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Bourbon Maple Bacon Cinnamon Rolls

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Delicious cinnamon rolls infused with smoky bacon, sweet maple syrup, and a hint of bourbon, perfect for indulgent breakfasts.

Ingredients

Scale
  • 450 g smoked bacon
  • 110 g light brown sugar
  • 60 ml pure maple syrup
  • 30 ml bourbon whiskey
  • 1 tsp freshly cracked black pepper
  • 30 g all-purpose flour
  • 180 ml water
  • 440 g all-purpose flour
  • 67 g granulated sugar
  • 2 tsp instant yeast
  • 0.75 tsp fine sea salt
  • 120 ml whole milk, room temperature
  • 1 large egg, room temperature
  • 4 tbsp unsalted butter, softened
  • 113 g unsalted butter, room temperature
  • 135 g light brown sugar
  • 2 tsp ground cinnamon
  • 1 cup crumbled candied bacon, reserved
  • 56 g unsalted butter, room temperature
  • 57 g cream cheese, room temperature
  • 95 g powdered sugar
  • 2.5–5 ml bourbon whiskey (for frosting)
  • 30 ml pure maple syrup (for frosting)
  • 0.5 cup candied bacon strips, reserved

Instructions

  1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.
  2. Combine the brown sugar, maple syrup, bourbon, and black pepper in a mixing bowl. Spread the mixture evenly over the bacon.
  3. Bake the bacon on the center rack for 30–40 minutes until it’s caramelized and crisp. Remove from the oven and transfer the strips to a wire rack to cool. Reserve 0.5 cup of strips for finishing and chop the remaining into fine crumbs.
  4. Whisk together the water and flour in a small saucepan, then cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer this tangzhong to a bowl and let it cool.
  5. Combine the remaining flour, granulated sugar, yeast, and salt in a stand mixer bowl. Add the egg, milk, and cooled tangzhong. Mix on low speed with the dough hook for 2 minutes until a cohesive dough forms.
  6. Add the softened butter in 0.5-tablespoon increments while the mixer is running, letting each piece integrate before adding the next. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
  7. Form the dough into a ball and place it seam-side down in a lightly buttered bowl. Cover and let it rise in a warm area for 1 hour or until doubled in size.
  8. Turn the dough onto a lightly floured surface and roll it into a rectangle measuring approximately 38 x 46 cm (15 x 18 inches).
  9. Mix the room temperature butter, brown sugar, and cinnamon in a bowl until smooth. Spread the filling evenly over the dough, leaving a 2.5 cm (1 inch) border along the top edge.
  10. Sprinkle the crumbled candied bacon evenly over the filling.
  11. Slice the dough into twelve 4 cm (1.5 inches) wide strips using a pizza cutter. Roll each strip away from you and arrange them in a parchment-lined 23 x 33 cm (9 x 13 inches) pan.
  12. Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature until nearly doubled. Meanwhile, preheat the oven to 162°C (325°F).
  13. Bake the rolls for 24–30 minutes or until golden brown. Let cool in the pan set over a wire rack.
  14. Blend the butter and cream cheese in a bowl until creamy. Gradually incorporate the powdered sugar, then whisk in the maple syrup and bourbon, adjusting to taste.
  15. Spread the frosting over the lukewarm rolls and garnish with reserved bacon strips. Serve immediately.

Notes

For best results, ensure all ingredients are at room temperature. Use leftover rolls in an airtight container for up to 3 days.

Nutrition

Keywords: cinnamon rolls, bourbon, bacon, breakfast, brunch, sweet, indulgent

Find it online: https://easydessertideas.com/bourbon-maple-bacon-cinnamon-rolls-2/