Bourbon Maple Bacon Cinnamon Rolls Recipe

I have a hard time saying no to a cinnamon roll, especially when it comes out of the oven warm, soft, and covered in frosting. But these bourbon maple bacon cinnamon rolls are a little different from the usual breakfast rolls I make. I get the familiar cinnamon sugar filling, then there are little salty pieces of candied bacon tucked inside, and the whole thing gets finished with maple bourbon cream cheese frosting.

I made these on a morning when I wanted something that felt extra special without turning breakfast into an all-day project. The bacon is the part that caught me off guard. Candied bacon by itself is already dangerous in my kitchen, but putting it inside a fluffy cinnamon roll with maple and bourbon was honestly a very good decision.

I also really like the dough here. I use a tangzhong, which sounds fancier than it actually is. I basically cook a little flour and water together until it becomes a thick paste, then work it into the dough. It helps give me that soft, fluffy texture I want in a cinnamon roll without making the rolls heavy.

A Few Things I Like About These Rolls

I think the best part of this recipe is how the flavors stay balanced. I get sweetness from the brown sugar and maple syrup, smoky saltiness from the bacon, cinnamon warmth in the middle, and just enough bourbon flavor in the frosting to make everything taste deeper.

I don’t use bourbon to make these taste strongly alcoholic. I use it more like a flavor booster. The maple syrup keeps it cozy and sweet, while the bourbon gives the frosting a little edge. I usually start with one teaspoon and taste it before adding more.

The bacon also needs to be thick-cut. I learned this the hard way with thinner bacon. It can crisp up too quickly and become almost brittle before the sugar coating has a chance to get properly caramelized. Thick-cut bacon gives me pieces that are crisp around the edges but still substantial enough to chop and put inside the rolls.

I also save some of the nicest bacon pieces for the tops. I know it is a small thing, but I like seeing those little candied pieces sitting on the frosting. It tells everybody exactly what kind of cinnamon roll they’re about to eat.

Ingredients I Used for the Recipe

• 1 pound thick-cut bacon: I use this for the candied bacon filling and the topping. The thicker slices hold up better while baking.
• 1/2 cup brown sugar: I mix this with the bacon to create that sticky, caramelized coating.
• 4 tablespoons maple syrup: I use maple syrup in the bacon coating for sweetness and that familiar maple flavor.
• 2 tablespoons bourbon: I add this to the bacon mixture for a warm, slightly smoky flavor.
• 1 teaspoon cracked black pepper: I use just enough to keep the candied bacon from tasting overly sweet.
• 2/3 cup water and 1/4 cup bread flour: I cook these together to make the tangzhong for the dough.
• 3 2/3 cups bread flour: I use bread flour for the soft, stretchy cinnamon roll dough.
• 1/3 cup granulated sugar: I add this to sweeten the dough itself.
• 2 teaspoons instant yeast: I use instant yeast to help the rolls rise and become fluffy.
• 1 teaspoon fine sea salt: I add this to balance all the sweetness.
• 1/3 cup whole milk: I use room-temperature milk to add richness to the dough.
• 1/3 cup heavy cream: I add cream for an especially tender dough.
• 1 large egg: I use the egg to add richness and structure.
• 8 tablespoons unsalted butter: I knead this into the dough for a soft, buttery texture.
• 10 tablespoons unsalted butter: I use this separately in the cinnamon sugar filling.
• 3/4 cup light brown sugar: I mix this with butter and cinnamon for the sweet filling.
• 2 teaspoons cinnamon: I use this for that classic cinnamon roll flavor.
• 6 tablespoons unsalted butter: I use this in the maple bourbon frosting.
• 4 ounces cream cheese: I add this to make the frosting creamy and slightly tangy.
• 1 cup powdered sugar: I use this to sweeten and thicken the frosting.
• 2 tablespoons maple syrup: I add this to the frosting to bring the maple flavor forward.
• 1-2 teaspoons bourbon: I add this gradually to the frosting until I like the flavor.

How to Make Bourbon Maple Bacon Cinnamon Rolls?

Step 1 – Make the Candied Bacon

I start with the bacon because it needs time to cool before I can chop it. I heat my oven to 375°F and line a baking sheet with parchment paper. Then I lay out the thick-cut bacon in a single layer.

I mix the brown sugar, maple syrup, bourbon, and cracked black pepper in a small bowl and spread that mixture over the bacon. I don’t worry if it looks a little messy. It is going to bubble and caramelize in the oven anyway.

I bake the bacon for about 30-40 minutes, watching it closely near the end. Bacon thickness can make a big difference here. Once it is crispy, I transfer it to a wire rack with tongs and let it cool completely.

