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Bourbon maple bacon cinnamon rolls are that ultimate weekend treat when you want to surprise everyone with something over the top. Imagine fluffy rolls swirled with buttery cinnamon sugar and studded with sweet-salty candied bacon, then finished with creamy maple bourbon frosting. The tangzhong technique ensures every bite stays impossibly soft, and those shards of candied bacon on top turn these from classic to legendary.
The first time I made these, half went missing before the pan had even cooled. My family stood around the counter, sneaking bites and grinning at each other. These have become my go-to when hosting brunch or needing breakfast to really impress.
Ingredients
- Thick-cut bacon: Gives the rolls plenty of hearty texture and smoky flavor. Pick slices with good fat marbling.
- Brown sugar: For candying bacon and cinnamon filling. Choose fresh and soft for deeper molasses notes.
- Pure maple syrup: Brings a woodsy sweetness. Avoid pancake syrups and pick Grade A or B real maple.
- Bourbon: Adds grown-up warmth. Use favorite sipping bourbon for best taste.
- Cracked black pepper: Gives a subtle gentle heat across the bacon.
- All-purpose flour: The backbone of the dough. Sift to aerate and avoid dense rolls.
- Instant yeast: Gives reliable rise. Pick fresh yeast and avoid expired packets.
- Whole milk and egg: At room temperature, supply moisture and richness.
- Unsalted butter: Used in dough, filling, and glaze. Softened is key for even blending.
- Light brown sugar and cinnamon blend: For classic gooey spiced filling. Find true cinnamon for boldness.
- Cream cheese: Levels up frosting with a slight tang. Look for blocks, not tub style.
- Powdered sugar: For a cloud-light glaze. Sift to remove lumps.
- Always use real fresh ingredients: For the best flavor payoff.
Step-by-Step Instructions
- Make the Candied Bacon:
- Set the oven to 375°F (190°C) and line a baking sheet with parchment. Ensure full coverage to avoid sticky cleanup.
- Mix brown sugar, maple syrup, bourbon, and cracked pepper in a bowl. Spoon mixture generously over thick bacon slices arranged in a single layer.
- Bake bacon for 30 to 40 minutes, turning halfway through so every edge caramelizes. Watch for crispness and closely monitor the last few minutes.
- When glazed bacon is deep golden, transfer with tongs to a wire rack. Cool completely. The texture gets even crispier as it sits.
- Dice about half the cooled bacon finely for the filling. Cut a few into larger strips for topping. Save extra bits for snacking.
- Prepare the Tangzhong:
- In a small saucepan, whisk together a quarter cup flour and three-quarters cup water. Heat over medium, whisking all the while, until the mix thickens into a smooth pudding-like paste (about four minutes).
- Scoop tangzhong into a bowl. Let it cool to room temperature. This extra step keeps your dough feather-light.
- Mix and Knead the Dough:
- In a mixing bowl, combine flour, sugar, yeast, and salt. Give a quick blend. Add tangzhong, room-temperature milk, and egg.
- Attach the dough hook and mix at low speed just until a shaggy dough forms.
- With mixer running, add softened butter in bits. Let each melt in before adding the next. Knead ten minutes or until dough is shiny, stretchy, and sticks to bowl bottom but not sides. Too sticky? A sprinkle of flour fixes it. Too firm? Add just a dribble of milk.
- Shape dough into a ball, fold the sides under, and place it smooth side up in a buttered bowl. Cover with wrap and rest somewhere warm until doubled in size (about one hour).
- Roll and Fill the Dough:
- Turn dough onto a floured surface. Roll into a fifteen by eighteen-inch rectangle. Keep edges even for rolls that bake up uniform.
- Blend room temperature butter, brown sugar, and cinnamon. Spread the mixture evenly over the dough, leaving a clean border along the top.
- Scatter the chopped candied bacon evenly so every slice is packed with sticky sweet chew.
- Cut twelve even strips with a pizza wheel. Each strip becomes a roll, tightly coiled and placed into a lined nine by thirteen-inch pan.
- Cover the pan loosely and let rolls puff for another hour until nearly doubled.
- Bake and Glaze the Rolls:
- Set oven to 325°F (162°C). Slide in your pan and bake 24 to 30 minutes. Every roll should be golden on top and cooked through in the center. A toothpick tests clean.
- Rest the pan on a wire rack while making frosting.
- Blend butter and cream cheese until completely smooth. Add powdered sugar, mix again, then pour in maple syrup and just enough bourbon to tingle your nose. Beat till creamy.
- Spread glaze onto the warm rolls immediately. Top with reserved bacon strips for a final smoky crunch.
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Maple syrup is my favorite ingredient here. It coats the bacon for caramel edges and turns the frosting super fragrant. My younger brother and I once fought over the last smear of maple frosting in the bowl after making these the first time. We both lost to the family dog licking the spoon.
Storage Tips
Let finished rolls cool completely before covering tightly with foil or storing in an airtight container. They last up to three days on the counter. If you want to savor them longer, pop leftovers in the fridge for up to a week. Warm each roll in the oven at 300°F for five minutes to revive that soft pillowy texture. The frosting actually helps keep them super moist.
Ingredient Substitutions
If you prefer a nonalcoholic version, swap bourbon for an extra teaspoon of maple syrup in both bacon and glaze. Turkey bacon works as a lighter substitute, though nothing matches the richness of thick-cut pork bacon. For a nutty twist, throw in a handful of toasted pecans with the filling.
Serving Suggestions
No need to wait for brunch. These are unforgettable for dessert, holiday breakfast, or even as a midnight snack. They pair well with hot black coffee and a splash of cream. For true showstopping style, serve with extra maple syrup at the table so everyone can swirl their own drizzle.
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These cinnamon rolls redefine indulgence with every bite, leaving everyone eager for seconds—or thirds.
Frequently Asked Questions
- → How do I make the bacon extra crispy?
For extra crispy candied bacon, bake until deep golden and let cool completely on a wire rack. Monitor closely to avoid burning the sugar coating.
- → Can I prepare the dough ahead of time?
Yes, after the first rise, shape the dough and refrigerate overnight. Bring to room temperature before the second rise and baking.
- → What does bourbon add to the rolls?
Bourbon imparts caramel notes and mild warmth, enhancing the sweetness of the maple and bacon. The flavor is subtle but distinct.
- → Can these be made without alcohol?
Absolutely. Omit bourbon and increase maple syrup slightly to maintain sweetness and flavor balance.
- → Is it possible to freeze the baked rolls?
Yes. Freeze unfrosted rolls, then thaw and glaze before serving. They reheat well for fresh flavor and texture.