Bourbon Maple Bacon Cinnamon Rolls

Savor the perfect blend of sweet and savory in these Bourbon Maple Bacon Cinnamon Rolls. Soft dough is layered with buttery cinnamon sugar and crisp candied bacon, then rolled and baked to golden perfection. A creamy bourbon-maple glaze tops each roll, further enhanced with strips of crunchy bacon for extra indulgence. These rolls combine classic comfort with a gourmet twist, making them ideal for a festive brunch or special treat. Serve warm and enjoy the rich flavors in every bite.

Ingredients

• Bacon: thick cut bacon holds up best for glazing and baking look for slices with good fat to meat ratio
• Brown sugar: for deep sweetness and caramelization in both the bacon and filling choose fresh soft packed sugar for best flavor
• Maple syrup: brings smoky aroma and stickiness go for real maple syrup not pancake syrup for the best taste
• Bourbon: a splash lifts all the flavors and balances the sweet notes pick any that you would enjoy sipping
• Black pepper: adds depth and just a hint of heat use fresh cracked for aroma
• All purpose flour: versatile and gives the rolls their structure sift before measuring for consistent results
• Granulated sugar: brings just enough sweetness to the dough choose fine granulated for quick blending
• Instant yeast: ensures the dough rises quickly and reliably check that the packet is within date
• Fine sea salt: lifts flavors in the dough and topping use a fine grind to distribute evenly
• Whole milk: adds richness and tenderness choose milk at room temperature for better yeast activity
• Unsalted butter: lends richness use a good quality European style for extra flavor
• Egg: gives the dough structure and golden color fresh eggs are best for baking
• Cinnamon: classic flavor partner in the filling opt for Ceylon for a warm sweet-spicy flavor
• Light brown sugar: in the filling for extra caramel flavor keep it lump free by breaking up before mixing
• Cream cheese: in the frosting gives tang and structure use full fat and bring to room temp for easy mixing
• Powdered sugar: creates a creamy smooth frosting sift to avoid lumps

Instructions

Make the Candied Bacon:

Lay bacon strips spaced apart on a parchment lined sheet pan so they crisp evenly and do not steam Each strip should be flat Mix brown sugar maple syrup bourbon and fresh pepper in a small bowl Spread the mixture onto the bacon with a spoon or brush working edge to edge Bake in a hot oven for about thirty to forty minutes rotating the pan halfway through Watch it as thicker bacon takes longer and thinner slices will cook fast Transfer each piece to a wire rack to cool completely as this helps keep them crisp not sticky Once cool reserve half a cup in strips for garnishing and chop the rest to add into the filling

Make the Tangzhong:

Whisk a quarter cup flour with water in a small saucepan to make a paste Set the pan on medium heat whisk constantly for four to five minutes until the mixture is thick and smooth like mashed potatoes Scrape into a bowl and let cool This step makes your dough extra soft and fluffy

Make the Dough:

In the bowl of a stand mixer add all purpose flour granulated sugar instant yeast and fine sea salt Stir to evenly combine Pour in the whole milk and crack an egg into the mix Add the cooled tangzhong Start mixing on low speed with the dough hook until a rough ball forms about two minutes

Add Butter and Knead:

Drop in the softened butter half a tablespoon at a time letting each bit fully incorporate before adding more Once all butter is in knead for eight to ten minutes on low speed until the dough is smooth elastic and starting to clear the sides of the bowl At this point the dough should feel tacky but not wet If it is sticking to the bowl add flour one tablespoon at a time until smooth If too stiff add a splash of milk

First Rise:

Turn the dough onto a lightly floured surface and shape into a round Place seam side down into a buttered bowl Cover with plastic wrap or a towel Let rise in a warm spot for about one hour until doubled in volume

Shape the Rolls:

Dust your surface and roll the dough into a large rectangle about fifteen by eighteen inches The longer side should be horizontal toward you To make the filling combine unsalted butter light brown sugar and cinnamon Blend until totally smooth Use an offset spatula to generously spread mixture all over the dough leaving a one inch bare border at the top edge Sprinkle in the chopped candied bacon for rich salty crunch

Roll and Slice:

Cut the filled dough into twelve strips each about one and a half inches wide Roll up each strip tightly away from your body so the seam lands underneath as you finish Transfer each roll with care and set into a lined nine by thirteen pan Cover pan with wrap and let rise once more about one hour until doubled and puffy

Bake:

Place the pan in a preheated three hundred twenty five degree oven Bake for about twenty four to thirty minutes until golden brown and you smell sugar caramelizing Let the pan cool slightly so the rolls hold their shape when frosted

Make the Frosting:

Mix butter and cream cheese in a medium bowl until smooth Stir in the powdered sugar then whisk in maple syrup and a half to one teaspoon bourbon to taste Spread thickly over warm rolls Scatter the reserved strips of candied bacon for a smoky sweet finishing touch