; spread it over the bacon slices. Bake for 30-40 minutes, or until the bacon is crispy. Remove the pan from the oven and use tongs to transfer the bacon to a wire cooling rack to cool completely. If your bacon is thinner, it may bake quicker. Keep an eye on it so it doesn’t burn!1/2 cup (100 g) brown sugar, 4 tablespoons (60 g) maple syrup, 2 tablespoons bourbon, 1 teaspoon cracked black pepper
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Once cool, cut a few pieces into strips for the tops of the rolls (about ½ cup) then chop the rest of the bacon into crumbs (discarding any blackened ends).
Make the Cinnamon Roll Dough
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In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) all-purpose flour, 3/4 cup (155 g) water
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In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the egg, milk, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 1/2 cups (460 g) all-purpose flour, 1/3 cup (66 g) granulated sugar, 2 teaspoon instant yeast, 3/4 teaspoon fine sea salt, 1/2 cup (110 g) whole milk, 1 (50 g) large egg, Tangzhong from above
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With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate into the dough before adding more. Then continue kneading for another 8-10 minutes or until the dough looks smooth and elastic. The dough should be sticking to the bottom of the bowl. If it seems too wet and is sticking to the sides of the bowl, add flour one tablespoon at a time. If the dough seems dry, add half a tablespoon of milk at a time.4 tablespoons (56 g) unsalted butter
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Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it seam-side down into a large lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.
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Roll the dough out into a 15×18 rectangle, with the longest side closest to you.
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Combine the butter, brown sugar, and cinnamon until smooth. Use an offset spatula to spread the cinnamon sugar filling across the dough, leaving a 1-inch border clean at the top.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 2 teaspoons cinnamon
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Sprinkle the crumbled bacon over the top. Then use a pizza cutter to cut 12, 1 1/2 inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.1 cup candied bacon strips
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Cover the pan with plastic wrap and set it aside to rise for another hour or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
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Bake the rolls for 24-30 minutes, or until the tops are golden brown. Let the pan cool on a wire cooling rack while you make the glaze.
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In a medium bowl, combine the butter and cream cheese until smooth. Then mix in the powdered sugar. Once combined, whisk in the maple syrup and bourbon. Add more or less bourbon depending on how strong you want it! Spread over the warm cinnamon rolls, then sprinkle the reserved bacon slices on top. Enjoy!4 tablespoons (56 g) unsalted butter, 2 oz cream cheese, 3/4 cup (86 g) powdered sugar, 1/2 -1 teaspoon bourbon, 2 tablespoons maple syrup, 1/2 cup candied bacon strips
Notes
Store leftover bacon rolls in an airtight container in the fridge for 3-4 days. You can reheat them in the oven or microwave until warm before serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.