Bourbon Maple Bacon Cinnamon Rolls

Indulge in the heavenly combination of sweet and savory with these Bourbon Maple Bacon Cinnamon Rolls. These delightful rolls are infused with the rich flavors of crispy bacon, smooth maple syrup, and a touch of bourbon, creating a breakfast or brunch treat that’s truly unforgettable. The aroma that fills your kitchen as they bake is mouthwatering, drawing everyone in for a taste. Each roll boasts a fluffy texture layered with a sweet cinnamon filling that perfectly complements the crunchy, caramelized bacon. Ideal for special occasions or leisurely weekends, these rolls are sure to impress family and friends alike. Gather your ingredients and let’s get rolling!

Ingredients

450 g smoked bacon: Adds a savory, smoky element that enhances the sweetness of the rolls.
110 g light brown sugar: Provides a deep caramel flavor when baked with the bacon.
60 ml pure maple syrup: Sweetens the rolls with rich, natural maple goodness.
30 ml bourbon whiskey: Elevates the flavor profile with its distinct warmth and richness.
1 tsp freshly cracked black pepper: Adds a hint of spice to balance the sweetness.
30 g all-purpose flour: Used in the tangzhong to give the dough a tender texture.
180 ml water: Combines with flour to create the base of the tangzhong.
440 g all-purpose flour: The main flour used in the dough, providing structure.
67 g granulated sugar: Sweetens the dough to complement the filling.
2 tsp instant yeast: Helps the dough rise and become fluffy.
0.75 tsp fine sea salt: Balances flavors and strengthens the dough.
120 ml whole milk: Adds richness and moisture to the dough.
1 large egg: Provides richness and helps with binding.
4 tbsp unsalted butter, softened: Enriches the dough for a tender result.
113 g unsalted butter, room temperature: Used in the filling to create a spreadable consistency.
135 g light brown sugar: Sweetens the filling with caramel notes.
2 tsp ground cinnamon: Provides classic cinnamon roll flavor.
1 cup crumbled candied bacon, reserved: Adds a delightful crunch and sweetness in the filling.
56 g unsalted butter, room temperature: Used in the frosting to create a smooth texture.
57 g cream cheese, room temperature: Adds creaminess and tang to the frosting.
95 g powdered sugar: Sweetens the frosting for a perfect finish.
2.5–5 ml bourbon whiskey: Used in the frosting to enhance flavor.
30 ml pure maple syrup: Drizzled into the frosting for additional sweetness.
0.5 cup candied bacon strips, reserved: Garnishes the finished rolls for an enticing presentation.

Step-by-Step Instructions

Preheat the Oven: Begin by preheating your oven to 190°C (375°F) and lining a baking sheet with parchment paper.
Prepare the Bacon: Arrange the bacon slices on the prepared tray. In a bowl, mix together light brown sugar, maple syrup, bourbon, and freshly cracked black pepper. Spread this mixture evenly over the bacon.
Bake the Bacon: Place the bacon in the oven and bake for 30 to 40 minutes, or until it’s richly caramelized and crisp. Remove the bacon from the oven and transfer the strips to a wire rack to cool completely. Reserve 0.5 cup of the baked bacon strips for later and chop the rest into fine crumbs.
Make the Tangzhong: In a small saucepan, whisk together 180 ml of water and 30 g of flour. Cook over medium heat, whisking constantly for 4 to 5 minutes until a thick slurry forms. Transfer this tangzhong to a bowl and allow it to cool.
Mix the Dough: In a stand mixer bowl, combine the remaining 440 g of flour, 67 g of granulated sugar, 2 tsp of instant yeast, and 0.75 tsp of fine sea salt. Add the cooled tangzhong, 120 ml of room-temperature milk, and 1 egg. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
Knead the Dough: With the mixer running, gradually add 4 tablespoons of softened unsalted butter in 0.5-tablespoon increments, allowing each piece to integrate before adding the next. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic. It should stick only to the bottom of the bowl. Adjust with flour or milk as necessary.
Let the Dough Rise: Form the dough into a smooth ball and place it seam-side down in a large, lightly buttered bowl. Cover it and let rise in a warm area for 1 hour or until it has doubled in size.
Roll the Dough: Turn the risen dough onto a lightly floured surface. Roll it out into a rectangle measuring approximately 38 x 46 cm, with the long side closest to you.
Prepare the Filling: In a mixing bowl, blend 113 g of room temperature unsalted butter, 135 g of light brown sugar, and 2 tsp of cinnamon until smooth. Using an offset spatula, spread this cinnamon filling evenly over the dough, leaving a 2.5 cm border along the top edge. Sprinkle the crumbled candied bacon over the filling.
Slice the Dough: Slice the dough into twelve 4 cm wide strips using a pizza cutter. Beginning from the edge nearest to you, roll each strip away from you and place them in a parchment-lined 23 x 33 cm pan.
Second Rise: Cover the pan with plastic wrap and allow the rolls to proof for 1 hour at room temperature, or until nearly doubled in volume. Meanwhile, preheat the oven to 162°C (325°F).
Bake the Rolls: Bake the rolls on the center rack for 24 to 30 minutes, or until golden brown on top. Allow them to cool in the pan set over a wire rack.
Make the Frosting: In a medium bowl, blend 56 g of room temperature butter and 57 g of cream cheese until creamy. Gradually incorporate 95 g of powdered sugar, then whisk in 30 ml of maple syrup and 2.5 to 5 ml of bourbon whiskey, adjusting bourbon to taste for flavor intensity.
Frost and Serve: Spread the frosting over the lukewarm rolls. Garnish with the reserved candied bacon strips and serve immediately.

Recipe Details

Prep Time: 1 hour 30 minutes (includes rising time)
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes
Servings: 12 rolls
Calories: Approximately 450 per roll

Tips, Storage & Variations

Tip: For optimal texture, ensure that all ingredients are at room temperature before beginning.
Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: To freeze, wrap individual rolls tightly and store in a freezer-safe bag. They can be frozen for up to 2 months. Thaw at room temperature before reheating.
Variations: Experiment with different flavors by adding dark chocolate chips or nuts to the filling, or replace the bourbon with rum for a different twist.

FAQ

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What can I use instead of bourbon in this recipe?

You can replace bourbon with apple cider or vanilla extract for a non-alcoholic version.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before proceeding with the rolling and baking steps.

How do I know when the rolls are baked properly?

The rolls should be golden brown on top and sound hollow when tapped. Use a thermometer to check that the internal temperature has reached around 90°C (190°F).

What is tangzhong and why do I use it?

Tangzhong is a cooked mixture of flour and water that helps to retain moisture in the dough, resulting in softer, fluffier rolls.

Can I substitute the cream cheese frosting?

Yes, you can use a standard vanilla frosting or a simple glaze made from powdered sugar and milk if you prefer something lighter.

How long should I let the rolls cool before frosting?

Allow the rolls to cool for about 10 to 15 minutes before frosting, which ensures the frosting does not melt off the rolls.

Conclusion

These Bourbon Maple Bacon Cinnamon Rolls are a truly unique twist on a classic favorite, bringing together the best flavors for a breakfast treat. I encourage you to try this recipe and delight your family and friends with these indulgent rolls. For more exciting twists on traditional recipes, explore Bourbon Maple Bacon Cinnamon Rolls – Cambrea Bakes or check out Don’t Go Bacon My Heart: Bourbon-Maple Bacon Sticky Buns – Crumb. Enjoy the deliciousness!

Bourbon Maple Bacon Cinnamon Rolls