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

Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Arrange Bacon: Lay the uncooked bacon strips in a single layer on the prepared baking sheet.

Combine Coating: In a small bowl, whisk together the brown sugar, maple syrup, bourbon, and cracked black pepper until well combined.

Coat Bacon: Spread the brown sugar mixture evenly over the bacon slices, coating them generously.

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.

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

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.

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.

Add Wet Ingredients: Add the room temperature egg, ½ cup of room temperature whole milk, and the cooled tangzhong to the dry ingredients.

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.

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.

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.

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

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.

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.

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.

Sprinkle with Bacon: Sprinkle the crumbled candied bacon evenly over the cinnamon-sugar filling.

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

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.

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.

Preheat Oven: While the rolls are rising, preheat the oven to 325°F (165°C).

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.

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

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.

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.

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.

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

Frost Rolls: Once the cinnamon rolls have cooled slightly but are still warm, spread the bourbon maple frosting generously over the tops.

Garnish with Bacon: Sprinkle the reserved candied bacon strips over the frosting.

Serve: Serve the Bourbon Maple Bacon Cinnamon Rolls warm and enjoy!