Bourbon Maple Bacon Cinnamon Rolls: A Decadent Twist on a Breakfast Classic

A Grown-Up Take on a Childhood Favorite

Bourbon Maple Bacon Cinnamon Rolls are not your average cinnamon rolls. This recipe takes the comforting sweetness of a classic cinnamon roll and elevates it with sophisticated flavors: a hint of bourbon in the dough, a rich, smoky-sweet candied bacon filling and topping, and a luscious bourbon-maple infused cream cheese frosting. It’s a decadent treat that’s perfect for a special occasion brunch, a holiday breakfast, or any time you want to indulge in something truly extraordinary. The combination of flavors and textures makes these cinnamon rolls a truly unforgettable experience.

A Recipe That’s Sure to Impress

I first made these Bourbon Maple Bacon Cinnamon Rolls for a New Year’s Day brunch, and they were the star of the show. I wanted to create something that was both festive and indulgent, and these rolls delivered on all fronts. The aroma that filled my kitchen as they baked was intoxicating – a mix of warm cinnamon, smoky bacon, and sweet maple. My guests were blown away by the flavor combination. The subtle bourbon in the frosting added a sophisticated touch, and the candied bacon provided a perfect balance of sweet, salty, and smoky flavors. These cinnamon rolls have become my go-to for any special occasion. They’re always a hit, and they’re a fun and delicious way to elevate a classic treat. I love that they are a unique and memorable dessert that people always ask about.

Ingredient Insights: Choosing the Right Ingredients for a Complex Flavor Profile

The success of these cinnamon rolls lies in the interplay of high-quality ingredients. Here’s a breakdown of what you’ll need:

For the Candied Bacon:

• Thick-Cut Bacon (1 pound): Provides a smoky, salty, and savory element that contrasts with the sweetness of the rolls and glaze.
  • Tip: Thick-cut bacon holds its shape better during cooking and provides a more substantial texture.
• Brown Sugar (1/2 cup): Creates a sweet and caramelized coating for the bacon.
• Maple Syrup (4 tablespoons): Adds a rich, maple flavor that complements the bourbon and bacon.
• Bourbon (2 tablespoons): Infuses the bacon with a subtle hint of oaky, caramel flavor.
• Cracked Black Pepper (1 teaspoon): Provides a touch of heat and complexity to the candied bacon.

For the Dough:

• All-Purpose Flour (1/4 cup + 3 ½ cups): Used to make a “tangzhong” and provides the structure for the dough.
  • Note: The recipe uses a small portion of flour to make a “tangzhong,” an Asian baking technique that involves cooking flour and water into a paste. This helps create a softer, more tender dough.
• Water (3/4 cup): Used in the “tangzhong” and to activate the yeast.
• Granulated Sugar (1/3 cup): Sweetens the dough and feeds the yeast.
• Instant Yeast (2 teaspoons): The leavening agent that makes the dough rise, creating a light and fluffy texture.
• Fine Sea Salt (3/4 teaspoon): Balances the sweetness and enhances the other flavors.
• Whole Milk (1/2 cup, room temperature): Adds moisture and richness to the dough.
• Large Egg (1, room temperature): Binds the ingredients together and contributes to the structure of the dough.
• Unsalted Butter (4 tablespoons, softened): Adds richness, tenderness, and flavor to the dough.

For the Cinnamon Sugar Filling:

• Unsalted Butter (1/2 cup, room temperature): Creates a smooth, spreadable filling and adds richness.
• Light Brown Sugar (2/3 cup): Provides sweetness and a warm, molasses-like flavor.
• Cinnamon (2 teaspoons): The classic spice that gives cinnamon rolls their signature flavor.
• Candied Bacon (1 cup, crumbled): Adds a smoky, salty, sweet element.

For the Bourbon Maple Frosting:

• Unsalted Butter (4 tablespoons, room temperature): Adds richness to the frosting.
• Cream Cheese (2 oz, room temperature): Provides a tangy flavor and creamy texture.
• Powdered Sugar (3/4 cup): Sweetens the frosting and creates a smooth consistency.
• Maple Syrup (2 tablespoons): Adds a distinct maple flavor that complements the bourbon and bacon.
• Bourbon (1/2 – 1 teaspoon): Infuses the frosting with a subtle hint of oak and caramel.
  • Tip: Adjust the amount of bourbon to your preference.
• Candied Bacon Strips (1/2 cup, for topping): Adds a finishing touch of sweetness, and saltiness.

