Bourbon Maple Bacon Rolls

This bourbon maple bacon cinnamon roll recipe transforms weekend brunch into a decadent experience where sweet meets savory. The combination of smoky bacon, maple syrup, and bourbon creates an unforgettable flavor profile that elevates traditional cinnamon rolls to gourmet status.

I first created these rolls for a holiday brunch when I wanted something truly memorable. The moment my brother in law took his first bite, his eyes widened, and he declared them the best thing I'd ever baked. Now they're our Christmas morning tradition.

• Smoked bacon thick cut provides the best texture and flavor balance against the sweet dough
• Light brown sugar creates a rich caramelization on the bacon while adding depth to the filling
• Pure maple syrup use the real thing for authentic flavor that artificial substitutes cannot match
• Bourbon whiskey adds subtle oak and vanilla notes that enhance the maple bacon flavoring
• Tangzhong flour mixture this Japanese technique creates ultra soft rolls that stay fresh for days
• Instant yeast more reliable than active dry and requires no blooming in liquid first
• Unsalted butter allows precise control over the saltiness from the bacon
• Cream cheese provides tanginess that balances the sweetness of the frosting

Prepare the Candied Bacon

First transform regular bacon into a sweet and savory delicacy. Line a baking sheet with parchment and arrange bacon slices without overlapping. Combine brown sugar, maple syrup, bourbon and black pepper to create a sticky glaze. Brush this mixture generously over each bacon slice. Bake at 190°C for 30 to 40 minutes until deeply caramelized and crisp at the edges. The bacon should have a lacquered appearance when done. Cool completely on a wire rack until hardened then divide between garnish strips and chopped pieces.

Create the Tangzhong

This Japanese bread technique is the secret to incredibly soft rolls. Whisk flour and water in a small saucepan over medium heat continuously for about 5 minutes. Watch carefully as the mixture thickens into a pudding like consistency resembling thick paste. The tangzhong is ready when lines remain visible when you drag your whisk through it. Cool completely before incorporating into your dough.

Make the Dough

Combine dry ingredients in your stand mixer then add the cooled tangzhong, milk and egg. Mix with dough hook until ingredients come together. Gradually add softened butter in small pieces waiting until each is fully incorporated before adding more. Continue kneading for a full 8 to 10 minutes until the dough becomes smooth, elastic and pulls away from the sides of the bowl while still slightly sticking to the bottom. The long kneading time develops gluten structure critical for perfect texture.

First Rise

Shape dough into a smooth ball by pulling edges underneath to create tension on the surface. Place in a buttered bowl with the smooth side up. Cover with plastic wrap and let rise in a warm spot for about an hour until doubled in size. The dough should look puffy and spring back slowly when gently poked.

Roll and Fill

On a lightly floured surface roll dough into a large rectangle approximately 38 x 46 cm with the long edge facing you. Spread the cinnamon sugar butter mixture evenly across the surface leaving a small border along the top edge. This clean edge helps seal the rolls. Sprinkle the crumbled candied bacon evenly over the filling pressing gently to adhere.

Shape the Rolls

Use a pizza cutter to slice the dough into twelve equal strips. Roll each strip from bottom to top creating individual spiraled rolls. Arrange rolls in a parchment lined baking dish with slight space between each to allow for expansion during the second rise.

Second Rise and Bake

Cover rolls with plastic wrap and let rise at room temperature for about an hour until noticeably puffy and nearly doubled in size. Bake in a preheated 162°C oven for 24 to 30 minutes until golden brown on top but still soft in the center. The lower temperature ensures even baking without over browning.

Create the Frosting

Beat room temperature butter and cream cheese until completely smooth with no lumps. Gradually add powdered sugar followed by maple syrup and bourbon. The frosting should be thick yet spreadable. Apply to rolls while still slightly warm so it partially melts into the crevices.

My absolute favorite part of this recipe is watching people experience that first bite when the flavors all come together. The combination of smoky bacon with the sweet maple bourbon frosting creates this perfect moment of flavor confusion before everything harmonizes into something truly special.

Make Ahead Options

These rolls can be prepared up to the shaping stage then refrigerated overnight. Simply remove from refrigerator and allow to come to room temperature and complete the second rise before baking. For longer storage freeze the shaped unbaked rolls on a baking sheet then transfer to freezer bags once solid. Thaw overnight in the refrigerator then allow to rise at room temperature before baking.

Serving Suggestions

Serve these rolls slightly warm when the frosting is still soft but not completely melted. They pair beautifully with cold brew coffee or a bourbon spiked coffee for adults. For an impressive brunch spread offer them alongside a savory egg dish to balance the sweetness. I love serving these with a side of fresh berries whose tartness cuts through the richness perfectly.

Troubleshooting Tips

If your dough seems too sticky after kneading add flour a tablespoon at a time until it reaches the right consistency. The dough should stick slightly to the bottom of the bowl but pull away from the sides. If your bacon isnt crisping properly during candying check your oven temperature with an oven thermometer and consider increasing by 10 degrees. For a less pronounced bourbon flavor reduce the amount in the frosting to just a teaspoon or omit entirely replacing with vanilla extract.

Recipe FAQs

→ What is the tangzhong method used in this recipe?

Tangzhong is a Japanese bread-making technique where a portion of flour is cooked with liquid (typically water) to create a thick slurry. This pre-gelatinized starch mixture helps the dough retain moisture, resulting in exceptionally soft, fluffy rolls with extended freshness.

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls through the slicing and arranging step, then cover and refrigerate overnight. In the morning, allow them to come to room temperature and complete their final rise (about 1-2 hours) before baking.

→ Can I substitute the bourbon in this recipe?

Absolutely. For a non-alcoholic version, use apple juice or additional maple syrup in place of bourbon. For a different flavor profile, try rum or whiskey instead.

→ Why did my rolls expand unevenly during baking?

Uneven expansion usually happens when rolls are packed too tightly in the pan or when the temperature isn't consistent throughout your oven. Make sure to leave adequate space between rolls (about 1-2cm) and consider rotating the pan halfway through baking.

→ How should I store leftover cinnamon rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds before serving. They can also be frozen unfrosted for up to 1 month.

→ Can I use pre-cooked bacon to save time?

While you can use pre-cooked bacon, the candying process with bourbon and maple syrup is essential for the signature flavor. If using pre-cooked bacon, toss it in the sugar-bourbon-maple mixture and bake for 10-15 minutes until caramelized.