Bourbon Maple Bacon Cinnamon Rolls (Print View)
Soft, maple-infused cinnamon rolls topped with bourbon-laced frosting and crispy candied bacon.
# What You'll Need:
→ Candied Bacon
01 -
1 pound smoked bacon
02 -
1/2 cup light brown sugar
03 -
1/4 cup pure maple syrup
04 -
2 tablespoons bourbon whiskey
05 -
1 teaspoon freshly cracked black pepper
→ Tangzhong
06 -
1/4 cup all-purpose flour
07 -
3/4 cup water
→ Dough
08 -
3 1/2 cups all-purpose flour
09 -
1/3 cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
3/4 teaspoon fine sea salt
12 -
1/2 cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
15 -
1/2 cup unsalted butter, room temperature
16 -
2/3 cup light brown sugar
17 -
2 teaspoons ground cinnamon
18 -
1 cup crumbled candied bacon, reserved
→ Bourbon Maple Frosting
19 -
4 tablespoons unsalted butter, room temperature
20 -
2 ounces cream cheese, room temperature
21 -
3/4 cup powdered sugar
22 -
1/2 to 1 teaspoon bourbon whiskey
23 -
2 tablespoons pure maple syrup
24 -
1/2 cup candied bacon strips, reserved
# Directions:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange bacon slices in a single layer.
02 -
Mix together brown sugar, maple syrup, bourbon, and black pepper. Evenly coat each bacon slice with mixture. Bake in center of oven for 30 to 40 minutes, until deeply caramelized and crisp. Remove and transfer bacon onto a wire rack to cool completely. Reserve 1/2 cup strips for garnish; finely chop remainder for filling.
03 -
Whisk water and flour together in a small saucepan. Cook over medium heat, stirring constantly, until thickened into a smooth paste, about 4 to 5 minutes. Transfer to a bowl, cool to room temperature.
04 -
Combine remaining flour, sugar, instant yeast, and salt in stand mixer bowl. Add egg, milk, and cooled tangzhong. Mix on low speed with the dough hook for 2 minutes, until a shaggy dough forms.
05 -
Add softened butter in 1/2-tablespoon increments to dough, mixing after each addition. Continue kneading for 8 to 10 minutes until dough is smooth, elastic, and only slightly sticky. Adjust with flour or milk as needed for proper consistency.
06 -
Shape dough into a ball and place seam-side down in a lightly buttered large bowl. Cover and let rise in a warm spot for 1 hour, or until doubled in volume.
07 -
Transfer dough to a lightly floured surface. Roll into a rectangle, approximately 15 by 18 inches, with the long side nearest you.
08 -
Beat butter, light brown sugar, and ground cinnamon together until combined. Spread filling evenly over dough with an offset spatula, leaving a 1-inch border along the top edge.
09 -
Sprinkle chopped candied bacon evenly over the cinnamon sugar filling.
10 -
Cut dough into twelve 1.5-inch wide strips using a pizza cutter. Roll each strip away from you and place rolls, cut-side up, into a parchment-lined 9 by 13-inch baking pan.
11 -
Cover pan with plastic wrap and proof at room temperature for 1 hour, or until nearly doubled. Meanwhile, preheat oven to 325°F.
12 -
Bake in the center of oven for 24 to 30 minutes, until tops are golden brown. Cool rolls in the pan on a wire rack.
13 -
Mix butter and cream cheese together until creamy. Gradually add powdered sugar. Whisk in maple syrup and bourbon whiskey, tasting and adjusting bourbon for preferred flavor.
14 -
Spread frosting over warm rolls. Top with reserved candied bacon strips and serve while fresh.
# Notes:
01 -
Allow the candied bacon to cool completely before chopping to avoid stickiness and ensure crisp texture.
02 -
Proofing the dough in a warm, draft-free area promotes an even rise and tender crumb.