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Bourbon Maple Bacon Cinnamon Rolls

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These bourbon maple bacon cinnamon rolls combine smoky bacon, rich maple syrup, and warm cinnamon in a sticky glazed treat perfect for brunch or special mornings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g), plus extra for dusting
  • ¼ cup granulated sugar (50g)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup whole milk (240ml), warmed (about 110°F/43°C)
  • ¼ cup unsalted butter (60g), melted, plus extra for greasing
  • 2 large eggs, room temperature
  • 1 tsp salt
  • ½ cup unsalted butter (115g), softened (for filling)
  • 1 cup brown sugar (200g), packed (for filling)
  • 2 tbsp cinnamon (for filling)
  • 8 slices thick-cut bacon, cooked crisp and chopped (for filling)
  • 2 tbsp pure maple syrup (for filling)
  • 1 ½ cups powdered sugar (180g) (for glaze)
  • ¼ cup pure maple syrup (60ml) (for glaze)
  • 2 tbsp bourbon (for glaze)
  • 3 tbsp unsalted butter (45g), melted (for glaze)
  • 1 tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Activate the Yeast (10 minutes): Warm the milk to about 110°F (43°C). Sprinkle the active dry yeast and 1 tablespoon sugar over the milk, stir gently, and let it sit until foamy and bubbly, about 5 to 10 minutes.
  2. Make the Dough (15 minutes): In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the melted butter, eggs, and the yeast mixture. Mix until a rough dough forms. Knead by hand or with the dough hook on medium speed for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If too sticky, add a little flour, a tablespoon at a time.
  3. First Rise (1 to 1.5 hours): Lightly grease a bowl with butter. Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until doubled in size.
  4. Prepare the Filling: While the dough is rising, cook the bacon until crisp, then chop into small pieces. Mix the softened butter, brown sugar, cinnamon, chopped bacon, and maple syrup in a bowl until combined.
  5. Roll Out the Dough (10 minutes): Once risen, punch down the dough gently. On a floured surface, roll it into a 15×10-inch (38×25 cm) rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
  6. Shape the Rolls (5 minutes): Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls (about 1.5 inches or 4 cm thick).
  7. Second Rise (30-45 minutes): Place the rolls cut-side up in the greased 9×13 inch pan, leaving a little space between each. Cover loosely and let them rise until puffy, about 30 to 45 minutes.
  8. Bake (25-30 minutes): Preheat the oven to 350°F (175°C). Bake the rolls until golden brown and cooked through.
  9. Make the Glaze: While the rolls bake, whisk together powdered sugar, maple syrup, bourbon, melted butter, vanilla, and salt until smooth. Adjust thickness with a little milk or powdered sugar as needed.
  10. Glaze and Serve: Drizzle the sticky bourbon maple glaze generously over the warm rolls. Let them sit for a few minutes so the glaze can soak in before serving.

Notes

If the glaze thickens too much, microwave for 10 seconds and stir. Use dental floss to slice rolls cleanly without squashing. For dairy-free, swap milk with almond or oat milk and use vegan butter. Bourbon can be replaced with vanilla extract or omitted. Dough can be prepared ahead and refrigerated overnight. Avoid adding too much glaze to prevent sogginess. Rolls can be frozen unbaked and baked from frozen with extra time.

Nutrition

Keywords: bourbon, maple, bacon, cinnamon rolls, sticky glaze, brunch, breakfast, sweet treat, homemade

Find it online: https://sparklechew.com/bourbon-maple-bacon-cinnamon-rolls-recipe-easy-sticky-glaze-treats/