Essential Equipment: Tools for Cinnamon Roll Baking

• Baking Sheet: For baking the candied bacon and the cinnamon rolls.
• Parchment Paper: For lining the baking sheets to prevent sticking.
• Small Bowl: For mixing the candied bacon ingredients and whisking together the “tangzhong”.
• Small Saucepan: For cooking the “tangzhong” and melting butter.
• Stand Mixer with Dough Hook: Makes kneading the dough much easier. You can also knead by hand.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rolling Pin: For rolling out the dough.
• 9×13 Inch Baking Pan: For baking the cinnamon rolls.
• Offset Spatula: For spreading the filling and frosting.
• Pizza Cutter or Sharp Knife: For cutting the dough into strips and slicing the baked rolls.
• Wire Rack: For cooling the cinnamon rolls.
• Medium Bowl: For mixing the frosting.

The Recipe: A Step-by-Step Guide to Bourbon Maple Bacon Cinnamon Roll Heaven

Ingredients with Measurements

Candied Bacon:

• 1 pound thick-cut bacon
• ½ cup brown sugar
• 4 tablespoons maple syrup
• 2 tablespoons bourbon
• 1 teaspoon cracked black pepper

Dough:

• ¼ cup all-purpose flour
• ¾ cup water
• 3 ½ cups all-purpose flour
• 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

Cinnamon Sugar Filling:

• ½ cup unsalted butter, room temperature
• ⅔ cup light brown sugar
• 2 teaspoons cinnamon
• 1 cup candied bacon, crumbled

Bourbon Maple Frosting:

• 4 tablespoons unsalted butter, room temperature
• 2 oz cream cheese, room temperature
• ¾ cup powdered sugar
• 2 tablespoons maple syrup
• ½ – 1 teaspoon bourbon
• ½ cup candied bacon strips, for the tops

Detailed Instructions

1. Make the Candied Bacon: A Sweet, Smoky, and Spicy Treat

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Arrange Bacon: Lay the uncooked bacon strips in a single layer on the prepared baking sheet.
3. Combine Coating: In a small bowl, whisk together the brown sugar, maple syrup, bourbon, and cracked black pepper until well combined.
4. Coat Bacon: Spread the brown sugar mixture evenly over the bacon slices, coating them generously.
5. Bake: Bake for 30-40 minutes, or until the bacon is crispy and the sugar mixture is caramelized.
   • Tip: Keep a close eye on the bacon during the last few minutes of baking to prevent burning. The cooking time may vary depending on the thickness of your bacon.
6. Cool and Chop: Remove the baking sheet from the oven and use tongs to carefully transfer the candied bacon to a wire rack to cool completely. Once cool, chop most of the bacon into small pieces for the filling, reserving about ½ cup of bacon strips for the frosting and garnish.

2. Make the Cinnamon Roll Dough: A Soft and Flavorful Base

1. Prepare the Tangzhong: In a small saucepan, whisk together ¼ cup of all-purpose flour and ¾ cup of water until smooth. Cook over medium heat, whisking constantly, for 4-5 minutes, until the mixture thickens to a paste-like consistency. Remove from heat, scrape the tangzhong into a small bowl, and set aside to cool slightly.
2. Combine Dry Ingredients: In the bowl of a stand mixer, combine 3 ½ cups of all-purpose flour, ⅓ cup of granulated sugar, 2 teaspoons of instant yeast, and ¾ teaspoon of fine sea salt. Whisk together until well combined.
3. Add Wet Ingredients: Add the room temperature egg, ½ cup of room temperature whole milk, and the cooled tangzhong to the dry ingredients.
4. Knead with Dough Hook: Using the dough hook attachment, knead the mixture on low speed for 2 minutes until it forms a rough dough ball.
5. Incorporate Butter: With the mixer running on low speed, gradually add the softened butter, ½ tablespoon at a time, allowing each addition to be fully incorporated before adding the next.
6. Knead Until Smooth: Once all the butter is incorporated, continue kneading the dough on medium-low speed for another 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch.
   • Troubleshooting: If the dough seems too wet and sticky, add more flour, 1 tablespoon at a time, until it reaches the desired consistency. If the dough seems too dry, add milk, ½ tablespoon at a time.
7. First Rise: Lightly grease a large bowl with butter or oil. Shape the dough into a ball by pulling the sides down and tucking them underneath. Place the dough ball seam-side down in the greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

