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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.