Bourbon Maple Bacon Cinnamon Rolls (Print)

Pillowy soft rolls with candied bourbon bacon, brown sugar-cinnamon filling, topped with maple cream cheese frosting.

# Ingredients:

→ Candied Bacon

01 - 450g smoked bacon
02 - 110g light brown sugar
03 - 60ml pure maple syrup
04 - 30ml bourbon whiskey
05 - 1 tsp freshly cracked black pepper

→ Tangzhong

06 - 30g all purpose flour
07 - 180ml water

→ Dough

08 - 440g all purpose flour
09 - 67g granulated sugar
10 - 2 tsp instant yeast
11 - 0.75 tsp fine sea salt
12 - 120ml whole milk, room temperature
13 - 1 large egg, room temperature
14 - 4 tbsp unsalted butter, softened

→ Cinnamon Sugar Filling

15 - 113g unsalted butter, room temperature
16 - 135g light brown sugar
17 - 2 tsp ground cinnamon
18 - 1 cup crumbled candied bacon, reserved

→ Bourbon Maple Frosting

19 - 56g unsalted butter, room temperature
20 - 57g cream cheese, room temperature
21 - 95g powdered sugar
22 - 2.5ml bourbon whiskey
23 - 30ml pure maple syrup
24 - 0.5 cup candied bacon strips, reserved

# Directions:

01 - Preheat oven to 190°C and line a baking sheet with parchment paper. Arrange bacon slices on the prepared tray. In a bowl, combine brown sugar, maple syrup, bourbon, and black pepper. Evenly spread mixture over bacon. Bake on the centre rack for 30–40 minutes until bacon is richly caramelised and crisp. Remove from oven and transfer strips to a wire rack to cool fully. Reserve 0.5 cup of strips for finishing, chop remaining bacon into fine crumbs.
02 - In a small saucepan, whisk together water and flour, then cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer tangzhong to a bowl and allow to cool.
03 - In a stand mixer bowl, combine remaining flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix on low speed with dough hook for 2 minutes until a cohesive dough forms.
04 - With mixer running, add softened butter in 0.5-tablespoon increments, letting each integrate before adding the next. Continue kneading dough for 8–10 minutes until smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk if necessary for optimal texture.
05 - Form dough into a smooth ball. Place seam-side down in a large, lightly buttered bowl. Cover and let rise in a warm area for 1 hour or until doubled in size.
06 - Turn dough onto a lightly floured surface. Roll out a rectangle measuring approximately 38 x 46 cm, with the long side closest to you.
07 - In a mixing bowl, thoroughly combine room temperature butter, brown sugar, and cinnamon until smooth. Using an offset spatula, evenly spread filling over dough, leaving a 2.5 cm border along the top edge.
08 - Sprinkle crumbled candied bacon evenly over cinnamon sugar filling.
09 - Slice dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you and arrange in a parchment-lined 23 x 33 cm pan.
10 - Cover the pan with plastic wrap and let rolls proof for 1 hour at room temperature until nearly doubled in volume. Meanwhile, preheat oven to 162°C.
11 - Bake rolls on centre rack for 24–30 minutes or until golden brown on top. Let cool in pan set over a wire rack.
12 - In a medium bowl, blend butter and cream cheese until creamy. Incorporate powdered sugar, then whisk in maple syrup and bourbon, adjusting bourbon to taste for desired flavour intensity.
13 - Spread frosting over lukewarm rolls. Garnish with reserved candied bacon strips and serve immediately.

# Notes:

01 - The tangzhong method creates exceptionally soft and fluffy cinnamon rolls that stay fresh longer.
02 - For best results, ensure ingredients are at the specified temperatures before beginning.

Back