3. Assemble the Cinnamon Rolls: Building Layers of Flavor

1. Roll Out Dough: Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it out into a 15×18-inch rectangle, with the longest side closest to you.
2. Make Filling: In a small bowl, combine the softened butter (½ cup), brown sugar (⅔ cup) and cinnamon (2 teaspoons) until it forms a paste.
3. Spread Filling: Use an offset spatula or the back of a spoon to spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a 1-inch border clean at the top long edge.
4. Sprinkle with Bacon: Sprinkle the crumbled candied bacon evenly over the cinnamon-sugar filling.
5. Cut and Roll: Use a pizza cutter or a sharp knife to cut the dough into 12 equal strips, each about 1 ½ inches wide. Starting from the long edge closest to you, roll each strip up tightly, like a jelly roll. Pinch the end seam to seal.

4. Second Rise and Bake: Fluffy and Golden Brown

1. Place in Pan: Carefully transfer the rolled-up cinnamon rolls to a parchment-lined 9×13 inch baking pan. Arrange them evenly in the pan, leaving a little space between each roll.
2. Second Rise: Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another hour, or until they have nearly doubled in size and are puffed up.
3. Preheat Oven: While the rolls are rising, preheat the oven to 325°F (165°C).
4. Bake: Bake the cinnamon rolls for 24-30 minutes, or until they are golden brown and cooked through.
   • Tip: If the tops of the rolls are browning too quickly, you can tent the pan loosely with foil during the last few minutes of baking.
5. Cool: Let the cinnamon rolls cool in the pan for about 10 minutes before inverting onto a wire rack or serving plate.

5. Make the Bourbon Maple Frosting: A Decadent Finishing Touch

1. Beat Butter and Cream Cheese: While the rolls are cooling, make the frosting. In a medium bowl, beat together the softened butter (4 tablespoons) and softened cream cheese (2 oz) with an electric mixer until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar (¾ cup) to the butter and cream cheese mixture, beating on low speed until it’s fully incorporated and the frosting is smooth.
3. Incorporate Maple Syrup and Bourbon: Beat in the maple syrup (2 tablespoons) and bourbon (½ – 1 teaspoon, to taste) until well combined.
   • Tip: Adjust the amount of bourbon to your preference. You can also add a bit more if you want a stronger flavor.
4. Adjust Consistency: If the frosting is too thick, add a little milk or cream, 1 teaspoon at a time, until it reaches your desired consistency.

6. Frost and Garnish: The Final Touches

1. Frost Rolls: Once the cinnamon rolls have cooled slightly but are still warm, spread the bourbon maple frosting generously over the tops.
2. Garnish with Bacon: Sprinkle the reserved candied bacon strips over the frosting.
3. Serve: Serve the Bourbon Maple Bacon Cinnamon Rolls warm and enjoy!

Troubleshooting Common Problems: Tips for Success

• Dough Not Rising:
  • Problem: The dough isn’t rising properly.
  • Solutions: Make sure your yeast is fresh and active. Check the expiration date. Use warm milk (105-115°F or 40-46°C) to activate the yeast. Let the dough rise in a warm, draft-free place.
• Rolls Dense:
  • Problem: The cinnamon rolls are dense and heavy instead of light and fluffy.
  • Solutions: Don’t over-knead the dough. Make sure the dough has risen sufficiently during both the first and second rise.
• Filling Leaking:
  • Problem: The cinnamon-sugar filling is leaking out during baking.
  • Solutions: Make sure to leave a border when spreading the filling on the dough. Roll the dough up tightly and pinch the seam to seal.
• Frosting Too Runny:
  • Problem: The frosting is too thin.
  • Solutions: Make sure your butter and cream cheese are softened. Add more powdered sugar.

