A decadent, ultra-fluffy cinnamon roll infused with bourbon, sweet maple, and crispy candied bacon. These rolls are rich, indulgent, and unforgettable — the kind of brunch centerpiece that makes you feel like a baking legend.
Description
These cinnamon rolls take everything you love about classic rolls and push them to a luxurious new level. With smoky-sweet candied bacon, a bourbon-kissed maple glaze, and soft, buttery spirals, this recipe transforms ordinary cinnamon rolls into an unforgettable flavor experience.
Introduction
Cinnamon rolls are already a comfort-food masterpiece — soft, warm swirls drenched in icing. But this version amplifies the indulgence by adding caramelized bacon, real maple syrup, and a touch of bourbon for depth. The result is a harmony of sweet, salty, smoky, and buttery goodness that tastes like a brunch celebration.
Why You’ll Love This Recipe
• Features homemade candied bacon for a crispy, sweet-salty punch
• Soft, fluffy dough that rises beautifully
• Maple and bourbon give the glaze incredible depth
• Perfect for brunch, holidays, or showing off your baking skills
• Freezes well and reheats beautifully
Ingredients
For the Candied Bacon
• 6 slices thick-cut bacon
• 3 tablespoons brown sugar
• 1 tablespoon maple syrup
For the Dough
• ¾ cup warm milk
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 1 large egg
• ¼ cup melted butter
• 3 cups all-purpose flour
• 1 teaspoon salt
For the Filling
• ½ cup softened butter
• 1 cup brown sugar
• 2 tablespoons cinnamon
• ¼ teaspoon nutmeg
• ½ cup chopped candied bacon
For the Maple Bourbon Glaze
• 1 ½ cups powdered sugar
• 2 tablespoons maple syrup
• 1–2 tablespoons bourbon (to taste)
• Pinch of salt
• 1–2 tablespoons milk (as needed)
Instructions
Step 1: Make the Candied Bacon
Preheat oven to 375°F (190°C).
Lay bacon on a parchment-lined sheet pan.
Sprinkle with brown sugar and brush lightly with maple syrup.
Bake 15–20 minutes until caramelized and crisp.
Cool completely, then chop.
Step 2: Make the Dough
Warm the milk until just lukewarm. Combine with yeast and sugar; let sit 5–10 minutes until foamy.
Add egg and melted butter, whisking to combine.
Add flour and salt, mixing until a soft dough forms.
Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
Step 3: Roll and Fill
Punch down the dough and roll into a 12 × 16-inch rectangle.
Spread softened butter evenly over the surface.
Mix brown sugar, cinnamon, and nutmeg; sprinkle over the butter.
Scatter the chopped candied bacon evenly.
Roll tightly from the long edge and pinch the seam.
Cut into 12 rolls using a sharp knife or dental floss.
Step 4: Second Rise
Arrange rolls in a greased 9 × 13-inch baking pan.
Cover and let rise 30–45 minutes until puffy and nearly doubled.
Step 5: Bake and Glaze
Bake at 375°F (190°C) for 20–25 minutes, until golden and baked through.
While the rolls cool slightly, whisk together powdered sugar, maple syrup, bourbon, salt, and milk (if needed).
Drizzle the warm glaze generously over the rolls.
Top with extra candied bacon if desired.
Variations
• No-bourbon version: Replace bourbon with milk + ½ teaspoon vanilla.
• Extra maple flavor: Add ½ teaspoon maple extract to the glaze.
• Crunch boost: Add toasted pecans inside the filling.
• Spicier filling: Add a pinch of cardamom or clove.
Tips for Best Results
• Use thick-cut bacon — it candies better and keeps its texture.
• Don’t skip the second rise — it makes rolls extra fluffy.
• Brush baked rolls with melted butter for a glossy finish.
• Serve warm for the gooiest texture.
• Reheat leftovers in the microwave for 10 seconds or in the oven for 5 minutes.
• These rolls freeze beautifully — bake, cool, wrap, and freeze.
Storage Tips
• Room temperature: Store for 1 day in an airtight container.
• Refrigerator: Up to 3 days. Reheat before serving.
• Freezer: Up to 2 months. Thaw and warm before glazing (or freeze with glaze already on).
Serving Suggestions
Serve warm with hot coffee, a maple latte, fresh berries, or scrambled eggs for a full brunch spread.
FAQs
Can I make the dough overnight?
Yes. Let the dough rise once, roll and shape, then refrigerate overnight. Bake in the morning.
Can I skip the bacon?
Yes — they become Maple Bourbon Cinnamon Rolls.
Does the bourbon cook out?
Most of the alcohol stays in the glaze since it isn’t baked. Use a no-bourbon version if preferred.
Conclusion
Bourbon Maple Bacon Cinnamon Rolls elevate the classic cinnamon roll into something unforgettable — soft, gooey, smoky, sweet, and irresistibly rich. With candied bacon and a maple-bourbon glaze, these rolls bring pure brunch luxury to your table.