Last Christmas, after the grandkids tore through their gifts and the living room looked like a wrapping paper tornado, I slipped away into the kitchen, apron over my holiday sweater, and started prepping breakfast. My youngest granddaughter had whispered in my ear the night before, “Grandma, can you make those swirly rolls with bacon again?” She meant these—bourbon maple bacon cinnamon rolls.

I first made them as a spur-of-the-moment experiment during a snowstorm two winters ago, when we lost power for half the day and I had to cook using what was on hand. That combo of smoky bacon, dark maple syrup, and a hint of bourbon felt comforting, a little indulgent, and completely unforgettable.

Ever since, they’ve become my signature “holiday morning” bake, though I’ve started making them on rainy weekends too, just because. They smell like a bakery and a whiskey bar had a cozy baby. The kind of rolls you bake slow, savor warm, and maybe sneak another when no one’s watching.

My husband used to call them “breakfast for grownups,” but don’t worry, kids love them too. You can even skip the bourbon if you like (but why would you?). These rolls feel like a warm hug from the oven—sweet, salty, sticky, and completely satisfying.

Short Description

These soft, fluffy cinnamon rolls are packed with sweet and smoky candied bacon, swirled with cinnamon sugar, and topped with a luscious bourbon maple frosting. The perfect indulgent breakfast or brunch treat for any special occasion.

Key Ingredients

For the Candied Bacon:

1 pound smoked bacon
½ cup light brown sugar (packed)
¼ cup pure maple syrup
2 tablespoons bourbon whiskey
1 teaspoon freshly cracked black pepper

For the Tangzhong:

¼ cup all-purpose flour
¾ cup water

For the Dough:

3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons instant yeast
¾ teaspoon fine sea salt
½ cup whole milk, room temperature
1 large egg, room temperature
4 tablespoons unsalted butter, softened

For the Cinnamon Sugar Filling:

½ cup unsalted butter, room temperature
⅔ cup light brown sugar (packed)
2 teaspoons ground cinnamon
1 cup finely crumbled candied bacon (from above)

For the Bourbon Maple Frosting:

4 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
¾ cup powdered sugar
½ to 1 teaspoon bourbon whiskey
2 tablespoons pure maple syrup
½ cup reserved candied bacon strips, for garnish

Tools Needed

Stand mixer with dough hook
Saucepan
Parchment paper
9×13-inch baking pan
Mixing bowls
Rolling pin
Wire rack
Plastic wrap

Cooking Instructions

Step 1: Make the Candied Bacon
Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange bacon slices in a single layer.

In a small bowl, mix brown sugar, maple syrup, bourbon, and black pepper. Brush mixture generously onto both sides of the bacon.

Bake for 30–40 minutes, until deeply caramelized and crisp. Cool completely on a wire rack. Chop 1 cup of bacon for filling; reserve ½ cup for garnish.

Step 2: Prepare the Tangzhong
Whisk flour and water together in a small saucepan over medium heat. Stir constantly until a thick paste forms (about 4–5 minutes).
Transfer to a bowl and cool completely before using.

Step 3: Make the Dough
In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add the cooled tangzhong, milk, and egg. Mix on low speed using the dough hook until dough comes together, about 2 minutes.

Add softened butter, a bit at a time, allowing each piece to incorporate fully. Continue kneading for 8–10 minutes until the dough is soft, elastic, and only slightly sticky.

Transfer dough to a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled.

Step 4: Roll and Fill the Dough
Lightly flour your work surface. Roll out the dough into a 15 x 18-inch rectangle, long side facing you.

In a bowl, mix the butter, brown sugar, and cinnamon until smooth. Spread evenly over the dough, leaving a 1-inch border on the top edge. Sprinkle crumbled candied bacon evenly over the filling.

Step 5: Shape and Proof
Slice dough into twelve 1½-inch strips. Roll each tightly from the bottom up. Place rolls into a parchment-lined 9×13-inch pan. Cover with plastic wrap and let rise at room temperature for 1 hour until puffy and nearly doubled.

Step 6: Bake the Rolls
Preheat oven to 325°F. Bake rolls for 24–30 minutes until golden brown on top. Let them cool slightly in the pan on a wire rack.

Step 7: Make the Frosting
In a bowl, beat butter and cream cheese until creamy. Add powdered sugar, then whisk in maple syrup and bourbon (start with ½ teaspoon and adjust to taste).

Step 8: Frost and Garnish
Spread frosting over slightly warm rolls. Top with the reserved candied bacon strips. Serve immediately and enjoy.

Why You’ll Love This Recipe

Flavor Explosion: Smoky, sweet, salty, and a little boozy, every bite is layered with richness and warmth.

Perfect Texture: Thanks to tangzhong, the rolls are ultra-soft, fluffy, and stay tender for days.

Make-Ahead Friendly: You can prep the dough the night before and bake fresh in the morning.

Eye-Catching: That glossy frosting and bacon garnish makes these rolls a true showstopper.

Crowd Pleaser: Perfect for brunches, birthdays, holidays, or just treating yourself on a slow Sunday.

Mistakes to Avoid & Solutions

Dough too sticky?
Add 1 tablespoon of flour at a time while kneading. Avoid adding too much or the rolls will be dense.

Bacon burning or undercooked?
Watch carefully after 30 minutes. If it’s darkening too fast, tent loosely with foil. Let cool completely before crumbling to avoid soggy pieces.

Butter leaking during baking?
Don’t overfill with butter. Also, roll tightly and place rolls snugly in the pan to prevent gaps.

Flat rolls after proofing?
Room temperature too cold? Try proofing in a slightly warm (but off) oven or near a warm window.