I reserve about 1/2 cup of the nicer strips for the topping, then chop the rest into small pieces. I have definitely eaten a few pieces while doing this. I consider that part of the cooking process.

Step 2 – Make the Tangzhong

I whisk the water and 1/4 cup of bread flour together in a small saucepan. I cook it over medium heat for about 4-5 minutes, whisking constantly, until it turns into a smooth, thick paste.

I take it off the heat and let it cool to room temperature. I don’t want to add it while it is piping hot because I want the rest of the dough ingredients to stay at the right temperature.

Step 3 – Knead the Soft Dough

I put the remaining bread flour, granulated sugar, instant yeast, and salt into my stand mixer bowl. I add the room-temperature milk, heavy cream, egg, and cooled tangzhong.

I knead everything with the dough hook on low for about 2-3 minutes, just until a rough dough comes together. Then I add the room-temperature butter about 1/2 tablespoon at a time.

I let each addition disappear into the dough before adding the next one. This part takes patience, but I don’t rush it. I knead for another 10-12 minutes, until the dough looks smooth, elastic, and slightly tacky.

I used to add extra flour whenever dough felt sticky, and that habit has ruined more than one batch of rolls for me. With this dough, I resist that urge. A little tackiness is exactly what I want.

Step 4 – Make the Cinnamon Filling

I mix the softened butter, brown sugar, and cinnamon together until I have a smooth, spreadable filling. I like to have this ready before I roll the dough because once the dough is stretched out, I want to move fairly quickly.

Step 5 – Roll, Fill, and Cut the Dough

I roll the dough on a lightly floured surface into a rectangle about 21 by 15 inches. Then I spread the cinnamon filling all over the surface, right out to the edges.

I sprinkle the chopped candied bacon evenly over the filling and gently press it down with my hands. This helps keep the bacon from falling out while I roll and cut the dough.

I use a pizza cutter to cut twelve strips, each roughly 1 3/4 inches wide. I roll each strip away from me and place the rolls into a parchment-lined metal 9×13-inch baking pan.

Step 6 – Let the Rolls Rise

I cover the pan with plastic wrap and leave it somewhere warm for about 1-2 hours. I don’t focus too much on the clock because my kitchen temperature changes from day to day. I look for the rolls to become noticeably puffy and soft.

When they have risen enough, the rolls should be touching or nearly touching their neighbors. That’s when I know they are ready for the oven.

Step 7 – Bake Until Soft and Gooey

I heat the oven to 325°F near the end of the rising time. Then I bake the rolls for about 30-40 minutes.

I prefer checking the middle roll with an instant-read thermometer rather than relying only on color. I look for about 185°F in the center. The tops should be just starting to turn golden, while the middle stays soft and gooey.

I used to overbake cinnamon rolls because I was nervous about the centers being underdone. These taught me to stop sooner. If I wait until the whole pan looks deeply golden, I usually end up with rolls that are firmer than I wanted.

Step 8 – Make the Maple Bourbon Frosting

While the rolls bake, I beat the softened cream cheese and butter until smooth. I add the powdered sugar on low speed first so it doesn’t fly all over my kitchen, then increase the speed and beat until the frosting becomes light and fluffy.

I mix in the maple syrup and start with 1 teaspoon of bourbon. I taste it, then add another teaspoon if I want a stronger bourbon flavor.

Step 9 – Frost and Finish the Rolls

I let the rolls cool for about 15-20 minutes before spreading the frosting over them. I like doing this while they are still warm because the frosting softens slightly and settles into all those little cinnamon swirls.

I finish them with the reserved candied bacon strips. Then I try to serve them before I start picking at the edges of the pan, which is honestly easier said than done.

Tips I Keep in Mind

• I always choose thick-cut bacon. It gives me better texture and is less likely to burn while the maple-brown sugar coating caramelizes.
• I let the candied bacon cool completely. Warm bacon is harder to chop cleanly and can make the filling greasy.
• I don’t add too much flour to the dough. Slightly tacky dough gives me softer rolls after baking.
• I make sure the butter is soft. Cold butter takes longer to incorporate and makes the dough much harder to work with.
• I give the rolls enough room in the pan. They need space to puff up as they rise and bake.
• I watch the bacon near the end of baking. The sugar coating can go from beautifully caramelized to burnt faster than I expect.
• I taste the frosting before adding more bourbon. One teaspoon gives me a subtle flavor, while two teaspoons make it more noticeable.
• I use the center roll as my doneness check. Looking for about 185°F helps me keep the centers soft without leaving them underbaked.
• I don’t frost them straight out of the oven. Giving them 15-20 minutes to cool keeps the frosting from completely melting away.

The Way I Like to Serve These Cinnamon Rolls

I usually serve these warm with coffee, and I don’t need much else beside them. The rolls are rich enough that I prefer a simple drink with them rather than another sweet side.

