Bourbon Maple Bacon Cinnamon Rolls

Bourbon Maple Bacon Cinnamon Rolls bring together the best of sweet and savory baking for a truly memorable breakfast treat. The dough is pillowy thanks to a quick tangzhong technique, while the swirl hides smoky bacon candied with bourbon and maple. Maple frosting drapes the rolls, tying everything together with creamy intensity. This is the cinnamon roll recipe you bake when you want to wow a crowd or treat your family—these always disappear within an hour at my house.

I first tried this riff at a holiday brunch and everyone raved about the bacon’s intensity and the dreamy maple frosting. Baking these became my new tradition for cozy mornings and festive occasions alike.

Ingredients

• Smoked bacon: adds a deep savory kick go for thick-cut slices for optimal texture
• Light brown sugar: imparts caramel notes essential for the candied bacon
• Pure maple syrup: choose Grade A dark for intense maple punch
• Bourbon whiskey: brings warmth and subtle vanilla to both bacon and frosting
• Freshly cracked black pepper: offers a balancing heat that offsets the sweetness
• All-purpose flour: forms both the tangzhong and the dough select a reliable brand for consistent results
• Instant yeast: ensures a fluffy rise test freshness before you start
• Whole milk: use at room temperature to help the dough rise evenly
• Unsalted butter: keep it soft for effortless dough and frosting mixing
• Large egg: binds the dough mixture and supports the tender crumb
• Ground cinnamon: divides flavor evenly so splurge on a fresh jar
• Powdered sugar: allows the frosting to whip up to a gorgeous creamy finish
• Cream cheese: gives the glaze a touch of tang that balances all the richness

Instructions

Preheat and Prepare the Bacon:

Start by preheating your oven to 190 degrees C and lining a baking sheet with parchment paper. Lay the smoked bacon slices in careful rows on the tray for even cooking.

Candy the Bacon:

Mix brown sugar maple syrup bourbon and black pepper in a small bowl until it forms a glossy glaze. Spoon and brush this mixture evenly over the bacon slices making sure every inch is coated. Bake on the center rack for thirty to forty minutes watching closely in the last minutes for caramelization. The bacon should be sticky crisp and deeply colored. Once done move to a wire rack and cool completely. Reserve half a cup of the whole strips for garnish and chop the rest finely for filling.

Make the Tangzhong:

In a saucepan whisk all-purpose flour with water until completely smooth. Place pan over medium heat and whisk steadily for four to five minutes. The mixture will thicken into a glossy paste and should come together in a stiff mass. Scrape the tangzhong into a cool bowl and let it rest until just barely warm so it will not kill the yeast in the dough.

Mix the Dough:

In your stand mixer bowl stir together the rest of the flour sugar instant yeast and sea salt. Add the room temperature egg whole milk and the cooled tangzhong. Using the dough hook mix on low speed for two minutes. Once everything comes together add the softened butter a little at a time waiting for each addition to combine before moving on. Knead for eight to ten minutes until the dough pulls away from the bowl sides but clings gently to the bottom. Adjust texture by adding spoonfuls of flour if too sticky or drops of milk if too dry.

First Rise:

Turn out the dough and shape into a smooth ball. Place seam side down in a large buttered bowl. Cover with a clean towel or plastic wrap and allow to rise in a warm area for about one hour until doubled in size.

Roll and Fill:

Move the dough onto a lightly floured surface and roll it into a large rectangle roughly thirty eight by forty six centimeters. In a mixing bowl combine very soft butter brown sugar and cinnamon until creamy. Spread this mixture over the dough leaving a border along the top edge. Sprinkle the candied bacon crumbles evenly over the filling.

Roll Up and Slice:

Using a sharp pizza cutter slice dough into twelve equal strips about four centimeters wide. One by one roll each strip gently away from you and arrange in a parchment-lined baking pan measuring twenty three by thirty three centimeters.

Second Rise:

Cover pan loosely and let the rolls proof at room temperature for one hour so they become puffy and light. While proofing preheat your oven to 162 degrees C.

Bake:

Bake rolls for twenty four to thirty minutes until golden brown and cooked through. Rotate the pan halfway if needed for even color. Let the rolls cool in the pan set over a wire rack so bottoms do not become soggy.

Make the Maple Bourbon Frosting:

In a bowl use an electric mixer to combine soft butter with cream cheese until completely smooth. Beat in powdered sugar then drizzle in maple syrup and bourbon to taste. The mixture should be creamy and spreadable. Adjust the bourbon for your flavor preference.

Finish and Serve:

Spread the frosting over barely warm rolls so it melts into the spirals. Top with the reserved candied bacon strips. Serve these rolls fresh and watch them disappear every single time.

One of my favorite parts is using real bourbon in both the bacon and the frosting because it infuses every bite with a grown up warmth. My family still talks about that first snowy morning when the rolls filled our whole house with their wonderful smell.

Storage Tips

Store extra rolls in an airtight container at room temperature for one to two days. For longer storage keep in the refrigerator for up to five days. Reheat gently in the microwave or low oven to soften before eating. Freeze baked unfrosted rolls for up to three months then thaw and frost fresh just before serving for best texture.

Ingredient Substitutions

If you want to make these without bourbon simply leave it out from both the bacon and the frosting. Swap in vanilla extract for flavor if desired. For nut allergies you can always skip adding any nut garnish and still have a wonderful result. If thick cut bacon is unavailable regular streaky bacon gives good candied texture though be sure not to overbake.

Serving Suggestions

Serve these rolls as the centerpiece at a brunch spread with fruit salad and strong coffee. They also double as a decadent dessert with a scoop of vanilla bean ice cream. For a special twist try drizzling extra maple syrup or a dusting of cinnamon over the top tableside.

Cultural and Historical Context

Candied bacon is a southern classic often featured at festive breakfasts or cocktail hours. Cinnamon rolls are beloved for their comfort and holiday associations. Combining the two gives a nod to classic American diner flavors while making something brand new. Maple and bourbon each add depth and a warm homey feel.

Seasonal Adaptations

In winter add chopped toasted pecans to the filling for richness. In fall use pumpkin pie spice with cinnamon for a seasonal twist. Come spring try using honey bacon and a squeeze of orange juice in the frosting for brightness.

Success Stories

Friends have requested this recipe for bridal showers and baby brunches because it stands out so much. Kids love the sweet and salty ribbons of bacon tucked inside the swirls. I gave the recipe to a neighbor last Christmas and now it is part of their family traditions too.

Freezer Meal Conversion

Shape and slice rolls then freeze in the pan before baking. Let thaw and rise overnight in the fridge. Bring to room temperature before baking as usual so you can enjoy warm rolls even on a busy morning.

These cinnamon rolls are guaranteed to become a breakfast favorite with their salty-sweet balance and rich frosting. Make them once and watch them become a brunch legend in your home.

Recipe Q&A

→ How do I achieve extra fluffy cinnamon rolls?

Using the tangzhong method creates a moister, softer dough that stays tender for longer. Be sure not to overbake for the fluffiest result.

→ What kind of bourbon works best in this dish?

A smooth, mellow bourbon with caramel notes complements both the bacon and maple syrup without overpowering other flavors.

→ Can I make candied bacon ahead of time?

Absolutely. Prepare the candied bacon in advance and store cooled, chopped pieces in an airtight container until needed.

→ Is it possible to make the dough overnight?

Yes, after the first rise, cover the shaped rolls and refrigerate overnight. Bring to room temperature before baking.

→ How do I prevent filling from leaking out while rolling?

Leave a border along the edge of the dough and avoid overfilling. Gently press edges to seal as you roll each strip.