Last Saturday morning, my youngest came downstairs rubbing his eyes and sniffing the air like a little hound. He stopped midway down the stairs and said, “Are you making bacon and cinnamon rolls?” I smiled, still in my robe, standing over a tray of sizzling bourbon-glazed bacon and a dough-covered counter. These rolls weren’t just breakfast. They were my quiet rebellion against boring weekend routines.

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Truth is, I’ve always had a sweet spot for indulgent baking projects that double as family bonding. My husband and kids aren’t big on overly sugary desserts, but anything involving bacon? It’s a guaranteed win.

That morning, I was inspired by a bourbon bottle tucked in the cabinet from a holiday gift exchange and a nearly empty jar of maple syrup I refused to waste. I decided to play matchmaker with all the flavors we love—smoky, sweet, spiced, and just a hint boozy.

What came out of the oven was a sticky, golden, gloriously messy tray of cinnamon rolls that vanished before lunch. These aren’t your average cinnamon rolls. They’ve got crunch, chew, fluff, and depth. And once you drizzle that maple-bourbon cream cheese frosting and top it with glistening bits of candied bacon? Well, your weekend just upgraded.

Short Description

A warm, gooey cinnamon roll filled with bourbon-glazed candied bacon and cinnamon sugar, topped with maple-bourbon cream cheese frosting and crispy bacon crumbles, this is the ultimate sweet-and-savory breakfast treat.

Key Ingredients

For the Candied Bacon:

1 pound smoked bacon
½ cup packed light brown sugar
¼ cup pure maple syrup
2 tablespoons bourbon whiskey
1 teaspoon freshly cracked black pepper

For the Tangzhong (makes the dough extra soft):

¼ cup all-purpose flour
¾ cup water

For the Dough:

3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons instant yeast
¾ teaspoon fine sea salt
½ cup whole milk, room temp
1 large egg, room temp
4 tablespoons unsalted butter, softened

For the Cinnamon Sugar Filling:

½ cup unsalted butter, room temp
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
1 cup finely chopped candied bacon (from above)

For the Bourbon Maple Frosting:

4 tablespoons unsalted butter, room temp
2 ounces cream cheese, room temp
¾ cup powdered sugar
½ to 1 teaspoon bourbon whiskey
2 tablespoons pure maple syrup
½ cup candied bacon strips, for garnish

Tools Needed

Stand mixer with dough hook
Medium saucepan
Rolling pin
Baking sheet
9×13-inch baking pan
Mixing bowls
Parchment paper
Wire rack

Cooking Instructions

Step 1: Make the Candied Bacon
Preheat oven to 375°F. Line a baking sheet with parchment. Arrange bacon in a single layer. In a small bowl, mix brown sugar, maple syrup, bourbon, and pepper.

Brush or spoon the mixture over each slice. Bake 30–40 minutes, until dark and crispy but not burnt. Let cool on a wire rack. Reserve half for garnish; finely chop the rest for the filling.

Step 2: Prepare the Tangzhong
In a saucepan over medium heat, whisk the flour and water constantly for 4–5 minutes until thick like pudding. Transfer to a small bowl and let cool completely.

Step 3: Make the Dough
In a mixer bowl, combine flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix on low with dough hook for 2 minutes until a rough dough forms.

Gradually add softened butter, ½ tablespoon at a time, letting it incorporate fully. Continue kneading for 8–10 minutes until smooth and elastic. Dough should pull slightly from the bowl but remain tacky.

Step 4: First Rise
Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm spot for 1 hour, or until doubled.

Step 5: Make the Filling
Combine softened butter, brown sugar, and cinnamon in a bowl. Stir until smooth and creamy.

Step 6: Roll and Fill
Turn the risen dough onto a floured surface. Roll it into a 15×18-inch rectangle. Spread the cinnamon sugar filling evenly, leaving a 1-inch border at the top. Sprinkle chopped candied bacon over the filling.

Step 7: Shape the Rolls
Cut the dough into twelve 1.5-inch strips. Roll each strip tightly from bottom to top. Arrange in a parchment-lined 9×13-inch pan, evenly spaced.

Step 8: Second Rise
Cover pan with plastic wrap. Let rolls rise at room temp for 1 hour until puffed and nearly doubled.

Step 9: Bake
Preheat oven to 325°F. Bake rolls 24–30 minutes until tops are golden and centers are soft but set.

Step 10: Make the Frosting
Beat butter and cream cheese until smooth. Add powdered sugar, maple syrup, and bourbon. Blend until fluffy and glossy.

Step 11: Frost and Serve
Spread frosting over warm rolls. Top with candied bacon bits. Serve immediately for ultimate gooeyness.

Why You’ll Love This Recipe

Flavor Bomb: Sweet, salty, smoky, and a subtle hit of bourbon—every bite is balanced and indulgent.

Soft and Fluffy: The tangzhong makes these rolls pillowy and tender, never dry.

Brunch-Worthy: These feel fancy enough for guests but cozy enough for a weekend family treat.

Prep Ahead Friendly: You can chill the shaped rolls overnight and bake fresh in the morning.

Customizable: Adjust the bourbon, skip the bacon, or go heavier on the frosting, it’s up to you.

Mistakes to Avoid & Solutions

Too-Sticky Dough? Add 1 tablespoon of flour at a time. Don’t overdo it or the rolls will turn dry.

Burning the Bacon: Keep a close eye after 30 minutes, sugar burns fast! Rotate the pan if needed.

Under-proofed Dough: Rolls won’t be fluffy. If in doubt, poke gently, the dough should spring back slowly.

Too Runny Frosting: Chill it for 10 minutes, or add 1–2 tablespoons extra powdered sugar.