I also think these work surprisingly well as an afternoon dessert. The maple and bourbon frosting makes them feel a little more grown-up than an ordinary cinnamon roll, while the bacon keeps them firmly in that sweet-and-savory territory that I really love.

If I am making them for a weekend breakfast, I like getting the bacon and dough started early so I am not trying to do everything at the same time. The bacon can cool while I work on the dough, and once the rolls are in the pan, I have a little breathing room before they need to go into the oven.

What I like most after making these a few times is that they don’t feel like a novelty recipe. The bacon is fun, the bourbon gets attention, and the maple makes everything smell amazing, but underneath all of that I still get the soft, buttery cinnamon roll I wanted in the first place. That is what keeps me making them.

Print Recipe

Bourbon Maple Bacon Cinnamon Rolls Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 116 hrs

Cooking Temp: 325  C Servings: 12 Estimated Cost: $ 25 Calories: 875 kcal

Best Season: Fall, Winter, Spring, Year-round

Description

I make these soft, fluffy cinnamon rolls with a tangzhong dough, brown sugar cinnamon filling, and crisp candied bacon tucked inside. I finish each warm roll with maple bourbon cream cheese frosting for a sweet, salty, buttery breakfast treat.

ingredients

Servings

Candied Bacon

• 1 pound thick-cut bacon (Use thick-cut slices for substantial pieces that caramelize without becoming brittle.)
• ¹⁄₂ cup brown sugar (For the caramelized bacon coating.)
• 4 tablespoons maple syrup (For the bacon coating.)
• 2 tablespoons bourbon (Adds a warm, slightly smoky flavor.)
• 1 teaspoon cracked black pepper (Balances the sweetness of the bacon coating.)

Tangzhong and Dough

• ²⁄₃ cup water (For the tangzhong.)
• ¹⁄₄ cup bread flour (For the tangzhong.)
• 3 ²⁄₃ cups bread flour (Use the remaining flour for the dough.)
• ¹⁄₃ cup granulated sugar (Sweetens the dough.)
• 2 teaspoons instant yeast (Helps the rolls rise.)
• 1 teaspoon fine sea salt (Balances the sweetness.)
• ¹⁄₃ cup whole milk (Bring to room temperature.)
• ¹⁄₃ cup heavy cream (Bring to room temperature for a tender dough.)
• 1 large egg (Use at room temperature.)
• 8 tablespoons unsalted butter (Use softened or room-temperature butter and add gradually during kneading.)

Cinnamon Filling

• 10 tablespoons unsalted butter (Softened and easy to spread.)
• ³⁄₄ cup light brown sugar (For the cinnamon sugar filling.)
• 2 teaspoons ground cinnamon (For classic cinnamon flavor.)
• 1 batch chopped candied bacon (Reserve about 1/2 cup of the nicest bacon pieces for topping and chop the remaining bacon for the filling.)

Maple Bourbon Cream Cheese Frosting

• 6 tablespoons unsalted butter (Softened.)
• 4 ounces cream cheese (Softened.)
• 1 cup powdered sugar (Add gradually.)
• 2 tablespoons maple syrup (For maple flavor.)
• 1-2 teaspoons bourbon (Start with 1 teaspoon, taste, and add more if desired.)

Instructions

Make the Candied Bacon

1. Prepare the bacon

   I heat the oven to 375°F and line a baking sheet with parchment paper. I arrange the thick-cut bacon in a single layer.
   Keep the slices in a single layer so the sugar coating caramelizes evenly.

2. Add the maple bourbon coating

   I mix the brown sugar, maple syrup, bourbon, and cracked black pepper in a small bowl, then spread the mixture over the bacon.
   The coating may look messy before baking, but it will bubble and caramelize in the oven.

3. Bake and cool

   I bake the bacon for 30-40 minutes, watching closely toward the end because the sugar can burn quickly. Once crisp and caramelized, I transfer the bacon to a wire rack and let it cool completely.
   Bacon thickness affects the cooking time, so I rely on texture and appearance as well as the stated time.

4. Chop the bacon

   I reserve about 1/2 cup of the nicest bacon pieces for topping and chop the remaining candied bacon into small pieces for the filling.
   The bacon should be completely cool before chopping so it stays crisp and does not make the filling greasy.

Make the Tangzhong

1. Cook the tangzhong

   I whisk the water and 1/4 cup bread flour together in a small saucepan. I cook the mixture over medium heat for 4-5 minutes, whisking constantly, until it becomes a smooth, thick paste.
   Keep whisking to prevent lumps and scorching.

