At a small church bake sale years ago, I met a gentleman named Earl—a retired train conductor with a beard that looked like it had stories to tell. He bought one of my pies, we struck up a conversation, and he mentioned the best cinnamon rolls he’d ever tasted came from a rail stop diner in Vermont.
“They had bacon baked inside,” he said, almost whispering it like a secret. That detail stuck with me. Months later, I found myself tinkering in my kitchen, chasing that memory.
Maple Bacon Cinnamon Rolls weren’t part of my childhood recipe box, but they feel like they should’ve been. I started with my old sweet roll dough—soft, buttery, and familiar—then added smoky bits of crisp bacon into the filling. The maple glaze came after a chat with a maple syrup vendor at the farmer’s market who insisted that warm syrup is “nature’s candy.” He wasn’t wrong.
Now, every time I make a batch, I think about Earl, the syrup vendor, and how recipes come together like patchwork quilts, stitched from other people’s memories as much as your own. These rolls are tender and warm, with a sticky-sweet glaze that soaks into every swirl. A little savory, a little indulgent, and hard not to eat warm from the pan.
Short Description
A delicious twist on cinnamon rolls—wrapped in maple-glazed bacon, sweetened with brown sugar, and drizzled with maple-enhanced icing—for a perfect sweet-and-savory breakfast treat.
Key Ingredients
- 1 can refrigerated cinnamon rolls (with icing)
- 8 strips thick-cut bacon
- 2 tablespoons brown sugar
- ¼ cup pure maple syrup (for bacon glaze)
- 1 tablespoon pure maple syrup (for icing)
Tools Needed
- Baking sheet
- Parchment paper
- Small saucepan
- 9-inch round baking dish
- Pastry brush
- Whisk
- Cooling rack or oven mitts
Cooking Instructions
Step 1: Prep & Par-Cook Bacon
Preheat oven to 350°F (or per cinnamon roll package). Line a baking sheet with parchment. Arrange bacon strips and bake 12–15 minutes until partially cooked but flexible. Drain excess fat and cool 2 minutes.
Step 2: Make Maple-Brown Sugar Glaze
Combine brown sugar and ¼ cup maple syrup in a saucepan over medium-low heat. Stir 2–3 minutes until thickened and syrupy. Remove from heat.
Step 3: Dip Bacon in Glaze
Brush or dip each bacon strip in the maple glaze on both sides. Set aside on parchment to rest.
Step 4: Prepare Baking Dish
Line or spray a 9-inch round baking dish. Pour half the maple glaze into the bottom, spreading evenly.
Step 5: Wrap Rolls in Bacon
Unroll cinnamon rolls onto clean surface. Wrap each with a glazed bacon strip, trimming as needed. Place wrapped rolls in the dish, snug but not squeezed.
Step 6: Drizzle Glaze & Bake
Pour remaining glaze between and lightly over rolls. Bake 25–30 minutes until rolls are puffed, golden, bacon crisp, and glaze bubbling.
Step 7: Maple-Icing Finish
Whisk icing from the package with 1 tablespoon maple syrup. After rolls rest 5 minutes, drizzle icing over them. Sprinkle bacon bits if desired. Serve immediately.
Why You’ll Love This Recipe
Sweet and Savory Fusion: Chewy cinnamon roll with crisp bacon and maple brings balanced flavors.
Quick Upgrade: No scratch dough—simple to make with canned rolls.
Crowd-Pleasing: Bold enough for brunch or festive enough for holiday mornings.
Kid-Approved Fun: Emma couldn’t stop saying how perfect the maple-bacon combo was.
Minimal Prep, Maximum Impact: Easy steps with visually impressive results.
Mistakes to Avoid & Solutions
Bacon too soft? Bake until fat renders but still pliable—around 12–15 minutes.
Glaze too thin? Let it bubble to coat the back of a spoon before removing from heat.
Rolls underdone? Make sure bacon and glaze don’t overcrowd, center should brown lightly and fluffed.
Icing too runny? Drizzle after a brief rest so it thickens slightly.
Serving and Pairing Suggestions
Serve warm on a platter with coffee or spiced chai.
Pair with fresh fruit—berries or melon balance the richness.
Great addition to brunch alongside quiche or frittata.
Storage and Reheating Tips
Store: Cover leftovers loosely at room temperature up to 1 day; refrigerate beyond that.
Reheat: Warm in a 350°F oven for 5–7 minutes to refresh crispness.
Freeze: Wrap individual rolls and freeze up to 2 months. Thaw and warm before serving.
FAQs
1. Can I use vegan bacon?
Yes, choose thick-cut vegan bacon and follow the same par-cook and glaze steps.
2. Is thick-cut necessary?
Yes, it wraps neatly and keeps structure without falling apart.
3. Can I add nuts?
Try chopped pecans or walnuts in the glaze or on top for crunch.
4. What syrup to use?
Pure maple syrup gives best flavor. Pancake syrup won’t caramelize as well.
5. Can I prep ahead?
Wrap rolls and refrigerate overnight; bake next morning from fridge.
Tips & Tricks
Use quality maple syrup for deeper, richer flavor.
Warm glaze slightly before drizzling to help spread evenly.
Let rolls cool 5 minutes before icing for glossy finish.
Remove excess bacon fat with paper towel for cleaner bites.
Serve with napkins, it’s delightfully sticky!
Recipe Variations
Chocolate-Maple Bacon Rolls:
Add mini chocolate chips on top before baking.
Apple-Cinnamon Bacon Rolls:
Place thin apple slices on dough before rolling; glaze with cinnamon sugar.
Gluten-Free Version:
Use gluten-free cinnamon rolls and ensure bacon is GF.
Final Thoughts
When I brought these to our neighborhood brunch last month, the quietest kid on the block—little Ben—ate three in a row, then asked if I could teach his mom how to make them. That’s all I needed.
Sharing food is how I stay part of something bigger, even after leaving the classroom. These rolls, strange as it sounds, helped make a new memory for someone else and that means everything.
Delicious Maple Bacon Cinnamon Rolls
Print ThisIngredients
- 1 can refrigerated cinnamon rolls (with icing)
- 8 strips thick-cut bacon
- 2 tablespoons brown sugar
- ¼ cup pure maple syrup (for bacon glaze)
- 1 tablespoon pure maple syrup (for icing)
Instructions
Step 1: Prep Bacon
Preheat oven to 350°F. Lay bacon on a parchment-lined sheet and bake for 12–15 minutes until partly cooked but still flexible. Let cool slightly.
Step 2: Make Glaze
In a saucepan, heat brown sugar and ¼ cup maple syrup over medium-low. Stir 2–3 minutes until thick. Remove from heat.
Step 3: Glaze Bacon
Brush or dip bacon strips in the maple glaze. Set aside on parchment.
Step 4: Prep Baking Dish
Grease or line a 9-inch round dish. Spread half of the glaze in the bottom.
Step 5: Wrap Cinnamon Rolls
Unroll cinnamon rolls. Wrap each with a glazed bacon strip and place in the dish.
Step 6: Bake
Drizzle remaining glaze over and between the rolls. Bake 25–30 minutes until golden, puffed, and bubbling.
Step 7: Add Maple Icing
Mix icing from the package with 1 tbsp maple syrup. Let rolls rest 5 minutes, then drizzle icing on top. Add extra bacon bits if you’d like. Serve warm.