Frosting too runny?
Chill for 5–10 minutes or add 1–2 extra tablespoons of powdered sugar until it thickens.

Serving and Pairing Suggestions

Best served warm, fresh out of the oven with a cup of hot coffee or chai.

Great as a brunch centerpiece with scrambled eggs and fresh fruit.

For dessert, serve with a scoop of vanilla ice cream or a bourbon-laced whipped cream.

Pairs beautifully with salty brunch items like smoked sausage or a sharp cheddar omelet.

Storage and Reheating Tips

Store cooled rolls in an airtight container at room temperature for up to 2 days.

Refrigerate if keeping longer, up to 5 days.

Reheat rolls in the microwave for 15–20 seconds or in a 300°F oven for 10 minutes, covered with foil.

Frosted rolls can be reheated, but add extra frosting if it melts too much.

FAQs

1. Can I make the dough ahead of time?
Yes! You can refrigerate the shaped, unbaked rolls overnight. Let them come to room temperature and rise for about 45–60 minutes before baking.

2. What can I substitute for bourbon?
You can skip it altogether or replace it with vanilla extract for a kid-friendly version.

3. Can I use store-bought bacon bits instead?
No—candied bacon made from scratch is what makes this recipe special. Store-bought won’t give the same flavor or texture.

4. What if I don’t have a stand mixer?
You can knead the dough by hand. It takes about 12–15 minutes of solid kneading.

5. How do I know when the rolls are done baking?
They should be golden on top, and a thermometer inserted into the center of one roll should read about 190°F.

Tips & Tricks

Use room temperature ingredients for a better dough rise.

Don’t skip the tangzhong—it helps the rolls stay soft longer.

To slice the dough cleanly, use unflavored dental floss instead of a knife.

Let the frosting sit at room temp before spreading to make it easier to apply.

Save any leftover candied bacon crumbles for topping oatmeal or pancakes!

Recipe Variations

Spicy Kick: Add ¼ teaspoon cayenne pepper to the candied bacon mix for a sweet-heat twist.

Pecan Crunch: Add ½ cup chopped toasted pecans to the filling for added texture.

Bourbon Caramel Swirl: Drizzle 2 tablespoons of bourbon caramel over the filling before rolling up.

Apple Bacon Rolls: Add ½ cup finely diced apples (sautéed in butter) along with the bacon in the filling.

Maple Glazed Only (No Bourbon): Skip the bourbon entirely and add 1 extra tablespoon of maple syrup to the frosting.

Final Thoughts

These Bourbon Maple Bacon Cinnamon Rolls were born from a simple desire to make something memorable, something comforting, something a little fun. And now, I find joy in passing them along, just like my mom once passed down her sticky bun recipe to me.

I still get messages from family asking, “Are you making the bacon cinnamon rolls again this year?” And my answer is always yes. With a cup of coffee in one hand and a warm roll in the other, life just feels a bit sweeter. Don’t wait for a holiday, these rolls are reason enough to celebrate.

Bourbon Maple Bacon Cinnamon Rolls

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Candied Bacon:
1 pound smoked bacon
½ cup light brown sugar (packed)
¼ cup pure maple syrup
2 tablespoons bourbon whiskey
1 teaspoon freshly cracked black pepper
For the Tangzhong:
¼ cup all-purpose flour
¾ cup water
For the Dough:
3½ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons instant yeast
¾ teaspoon fine sea salt
½ cup whole milk, room temperature
1 large egg, room temperature
4 tablespoons unsalted butter, softened
For the Cinnamon Sugar Filling:
½ cup unsalted butter, room temperature
⅔ cup light brown sugar (packed)
2 teaspoons ground cinnamon
1 cup finely crumbled candied bacon (from above)
For the Bourbon Maple Frosting:
4 tablespoons unsalted butter, room temperature
2 ounces cream cheese, room temperature
¾ cup powdered sugar
½ to 1 teaspoon bourbon whiskey
2 tablespoons pure maple syrup
½ cup reserved candied bacon strips, for garnish

Instructions

Step 1: Make the Candied Bacon
Preheat oven to 375°F. Line a baking sheet with parchment and lay out bacon.

Mix brown sugar, maple syrup, bourbon, and black pepper; brush over both sides of bacon.

Bake 30–40 minutes until caramelized and crisp. Cool on a rack. Chop 1 cup for filling; reserve ½ cup for garnish.

Step 2: Prepare the Tangzhong
In a saucepan over medium heat, whisk flour and water constantly for 4–5 minutes until thick. Transfer to a bowl and let cool.

Step 3: Make the Dough
In a mixer, combine flour, sugar, yeast, and salt. Add tangzhong, milk, and egg. Mix on low for 2 minutes.

Add butter gradually; knead 8–10 minutes until smooth and slightly tacky.

Place in a greased bowl, cover, and let rise 1 hour until doubled.

Step 4: Roll and Fill the Dough
Roll dough on a floured surface into a 15×18-inch rectangle.

Mix butter, brown sugar, and cinnamon; spread over dough, leaving a 1-inch top edge. Sprinkle crumbled bacon over the filling.

Step 5: Shape and Proof
Slice into twelve 1½-inch strips. Roll each up tightly and place in a lined 9×13-inch pan. Cover and let rise 1 hour until nearly doubled.

Step 6: Bake the Rolls
Preheat oven to 325°F. Bake 24–30 minutes until golden. Cool slightly in pan on a wire rack.

Step 7: Make the Frosting
Beat butter and cream cheese until smooth. Add powdered sugar, then mix in maple syrup and bourbon to taste.

Step 8: Frost and Garnish
Spread frosting over warm rolls. Top with reserved bacon strips. Serve warm.