Tips and Variations: Customize Your Cinnamon Rolls

• Different Nuts: Add ½ cup of chopped pecans, walnuts, or almonds to the filling for added texture and flavor.
• Fruit: Incorporate ½ cup of finely chopped apples, raisins, or dried cranberries into the filling.
• Spices: Add a pinch of nutmeg or allspice to the filling for a warm, spiced flavor.
• Orange Zest: Add the zest of an orange to the dough or filling for a citrusy twist.
• Different Frosting: Use a simple powdered sugar glaze, a vanilla buttercream, or a maple glaze instead of the bourbon maple frosting.

Serving Suggestions: A Treat for Any Time of Day

• Breakfast or Brunch: A perfect centerpiece for a special breakfast or brunch spread.
• Dessert: Serve warm with a scoop of vanilla ice cream for an extra decadent dessert.
• Afternoon Snack: Enjoy with a cup of coffee or tea for a delightful afternoon pick-me-up.
• Holiday Treat: These rolls are perfect for holiday mornings, such as Thanksgiving or Christmas.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A freshly brewed cup of coffee, especially a bold roast, is a perfect pairing.
  • Milk: A cold glass of milk is a classic choice, especially for kids.
  • Hot Chocolate: Complements the cinnamon and sweetness of the rolls.
  • Mimosas or other Brunch Cocktails: For a festive brunch.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or a fruit salad provides a refreshing contrast.
  • Yogurt: A dollop of plain or vanilla yogurt adds a tangy element.
  • Bacon or Sausage: Serve alongside extra bacon or your favorite breakfast sausage for a more substantial meal.

Nutritional Information: A Decadent Indulgence

Per serving (1 roll, approximate, will vary based on size and specific ingredients): Calories: 400-450, Fat: 20-25g, Carbohydrates: 50-55g, Protein: 5-7g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Bourbon Maple Bacon Cinnamon Roll Questions Answered

• Q: How do I store leftover cinnamon rolls?
• Q: Can I freeze these cinnamon rolls?
  • A: Yes, you can freeze them baked or unbaked.
    • Baked: Let the rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before reheating.
    • Unbaked: Arrange the unbaked rolls in a baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, let rise until doubled, and then bake as directed.
• Q: Can I use a different type of sugar in the filling?
  • A: Yes, you can use granulated sugar instead of brown sugar, but the brown sugar adds a richer, molasses-like flavor that’s characteristic of cinnamon rolls.
• Q: What if I don’t have a stand mixer?
  • A: You can make the dough by hand, but it will require more kneading. You can also use a hand mixer for creaming the butter and sugar and mixing the dough.
• Q: Can I use a different type of milk?
  • A: Yes, you can use 2% milk, almond milk, or soy milk, but whole milk is recommended for a richer dough.
• Q: Can I make these without the candied bacon?
  • A: Yes, you can omit the bacon for a vegetarian version.
• Q: Can I use a different type of frosting?
  • A: Absolutely! A simple powdered sugar glaze, a vanilla buttercream, or even a maple glaze would all be delicious.
• Q: How do I reheat leftover cinnamon rolls?
  • A: Reheat leftover cinnamon rolls in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but be careful not to overheat them, as this can make them tough.
• Q: What’s the best way to prevent the rolls from sticking to the pan?
  • A: Lining the pan with parchment paper is the best way to prevent sticking and ensure easy removal.
• Q: Can I double this recipe?
• A: Yes, this recipe can be easily doubled to make a larger batch of cinnamon rolls.
• Q: Can I make these vegan?
• A: You would need to substitute vegan butter, an egg replacer, and vegan cream cheese to make this recipe vegan.
• Q: Can I make these gluten-free?
• A: You would need to use a gluten-free flour blend.
• Q: How do I know when the rolls are done?
• A: The rolls are done when they are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should be around 190-200°F (88-93°C).