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Easy bourbon maple bacon cinnamon rolls – sweet and salty, with candied bacon and maple cream cheese frosting
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Bourbon Maple Bacon Cinnamon Rolls

These Bourbon Maple Bacon Cinnamon Rolls are the ultimate sweet and salty indulgence! Soft, fluffy, extra-tender rolls (thanks to the tangzhong method!) are stuffed with crispy candied bacon, swirled with cinnamon sugar, and topped with a dreamy maple cream cheese frosting and even more bacon. Perfect for a show-stopping brunch or decadent breakfast. For another unique twist on a classic, try our Blueberry Cinnamon Rolls.
Prep Time40 minutes
Cook Time30 minutes
Total Time3 hours 30 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: bacon cinnamon rolls, bourbon maple bacon cinnamon rolls, sweet and salty rolls
Servings: 12 rolls
Calories: 580kcal
Author: Angela

Equipment

  • Stand Mixer with Dough Hook For kneading the dough.
  • 9x13 inch Baking Pan For baking the rolls.
  • Small Saucepan For making the tangzhong.

Ingredients

  • 1 lb thick-cut bacon
  • 0.5 cup brown sugar
  • 4 tbsp maple syrup
  • 2 tbsp bourbon
  • 1 tsp cracked black pepper
  • 0.25 cup all-purpose flour (for tangzhong)
  • 0.75 cup water (for tangzhong)
  • 3.5 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 2 tsp instant yeast
  • 0.75 tsp fine sea salt
  • 0.5 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 4 tbsp unsalted butter, softened (for dough)
  • 0.5 cup unsalted butter, room temperature (for filling)
  • 0.66 cup light brown sugar
  • 2 tsp cinnamon
  • 1 cup candied bacon strips, chopped into crumbs
  • 4 tbsp unsalted butter, room temperature (for frosting)
  • 2 oz cream cheese, room temperature
  • 0.75 cup powdered sugar
  • 2 tbsp maple syrup
  • 0.5 to 1 tsp bourbon (to taste)
  • 0.5 cup candied bacon strips, for topping

Instructions

  • Make candied bacon: Preheat oven to 375°F. Lay bacon on a parchment-lined sheet. Mix brown sugar, maple syrup, bourbon, and pepper; spread over bacon. Bake 30-40 minutes until crispy. Cool on a rack, then chop (reserve some whole strips for topping).
  • Make tangzhong: In a saucepan, whisk ¼ cup flour and ¾ cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until a paste forms. Cool to room temperature.
  • Make dough: In a stand mixer, combine 3½ cups flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong. Mix on low until a rough dough forms. Gradually add softened butter, then knead for 8-10 minutes until smooth and elastic.
  • First rise: Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled.
  • Assemble: Roll dough into a 15x18-inch rectangle. Spread with softened butter, then sprinkle with brown sugar and cinnamon. Top with crumbled candied bacon. Roll tightly into a log and cut into 12 rolls. Place in a parchment-lined 9x13 pan.
  • Second rise: Cover and let rise for another hour until puffed and doubled.
  • Preheat oven to 325°F. Bake rolls for 24-30 minutes until golden brown.
  • Make frosting: Beat butter and cream cheese until smooth. Mix in powdered sugar, maple syrup, and bourbon. Spread over warm rolls and top with reserved candied bacon strips. Serve warm.

Notes

Pro Tips: The tangzhong method is the secret to incredibly soft, long-lasting rolls – don't skip it! For the best bacon flavor, use thick-cut bacon. Measure your flour correctly using the spoon-and-level method or a kitchen scale. The candied bacon can be made a day ahead. For overnight rolls, assemble them in the pan, cover, and refrigerate for the second rise; bake them fresh in the morning. The bourbon adds a wonderful smoky depth, but can be omitted.