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Pull out these bourbon maple bacon cinnamon rolls when you really want to impress at brunch. Soft, cloud-like dough is stuffed with gooey cinnamon sugar and smoky bacon, then drenched in a maple-bourbon glaze. Sure, they take some work, but trust me—they’re absolutely worth it.
Irresistible Ingredients
- Whole milk and a large egg at room temp: These make the dough full-bodied and help with lift
- Freshly cracked black pepper: Lends just the right kick to offset all that sweetness
- Cream cheese and powdered sugar: Go into the velvety frosting that tops things off tangy and smooth
- Fine sea salt: Gives the dough extra flavor
- Ground cinnamon: That’s what brings the classic warmth every good roll needs
- Instant yeast: Gets things going fast since it’s always reliable—just check the date
- Unsalted butter: Stirred in all over for flavor and to make things tender Real butter works best, honestly
- Light brown sugar: Adds rich moisture and a caramel note—just check it has no clumps
- Puré maple syrup: Delivers a deep woodsy sweetness—grab grade A if you can for bolder taste
- Bourbon whiskey: Warms everything up with a nice little kick Use a brand you like to drink
- Granulated sugar: Brings bright, simple sweetness
- All-purpose flour: Needed for both the tangzhong mixture and the dough itself—fresh flour rises best
- Smoked bacon: Gives the rolls a salty twist and smoky flavor Go thick-cut for extra bite
- If you want the full magic, don’t swap ingredients unless you know how to fix any texture shifts. If you can splurge, spring for the best bacon and maple syrup.
Step-by-Step Walkthrough
- Finish and Serve:
- Spread a generous layer of frosting over the warm rolls, top with extra bacon, and dive in while they’re still gooey.
- Make the Bourbon Maple Frosting:
- Whip together the butter and cream cheese until totally smooth. Blend in your powdered sugar, then finish with maple syrup and a shot of bourbon. Adjust so it’s perfectly spreadable.
- Bake the Rolls:
- Pop your pan into the oven for 24 to 30 minutes, looking for a golden top, then let them chill on a wire rack.
- Final Proof:
- Give the rolls their final rise with the pan covered. Wait about an hour at room temp until nearly doubled. Get your oven heating up to 162 degrees while you wait.
- Shape the Rolls:
- Slice your filled dough longways into 12 strips, roll each up, then place them in the lined baking pan. Leave a little room between each one.
- Roll and Fill the Dough:
- Roll the dough on a floured counter into a big rectangle. Spread your cinnamon sugar and butter mix, leaving the edge clean. Sprinkle that candied bacon crumble right across.
- Initial Rise:
- Gather dough into a ball and put it seam down in a greased bowl. Cover up and leave it somewhere warm for an hour or until fluffy and doubled.
- Mix and Knead the Dough:
- Dump flour, sugar, yeast, and salt into your mixer. Add egg, milk, and chilled tangzhong paste. Using the dough hook, mix on low to get a sticky ball then slowly blend in butter. Knead for about 8–10 minutes until stretchy and smooth. If it’s too sticky or dry, tweak with tiny amounts of flour or milk.
- Prepare the Tangzhong:
- Mix flour and water in a saucepan, heat and whisk ‘til thick and pudding-like (about 4–5 minutes). Cool it down before using—this step is key for super soft bread.
- Make the Candied Bacon:
- Lay bacon on a pan, slather on a brown sugar, maple, bourbon, and black pepper glaze, and bake at 190 degrees for 30–40 minutes. Let it caramelize but keep an eye out so it doesn’t burn. After cooling on a rack, save some strips for the top and chop the rest into bits.
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The bacon here is hands-down my favorite part. It turns into something like smoky candy by the end. My dad actually sneaks slices off the rack before the rolls are done, and now he begs me to make these every time family gets together for brunch.
Storing Your Treats
You’ll enjoy these most right when they're fresh but they'll be just fine in an airtight container for up to a day at room temp. After that, stash them in the fridge and they'll last three more days. When you want another, pop one in the microwave or heat in the oven covered with foil to keep them moist. The frosting gets creamy again with a little gentle warming, and they'll taste fluffy as ever.
Swap Ideas
Making these without alcohol? Ditch the bourbon for vanilla when you’re glazing the bacon and mixing up the frosting. Need vegetarian? Try coconut bacon or crispy spiced nuts instead of regular bacon, and plant-based butter and cream cheese do the trick—though the texture will change a bit.
Serving Ideas
Let these shine right in the middle of your brunch spread with strong coffee and fresh fruit salad. Or get truly decadent and serve them up warm with a scoop of vanilla ice cream for dessert. Birthday mornings and holidays—these disappear everywhere!
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Where This Classic Came From
Cinnamon rolls got their start in Northern Europe, but they really took off as a favorite comfort bake in America. Swapping in bacon and bourbon brings a new Southern vibe—marrying sweet and salty in a way that nods to big Southern breakfasts and bourbon-rich desserts.
FAQs About the Recipe
- → How do these buns turn out so fluffy?
It’s the tangzhong trick, where you cook a bit of flour and water together first. It keeps the dough crazy moist and pillowy.
- → Best way to candy the bacon?
Just toss your bacon with brown sugar, maple syrup, bourbon, then some black pepper. Pop it in the oven until it’s totally crispy and sticky.
- → Is it okay to make the bourbon flavor milder or stronger?
For sure! Just drizzle in the bourbon slowly as you mix the frosting. Taste until it’s got the kick you want.
- → Got any tricks for even baking and rising?
Leave space between the rolls in your pan, and don’t rush—let them rise for a whole hour. That way, each one puffs up nice and even.
- → What’s the best way to store them for later?
Pop leftovers in a sealed container on your counter for one day. If you want them to last, keep ’em in the fridge.