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These bourbon maple bacon cinnamon rolls became my ultimate weekend breakfast indulgence when I wanted something that would make Saturday morning feel like a special occasion. Combining homemade cinnamon rolls with candied bacon and a bourbon maple frosting creates this incredible sweet and salty experience that's basically like having breakfast and dessert at the same time. I discovered this recipe when I was looking for something over-the-top to make for my husband's birthday breakfast, and now it's become our tradition for any morning that deserves to feel extra special.
My mother-in-law, who's made cinnamon rolls for decades, tried these and said they were the best she'd ever had. She couldn't believe how the bacon actually made the sweet flavors taste even better instead of competing with them. Now she specifically asks me to make them when she visits because she says they're "restaurant quality."
Ingredients
- Candied bacon: Brown sugar, maple syrup, and bourbon create incredible flavor
- Tangzhong method: Makes the rolls incredibly soft and fluffy
- Bourbon in multiple places: Both in the bacon and the frosting for complex flavor
- Homemade dough: Way better texture than using store-bought
- Perfect balance: Sweet cinnamon filling with salty, smoky bacon
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Step-by-Step Instructions
- Making the candied bacon
- Preheat your oven to 375°F and line a baking sheet with parchment. Lay out thick-cut bacon strips and mix brown sugar, maple syrup, bourbon, and black pepper in a bowl. Spread this mixture over the bacon and bake for 30-40 minutes until crispy. Cool completely, then chop most into crumbs and save some strips for topping.
- Creating the dough
- Make tangzhong by whisking water and flour in a saucepan over medium heat for 4-5 minutes until it forms a paste. In your stand mixer, combine flour, sugar, yeast, and salt, then add egg, milk, and the cooled tangzhong. Knead for 2 minutes, then gradually add softened butter and knead 8-10 minutes until smooth and elastic.
- First rise and shaping
- Let the dough rise in a buttered bowl for about an hour until doubled. Roll into a 15x18 rectangle, spread with the cinnamon sugar filling (leaving a border at the top), sprinkle with candied bacon crumbs, then roll up and cut into 12 pieces.
- Second rise and baking
- Place rolls in a parchment-lined 9x13 pan, cover, and let rise another hour until doubled. Bake at 325°F for 24-30 minutes until golden brown.
- Bourbon maple frosting
- While they cool, mix softened butter and cream cheese until smooth, then add powdered sugar, maple syrup, and bourbon to taste. Spread over warm rolls and top with reserved bacon strips.
I learned that the tangzhong step is what makes these rolls so incredibly soft and tender. My first attempt without it was good, but adding this technique created rolls that stayed soft for days instead of getting dry the next morning.
Perfect Serving Ideas
These are rich enough to be the star of breakfast or brunch, but they're amazing with good coffee or fresh orange juice. They also work beautifully as dessert with a scoop of vanilla ice cream. The bourbon flavor makes them perfect for adult brunches or special celebrations.
Making Them Different
Try different bacon seasonings like adding cayenne for heat or using different bourbon varieties for different flavor profiles. Sometimes I add chopped pecans along with the bacon for extra texture, or use different spices in the cinnamon filling like cardamom or nutmeg.
Make-Ahead Magic
You can prepare these the night before and refrigerate after the second rise, then bake in the morning. Just let them come to room temperature before baking and add a few extra minutes to the cooking time. The candied bacon can be made days ahead and stored in an airtight container.
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These bourbon maple bacon cinnamon rolls have become one of those special recipes that makes any occasion feel more memorable. The combination of homemade cinnamon roll comfort with that incredible sweet and salty bacon element creates something that's both familiar and completely unique. They're the kind of breakfast that makes people remember exactly where they were when they had them, which is pretty much the highest compliment any recipe can get.
Frequently Asked Questions
- → What is tangzhong and why use it in cinnamon rolls?
- Tangzhong is a Japanese technique where you cook flour and water into a paste. It creates incredibly soft, fluffy, and long-lasting cinnamon rolls that stay fresh longer.
- → Can I make these without the bourbon?
- Absolutely! You can omit the bourbon from both the bacon glaze and frosting, or substitute with vanilla extract for extra flavor.
- → How far ahead can I prep these cinnamon rolls?
- You can make them through the second rise, then refrigerate overnight. Let them come to room temperature before baking, adding 5-10 extra minutes if needed.
- → What if my candied bacon burns?
- Watch it carefully, especially if using thinner bacon. If edges start to blacken, remove from oven and discard any burnt pieces before chopping.
- → Can I freeze these cinnamon rolls?
- Yes! Freeze the baked, unfrosted rolls for up to 3 months. Thaw, warm slightly, then add fresh frosting and bacon before serving.