Rolling the Dough Unevenly: This can cause some rolls to bake faster than others. Use a ruler or fold-and-measure trick if needed.

Serving and Pairing Suggestions

Serve warm with coffee or cold brew for contrast.

Add scrambled eggs or fresh fruit on the side to round out brunch.

Drizzle with extra maple syrup for extra decadence.

Perfect for holiday breakfasts, bridal brunches, or cozy Sundays.

Serve family-style in the baking pan or individually plated with a little extra frosting drizzle.

Storage and Reheating Tips

Storage: Cover tightly with foil or transfer to airtight container. Store at room temp for 1 day or refrigerate up to 4 days.

Freezing: Wrap individually in plastic and foil. Freeze up to 1 month.

Reheat (Oven): 300°F for 10–12 minutes covered with foil to retain moisture.

Reheat (Microwave): 15–20 seconds, covered with a damp paper towel to keep soft.

Reheat (Air Fryer): 300°F for 3–4 minutes for a lightly crisp edge.

FAQs

1. Can I make the dough ahead of time?
Yes! After shaping the rolls, refrigerate overnight. Bring to room temp and let rise slightly before baking.

2. Is the bourbon flavor strong?
It’s subtle and adds depth, not a boozy bite. You can start with ½ tsp or leave it out completely if needed.

3. Can I use turkey bacon instead?
You can, but it won’t crisp the same. Try baking it longer and patting it dry for best texture.

4. What if I don’t have a stand mixer?
Mix and knead by hand, it’ll take a bit longer, around 12–15 minutes of kneading.

5. Can I double this recipe?
Absolutely. Use two pans and rotate them halfway through baking for even results.

Tips & Tricks

Let the tangzhong cool fully or it may scramble the egg in the dough.

Use room-temperature ingredients for smoother blending and even rising.

Grease your hands with butter when shaping the dough, it prevents sticking and adds flavor.

For tighter rolls, roll the dough away from you slowly and firmly.

Save time by using kitchen scissors to cut the rolled dough cleanly.

Recipe Variations

Boozy Apple Pie Rolls: Replace candied bacon with 1 cup sautéed cinnamon apples. Omit pepper in the bacon glaze and add a pinch of nutmeg to the filling. Still use the maple-bourbon glaze.

Pecan Crunch Rolls: Swap bacon for toasted chopped pecans in the filling. Add a pinch of salt to the frosting for balance.

Caramel Latte Rolls: Mix 1 tsp espresso powder into the dough and replace bourbon in the frosting with a splash of vanilla.

Savory Twist: Leave out the cinnamon sugar. Fill with garlic-herb butter and crumbled cooked sausage. Top with parmesan and skip the frosting.

Final Thoughts

Every once in a while, a recipe surprises you in the best possible way—this was one of those moments. I didn’t expect my whole family to fall in love with a bourbon-infused cinnamon roll, but here we are. The blend of flavors hits all the comfort buttons without feeling heavy or fussy.

These rolls are indulgent but rooted in simple pantry staples and real-life ingredients. And honestly? They’ve become the reason my kids set the table on Saturday mornings without being asked. That, to me, is a win.

Whether you’re baking for your crew or treating yourself to a little weekend magic, I hope these rolls bring as much joy to your kitchen as they did to mine. Let them be messy. Let the frosting drip. That’s where all the best moments live in the sweet, sticky middle of it all.

Bourbon Maple Bacon Cinnamon Rolls

This warm cinnamon roll is filled with sweet cinnamon sugar and bourbon-glazed candied bacon, then topped with creamy maple-bourbon frosting and crispy bacon bits. A perfect mix of sweet and savory for breakfast.

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Ingredients

For the Candied Bacon:

1 pound smoked bacon
½ cup packed light brown sugar
¼ cup pure maple syrup
2 tablespoons bourbon whiskey
1 teaspoon freshly cracked black pepper

For the Tangzhong (makes the dough extra soft):

¼ cup all-purpose flour
¾ cup water
For the Dough:
3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons instant yeast
¾ teaspoon fine sea salt
½ cup whole milk room temp
1 large egg room temp
4 tablespoons unsalted butter softened

For the Cinnamon Sugar Filling:

½ cup unsalted butter room temp
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
1 cup finely chopped candied bacon from above

For the Bourbon Maple Frosting:

4 tablespoons unsalted butter room temp
2 ounces cream cheese room temp
¾ cup powdered sugar
½ to 1 teaspoon bourbon whiskey
2 tablespoons pure maple syrup
½ cup candied bacon strips for garnish

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment. Lay bacon flat. Mix brown sugar, maple syrup, bourbon, and pepper, then brush onto bacon.
Bake 30–40 minutes until dark and crisp. Cool on a wire rack. Chop half for filling; reserve half for garnish.
Whisk flour and water in a saucepan over medium heat for 4–5 minutes until thick. Transfer to a bowl and let cool.
In a mixer, combine flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix 2 minutes with a dough hook. Add butter gradually; knead 8–10 minutes until smooth and tacky.
Form dough into a ball, place in greased bowl, cover, and let rise for 1 hour or until doubled.
Mix softened butter, brown sugar, and cinnamon until smooth.
Roll dough into a 15x18" rectangle. Spread filling, leaving a 1" top border. Sprinkle with chopped bacon.
Cut into twelve 1.5" strips. Roll up each strip and place in a parchment-lined 9x13" pan.
Cover and let rise 1 hour until puffed and nearly doubled.
Bake at 325°F for 24–30 minutes until golden and set.
Beat butter and cream cheese. Add powdered sugar, maple syrup, and bourbon. Whip until fluffy.
Spread frosting on warm rolls and top with reserved bacon. Serve warm.