Description
These Bourbon Maple Bacon Cinnamon Rolls are a sweet and savory treat with layers of warm cinnamon sugar filling, crispy candied bacon, and a decadent bourbon maple frosting. A perfect breakfast indulgence or special occasion dessert, these rolls bring a smoky sweetness with every bite.
Ingredients
Candied Bacon:
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1 pound thick-cut bacon
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1/2 cup brown sugar
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4 tablespoons maple syrup
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2 tablespoons bourbon
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1 teaspoon cracked black pepper
Dough:
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1/4 cup all-purpose flour
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3/4 cup water
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3 1/2 cups all-purpose flour (see notes for measuring below)
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1/3 cup granulated sugar
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2 teaspoons instant yeast
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3/4 teaspoon fine sea salt
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1/2 cup whole milk, room temperature
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1 large egg, room temperature
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Tangzhong from above (as prepared in the candied bacon recipe)
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4 tablespoons unsalted butter, softened
Cinnamon Sugar Filling:
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1/2 cup unsalted butter, room temperature
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2/3 cup light brown sugar
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2 teaspoons cinnamon
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1 cup candied bacon strips (from the candied bacon recipe)
Bourbon Maple Frosting:
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4 tablespoons unsalted butter, room temperature
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2 oz cream cheese, room temperature
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3/4 cup powdered sugar
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2 tablespoons maple syrup
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1/2 –1 teaspoon bourbon
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1/2 cup candied bacon strips, for topping
Instructions
For the Candied Bacon:
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Prepare the bacon: Preheat the oven to 375°F (190°C). Place the bacon on a baking sheet lined with parchment paper.
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Make the candied glaze: In a bowl, mix the brown sugar, maple syrup, bourbon, and cracked black pepper.
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Candy the bacon: Brush the bacon with the glaze mixture, then bake in the oven for 20-25 minutes, turning the bacon halfway through, until crispy and caramelized. Let it cool and chop into bite-sized pieces. Set aside.
For the Dough:
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Make the tangzhong: In a small saucepan, combine 1/4 cup all-purpose flour and 3/4 cup water. Heat over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and allow it to cool.
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Prepare the dough: In a large bowl, combine the granulated sugar, yeast, sea salt, and 3 1/2 cups of flour. Add the tangzhong, milk, egg, and softened butter to the dry ingredients. Mix until the dough comes together and knead for about 10 minutes, until smooth and elastic. Cover the dough with a clean cloth and let it rise for about 1 hour, or until it doubles in size.
For the Cinnamon Sugar Filling:
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Mix the filling: In a bowl, combine the softened butter, brown sugar, and cinnamon to create a smooth cinnamon sugar mixture. Once the dough has risen, roll it out into a large rectangle.
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Assemble the rolls: Spread the cinnamon sugar mixture evenly over the dough, then sprinkle with chopped candied bacon.
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Roll up the dough: Carefully roll the dough into a log, then slice it into 12 even pieces.
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Second rise: Place the rolls into a greased 9×13 baking dish and cover with a cloth. Let the rolls rise for about 30 minutes.
Baking the Rolls:
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Preheat the oven: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
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Cool: Allow the rolls to cool slightly before frosting.
For the Bourbon Maple Frosting:
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Make the frosting: In a bowl, whisk together the softened butter, cream cheese, powdered sugar, maple syrup, and bourbon until smooth and creamy.
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Top the rolls: Drizzle the bourbon maple frosting over the warm rolls and garnish with additional chopped candied bacon.
Notes
For best results, measure flour by spooning it into the measuring cup and leveling it off.
If you prefer less bourbon in the frosting, adjust the amount of bourbon to your taste.
The candied bacon can be prepared in advance and stored in the refrigerator.
- Prep Time: 1 hour (excluding rising times)
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Brunch
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Rolls, Bacon Rolls, Bourbon Maple Rolls, Candied Bacon, Sweet Savory Rolls, Breakfast Rolls, Maple Cinnamon Rolls