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Bourbon Maple Bacon Cinnamon Rolls

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Indulge in the ultimate flavor explosion with these Bourbon Maple Bacon Cinnamon Rolls, blending sweet, salty, and smoky elements for a delightful treat.

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, to taste
  • 30 ml pure maple syrup
  • 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. Evenly spread this mixture over the bacon slices.
  3. Bake the bacon on the center rack for 30 to 40 minutes, or until richly caramelized and crisp. Remove from the oven and transfer the strips to a wire rack to cool completely. Reserve 0.5 cup of strips for later and chop the remaining bacon into fine crumbs.
  4. Whisk together the water and flour for the tangzhong in a small saucepan. Cook over medium heat, whisking constantly for 4 to 5 minutes, until a thick slurry forms. Transfer the tangzhong to a bowl and set aside to cool.
  5. Combine the remaining flour (440 g), sugar, yeast, and salt in a stand mixer bowl. Add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for around 2 minutes until a cohesive dough forms.
  6. Add the softened butter in 0.5-tablespoon increments while the mixer is running, allowing each to integrate before adding the next. Continue kneading for 8 to 10 minutes, until the dough is smooth and elastic.
  7. Shape the dough into a ball and place in a lightly buttered bowl. Cover and let it rise in a warm area for about 1 hour or until doubled in size.
  8. Roll the dough out into a rectangle measuring approximately 38 x 46 cm, with the longer side closest to you.
  9. Spread the filling made from room temperature butter, brown sugar, and cinnamon evenly over the dough, leaving a 2.5 cm border along the top edge.
  10. Sprinkle the crumbled candied bacon evenly over the cinnamon-sugar filling.
  11. Slice the dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you and place them in a parchment-lined 23 x 33 cm pan.
  12. Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature.
  13. Preheat your oven to 162°C (325°F).
  14. Bake the rolls for 24 to 30 minutes, or until golden brown on top. Let them cool in the pan on a wire rack.
  15. Blend the butter and cream cheese in a medium bowl until creamy. Then add the powdered sugar, maple syrup, and bourbon, adjusting the bourbon to taste.
  16. Spread the frosting over the lukewarm rolls and garnish with the reserved candied bacon strips. Serve immediately.

Notes

Ensure the dough rises in a warm area for fluffiness. Adjust the bourbon in the frosting to personal preference.

Nutrition

Keywords: cinnamon rolls, bacon, bourbon, dessert, brunch

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