2. Cool the tangzhong

   I remove the tangzhong from the heat and let it cool to room temperature before adding it to the dough.
   Do not add the tangzhong while it is piping hot.

Make the Dough

1. Combine the dough ingredients

   I add the remaining bread flour, granulated sugar, instant yeast, and salt to my stand mixer bowl. I add the room-temperature milk, heavy cream, egg, and cooled tangzhong.
   A stand mixer with a dough hook works best for this rich, soft dough.

2. Start kneading

   I knead with the dough hook on low for 2-3 minutes, just until a rough dough forms.
   The dough does not need to look smooth yet.

3. Add the butter

   I add the room-temperature butter about 1/2 tablespoon at a time, letting each addition disappear into the dough before adding the next.
   I avoid adding extra flour even if the dough feels sticky. Slight tackiness helps keep the finished rolls soft.

4. Finish kneading

   I continue kneading for another 10-12 minutes, until the dough looks smooth and elastic and feels slightly tacky.
   The dough should be soft and stretchy rather than dry or stiff.

Make the Cinnamon Filling

1. Mix the filling

   I mix the softened butter, light brown sugar, and cinnamon until I have a smooth, spreadable filling.
   I prepare the filling before rolling out the dough so I can work quickly once the dough is stretched.

Roll, Fill, and Cut

1. Roll out the dough

   I roll the dough on a lightly floured surface into a rectangle about 21 by 15 inches.
   Use only enough flour to prevent sticking so the dough stays soft.

2. Add the filling and bacon

   I spread the cinnamon filling over the entire dough rectangle, then sprinkle the chopped candied bacon evenly over the top. I gently press the bacon into the filling.
   Pressing the bacon down helps keep it in place while cutting and rolling.

3. Cut and shape the rolls

   I use a pizza cutter to cut twelve strips, each roughly 1 3/4 inches wide. I roll each strip away from me and place the rolls into a parchment-lined metal 9x13-inch baking pan.
   Arrange the rolls with enough room for them to expand during proofing.

Rise and Bake

1. Let the rolls rise

   I cover the pan with plastic wrap and leave it somewhere warm for about 1-2 hours, until the rolls are noticeably puffy, soft, and touching or nearly touching their neighbors.
   The exact rising time depends on the temperature of the kitchen, so I use the appearance of the rolls as the main guide.

2. Preheat the oven

   Near the end of the rising time, I heat the oven to 325°F.
   Preheating near the end of the rise helps prevent the rolls from sitting too long before baking.

3. Bake the rolls

   I bake the rolls for 30-40 minutes, until the tops are just starting to turn golden.
   I check the center roll with an instant-read thermometer and look for about 185°F. I avoid waiting for the entire pan to become deeply golden because that can make the rolls firmer.

Make the Maple Bourbon Frosting

1. Beat the butter and cream cheese

   I beat the softened cream cheese and butter until smooth.
   Both ingredients should be soft enough to blend easily.

2. Add the powdered sugar

   I add the powdered sugar on low speed first, then increase the speed and beat until the frosting is light and fluffy.
   Starting on low keeps the powdered sugar from flying out of the bowl.

3. Add maple syrup and bourbon

   I mix in the maple syrup and start with 1 teaspoon of bourbon. I taste the frosting and add another teaspoon if I want a stronger bourbon flavor.
   I use bourbon as a flavor booster rather than making the frosting strongly alcoholic.

Frost and Serve

1. Cool the rolls briefly

   I let the baked rolls cool for about 15-20 minutes before frosting them.
   The rolls should still be warm, but not hot enough to completely melt the frosting.

2. Frost the rolls

   I spread the maple bourbon cream cheese frosting over the warm rolls, letting it soften slightly and settle into the cinnamon swirls.
   I prefer frosting them while still warm for a softer, gooier finish.

3. Finish with bacon

   I top the frosted rolls with the reserved candied bacon pieces and serve them warm.
   These are especially good with coffee and can also be served as a rich afternoon dessert.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 875kcal

% Daily Value *

Total Fat 48 gg74%

Saturated Fat 24 gg120%

Trans Fat 0.8 gg

Cholesterol 135 mgmg45%

Sodium 480 mgmg20%

Potassium 300 mgmg9%

Total Carbohydrate 72 gg24%

Dietary Fiber 2 gg8%

Sugars 39 gg

Protein 18 gg36%

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Calcium 100 mg mg

Iron 3 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I use thick-cut bacon because it holds up better during caramelization and gives the rolls substantial bacon pieces. I let the candied bacon cool completely before chopping it, and I avoid adding extra flour to the dough even when it feels slightly tacky. The rolls are best served warm after cooling for 15-20 minutes, and the bourbon in the frosting can be adjusted from 1 to 2 teaspoons to suit the desired flavor.

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