Name: Bourbon Maple Bacon Cinnamon Rolls
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 450 g smoked bacon; 110 g light brown sugar; 60 ml pure maple syrup; 30 ml bourbon whiskey; 1 tsp freshly cracked black pepper; 30 g all-purpose flour (for tangzhong); 180 ml water (for tangzhong); 440 g all-purpose flour (for dough); 67 g granulated sugar; 2 tsp instant yeast; 0.75 tsp fine sea salt; 120 ml whole milk, room temperature; 1 large egg, room temperature; 4 tbsp unsalted butter, softened; 113 g unsalted butter, room temperature (filling); 135 g light brown sugar (filling); 2 tsp ground cinnamon (filling); 1 cup crumbled candied bacon (reserved); 56 g unsalted butter, room temperature (frosting); 57 g cream cheese, room temperature (frosting); 95 g powdered sugar (frosting); 2.5–5 ml bourbon whiskey (frosting); 30 ml pure maple syrup (frosting); 0.5 cup candied bacon strips (reserved)

Description

These Bourbon Maple Bacon Cinnamon Rolls combine the sweet, gooey goodness of cinnamon rolls with the savory crunch of candied bacon, enhanced by a rich bourbon maple frosting.

Ingredients

Scale

450 g smoked bacon
110 g light brown sugar
60 ml pure maple syrup
30 ml bourbon whiskey
1 tsp freshly cracked black pepper
30 g all-purpose flour (for tangzhong)
180 ml water (for tangzhong)
440 g all-purpose flour (for dough)
67 g granulated sugar
2 tsp instant yeast
0.75 tsp fine sea salt
120 ml whole milk, room temperature
1 large egg, room temperature
4 tbsp unsalted butter, softened
113 g unsalted butter, room temperature (filling)
135 g light brown sugar (filling)
2 tsp ground cinnamon (filling)
1 cup crumbled candied bacon (reserved)
56 g unsalted butter, room temperature (frosting)
57 g cream cheese, room temperature (frosting)
95 g powdered sugar (frosting)
2.5–5 ml bourbon whiskey (frosting)
30 ml pure maple syrup (frosting)
0.5 cup candied bacon strips (reserved)

Instructions

Make the Candied Bacon: Cook the bacon in a skillet over medium heat until crispy. Remove excess grease, then toss the bacon with brown sugar, maple syrup, bourbon, and black pepper. Bake at 350°F (175°C) until caramelized, about 10 to 15 minutes. Once cool, crumble and set aside.
Prepare the Tangzhong: In a saucepan, combine 30 g of all-purpose flour and 180 ml water. Whisk together over medium heat until thickened. Remove from heat and let cool to room temperature.
Mix the Dough: In a large mixing bowl, whisk together the remaining 440 g of flour, granulated sugar, instant yeast, and fine sea salt. Add the cooled tangzhong, whole milk, egg, and softened butter. Knead until the dough is smooth and elastic, about 8-10 minutes.
Let the Dough Rise: Cover the dough with a damp cloth and let rise in a warm place until doubled in size, approximately 1-1.5 hours.
Shape the Rolls: Roll out the dough on a floured surface into a rectangle. Spread the softened butter over the surface, then sprinkle with light brown sugar, ground cinnamon, and crumbled candied bacon.
Roll and Slice: Tightly roll the dough and slice into 12 equal pieces. Place them in a greased baking dish and let rise again until puffy, about 30 minutes.
Bake the Rolls: Preheat the oven to 375°F (190°C) and bake for 20-25 minutes or until golden brown.
Make the Frosting: While baking, combine room temperature butter, cream cheese, powdered sugar, bourbon, and maple syrup in a bowl. Mix until smooth.
Frost and Serve: Drizzle the bourbon maple frosting over warm rolls and top with reserved candied bacon strips.

Notes

Serve warm with coffee or a dollop of whipped cream for added indulgence. Rolls can be frozen for future enjoyment.

Prep Time: 60 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 450
Sugar: 18g
Sodium: 800mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 14g
Cholesterol: 45mg

Keywords: cinnamon rolls, bourbon, bacon, breakfast, brunch, dessert, indulgent, holiday