Bourbon Maple Bacon Cinnamon Rolls (Print Version)
# Ingredients:
→ Candied Bacon
01 -
1 pound thick-cut bacon
02 -
½ cup brown sugar
03 -
4 tablespoons maple syrup
04 -
2 tablespoons bourbon
05 -
1 teaspoon cracked black pepper
→ Tangzhong & Dough
06 -
¼ cup all-purpose flour (for tangzhong)
07 -
¾ cup water
08 -
3½ cups all-purpose flour (properly measured)
09 -
⅓ cup granulated sugar
10 -
2 teaspoons instant yeast
11 -
¾ teaspoon fine sea salt
12 -
½ cup whole milk, room temperature
13 -
1 large egg, room temperature
14 -
4 tablespoons unsalted butter, softened
→ Cinnamon Sugar Filling
15 -
½ cup unsalted butter, room temperature
16 -
⅔ cup light brown sugar
17 -
2 teaspoons ground cinnamon
18 -
1 cup candied bacon, crumbled
→ Bourbon Maple Frosting
19 -
4 tablespoons unsalted butter, room temperature
20 -
2 oz cream cheese, room temperature
21 -
¾ cup powdered sugar
22 -
2 tablespoons maple syrup
23 -
½ to 1 teaspoon bourbon (to taste)
24 -
½ cup candied bacon strips for topping
# Instructions:
01 -
Preheat oven to 375°F and line a baking sheet with parchment. Lay bacon strips on the pan. Mix brown sugar, maple syrup, bourbon, and black pepper, then spread over bacon. Bake 30-40 minutes until crispy.
02 -
Transfer bacon to a wire rack to cool completely. Once cool, cut some into strips for topping (about ½ cup) and chop the rest into crumbs for the filling.
03 -
In a small saucepan, whisk together water and ¼ cup flour. Cook over medium heat, whisking constantly, for 4-5 minutes until it becomes a paste-like consistency. Set aside to cool.
04 -
In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Knead with dough hook on low for 2 minutes until rough dough forms.
05 -
With mixer running on low, add softened butter ½ tablespoon at a time, letting each addition incorporate fully. Continue kneading 8-10 minutes until smooth and elastic.
06 -
Shape dough into a smooth ball and place seam-side down in a buttered bowl. Cover with plastic wrap and rise in a warm spot for 1 hour until doubled.
07 -
Roll dough into a 15x18-inch rectangle. Mix butter, brown sugar, and cinnamon until smooth. Spread over dough, leaving 1-inch border at top. Sprinkle with bacon crumbles.
08 -
Using a pizza cutter, cut into 12 strips (1½ inches each). Roll each strip away from you and place in a parchment-lined 9x13 pan.
09 -
Cover with plastic wrap and rise 1 hour until doubled. Preheat oven to 325°F. Bake 24-30 minutes until tops are golden brown.
10 -
Beat butter and cream cheese until smooth. Mix in powdered sugar, maple syrup, and bourbon to taste. Spread over warm rolls and top with bacon strips.
# Notes:
01 -
Measure flour properly using the spoon-level method or a kitchen scale for best results
02 -
The tangzhong technique creates incredibly soft and fluffy cinnamon rolls
03 -
Watch thinner bacon carefully as it may cook faster than thick-cut
04 -
Store leftovers covered in the fridge for 3-4 days and reheat before serving