Get ready to transform your breakfast game with these indulgent Bourbon Maple Bacon Cinnamon Rolls! This recipe combines the comforting warmth of traditional cinnamon rolls with the smoky-sweet complexity of bourbon, real maple syrup, and crispy bacon for an unforgettable morning treat.
Perfect for special weekend brunches or holiday mornings when you want to impress your family and friends, these rolls strike the perfect balance between sweet and savory. The bourbon adds depth without overpowering, while the maple and bacon create that irresistible sweet-and-salty combination we all crave.
Why You’ll Love This
- Ready in just 45 minutes, making them perfect for weekend mornings when you want something special without spending hours in the kitchen
- The perfect balance of sweet maple, warm cinnamon, and savory bacon creates an irresistible flavor profile
- Impressive enough for guests but simple enough for a family breakfast
- Can be prepped the night before and baked in the morning for fresh, warm rolls without the early wake-up
- Leftovers (if there are any!) reheat beautifully for next-day enjoyment
Ingredients
- 1 pound thick-cut bacon
- ½ cup brown sugar
- 4 tablespoons maple syrup
- 2 tablespoons bourbon
- 1 teaspoon cracked black pepper
- ¼ cup all-purpose flour (for tangzhong)
- ¾ cup water
- 3½ cups all-purpose flour (properly measured)
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- ¾ teaspoon fine sea salt
- ½ cup whole milk, room temperature
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, softened
- ½ cup unsalted butter, room temperature
- ⅔ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 cup candied bacon, crumbled
- 4 tablespoons unsalted butter, room temperature
- 2 oz cream cheese, room temperature
- ¾ cup powdered sugar
- 2 tablespoons maple syrup
- ½ to 1 teaspoon bourbon (to taste)
- ½ cup candied bacon strips for topping
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment. Lay bacon strips on the pan. Mix brown sugar, maple syrup, bourbon, and black pepper, then spread over bacon. Bake 30-40 minutes until crispy.
- Transfer bacon to a wire rack to cool completely. Once cool, cut some into strips for topping (about ½ cup) and chop the rest into crumbs for the filling.
- In a small saucepan, whisk together water and ¼ cup flour. Cook over medium heat, whisking constantly, for 4-5 minutes until it becomes a paste-like consistency. Set aside to cool.
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Knead with dough hook on low for 2 minutes until rough dough forms.
- With mixer running on low, add softened butter ½ tablespoon at a time, letting each addition incorporate fully. Continue kneading 8-10 minutes until smooth and elastic.
- Shape dough into a smooth ball and place seam-side down in a buttered bowl. Cover with plastic wrap and rise in a warm spot for 1 hour until doubled.
- Roll dough into a 15×18-inch rectangle. Mix butter, brown sugar, and cinnamon until smooth. Spread over dough, leaving 1-inch border at top. Sprinkle with bacon crumbles.
- Using a pizza cutter, cut into 12 strips (1½ inches each). Roll each strip away from you and place in a parchment-lined 9×13 pan.
- Cover with plastic wrap and rise 1 hour until doubled. Preheat oven to 325°F. Bake 24-30 minutes until tops are golden brown.
- Beat butter and cream cheese until smooth. Mix in powdered sugar, maple syrup, and bourbon to taste. Spread over warm rolls and top with bacon strips.
Tips & Variations
- For a non-alcoholic version, substitute the bourbon with 2 tablespoons of vanilla extract or apple juice
- Add 1/4 cup of chopped pecans or walnuts for extra crunch and nutty flavor
- Try using candied bacon instead of regular bacon for an even more decadent treat
- For a make-ahead option, prepare the rolls the night before, cover with plastic wrap, and refrigerate; in the morning, let them sit at room temperature for 20 minutes before baking
- If you prefer homemade dough, substitute the canned rolls with your favorite cinnamon roll recipe
- For a smokier flavor, add 1/4 teaspoon of smoked paprika to the filling mixture
Serving Suggestions
Serve these indulgent cinnamon rolls alongside a simple fruit salad to balance the richness. Fresh berries or citrus segments work particularly well with the sweet-savory flavor profile. For a complete brunch spread, pair with scrambled eggs and a pitcher of cold brew coffee or mimosas.
These rolls are best enjoyed warm from the oven when the glaze is still slightly melty and the bacon maintains its crispy texture. If serving for a special occasion, consider placing them on a wooden board with small bowls of extra maple syrup and chopped bacon for guests to add as desired.
Notes
- Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days
- Reheat individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes
- The rolls are done when they’re golden brown on top and the center roll is no longer doughy
- For the best bacon flavor, use thick-cut bacon that’s cooked until very crispy
FAQs
Can I make these completely from scratch?
Absolutely! Substitute the canned rolls with your favorite homemade cinnamon roll dough recipe and follow the same filling and baking instructions.
How strong is the bourbon flavor?
The bourbon adds a subtle warmth and depth rather than an overpowering alcohol flavor. Most of the alcohol cooks off during baking, leaving just the complex flavor notes.
Can I freeze these cinnamon rolls?
Yes! Freeze baked, unfrosted rolls for up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10 minutes before glazing.
What type of bacon works best?
Thick-cut bacon provides the best texture and flavor, but any bacon will work. For a smoky variation, try using applewood or hickory smoked bacon.
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