Description
Deliciously indulgent cinnamon rolls infused with bourbon and topped with crispy bacon, perfect for a special breakfast or brunch.
Ingredients
Scale
- 3 1/4 cups (410g) all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/2 tsp salt
- 3/4 cup (180ml) warm whole milk
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
- 6 slices thick-cut bacon, cooked crisp and chopped
- 1/2 cup (100g) packed brown sugar
- 2 tbsp ground cinnamon
- 4 tbsp (56g) unsalted butter, softened for filling
- 1/3 cup (80ml) pure maple syrup
- 2 tbsp bourbon
- 1 cup (120g) powdered sugar for glaze, plus extra if needed
- Pinch of salt
Instructions
- Make the dough: In a large bowl, whisk together the warm milk, yeast, and a pinch of sugar. Allow it to sit for about 5–10 minutes until it becomes foamy. Stir in the melted butter, egg, remaining sugar, and salt. Gradually add the flour while mixing until a soft dough forms. Knead the dough on a floured surface for 6–8 minutes until it is smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 45–60 minutes.
- Prepare filling and bacon: While the dough rises, cook the bacon until it’s crispy. Drain on paper towels and chop into small pieces. In a separate bowl, combine the brown sugar, cinnamon, and softened butter to create a spreadable filling. In a small saucepan, mix the maple syrup and bourbon, simmering for 2–3 minutes to meld the flavors; set aside.
- Roll and fill: On a lightly floured surface, roll the dough into a 12×16 inch rectangle. Evenly spread the cinnamon-brown sugar mixture over the dough, sprinkle the chopped bacon on top, and drizzle 1–2 tablespoons of the reserved bourbon-maple syrup over the filling.
- Cut and proof: Tightly roll the dough from the long edge into a log, pinching the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal rolls and arrange them in a greased 9×13 inch baking pan. Cover loosely and let them rise again until nearly doubled, about 20–30 minutes while preheating the oven to 350°F (175°C).
- Bake: Bake the rolls in the preheated oven for 22–25 minutes, or until they are golden brown and cooked through. If the tops brown too quickly, tent lightly with foil for the last 5–7 minutes.
- Glaze and finish: While the rolls bake, prepare the glaze by whisking together powdered sugar, the remaining bourbon-maple mixture (adding more maple syrup if needed), and a pinch of salt to create a pourable glaze. When the rolls are warm from the oven, drizzle the glaze over the top and sprinkle with extra crispy bacon bits. Serve warm and enjoy!
Notes
For a lactose-free version, substitute non-dairy milk and for a vegetarian twist, replace bacon with a plant-based alternative.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 20g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: cinnamon rolls, bacon, bourbon, breakfast, brunch, dessert