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I whipped up these bourbon maple bacon cinnamon rolls on a Saturday morning when I was determined to make breakfast extra awesome. Imagine gooey, fluffy rolls loaded with sweet candied bacon and topped with a boozy maple glaze—that's basically dessert dressed up as breakfast. I first made these to wow my husband for his birthday, and honestly, now they're our favorite treat for mornings when we want something totally over the top.
My mother-in-law’s baked a lot of cinnamon rolls over the years, but after trying these, she claimed they topped them all. She was stunned that the bacon actually amped up the sweetness instead of clashing. Now whenever she visits, she requests these specifically, calling them "better than any bakery."
Amazing Ingredients
- Candied bacon first: You mix up brown sugar, bourbon, and maple syrup—totally next level
- Tangzhong step: Keeps your rolls super soft and pillowy
- Bourbon action everywhere: Goes in both the glaze and the bacon for deep flavor
- Homemade dough for sure: No store-bought stuff—texture is unbeatable
- Spot-on blend: Sticky cinnamon inside, salty bacon crunch outside
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Foolproof Step Guide
- Make the bourbon glaze
- Take room-temp butter and cream cheese, whip till smooth. Toss in powdered sugar, a splash of bourbon, drizzle of maple syrup—mix till it’s creamy. Set it aside to frost those rolls later.
- Bake the cinnamon rolls
- Oven to 325°F, pan lined and ready. After second rise, bake for 24-30 minutes—look for golden, not too dark.
- Let them rise and shape
- When your dough’s mixed, let it puff up in a greased bowl (about an hour). Roll into a big rectangle, slather on cinnamon sugar, sprinkle your bacon crumbles, roll it all up, slice twelve fat rolls.
- Get that dough going
- Make tangzhong by heating water and a little flour—keep stirring till it’s thick and pasty. Add it to flour, sugar, yeast, salt, milk, and egg in the mixer. Knead a bit, add in soft butter, keep going till stretchy smooth.
- Make the bacon crunchy
- Bake thick bacon strips at 375°F with a crumbly mix of brown sugar, maple, bourbon, black pepper on top—about 30-40 minutes. Cool it, crumble most, save a few strips for topping.
The tangzhong trick really does make these rolls soft, even a couple days later. The first time I skipped it, they were tasty—just not as melt-in-your-mouth. Now I never make rolls without this step.
Awesome Ways to Enjoy
They totally steal the show at breakfast or brunch. Pair them with coffee or juice for a chill morning at home. Or go all out and serve as dessert with a scoop of vanilla ice cream—seriously, people won’t stop talking about them. The bourbon glaze makes them a favorite for grown-up get-togethers.
Fun Twists to Try
Mix up your bacon game by tossing in cayenne or using various bourbons for different flavors. Sometimes I throw in chopped pecans for an extra crunch, or swap in spices like cardamom or nutmeg to change up the filling vibe.
Make-Ahead Tricks
Build the rolls the night before, refrigerate after the second rise, and bake fresh in the morning after letting them warm up a bit. Add extra time if they’re cold. Bacon can be candied days early and kept sealed—makes things easy!
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Every time I make these bourbon maple bacon cinnamon rolls, they turn an ordinary morning into something friends and family always remember. It’s part familiar, part something totally fresh. People always remember where and when they had these. That’s the kind of meal I love to share.
Recipe FAQs
- → How does tangzhong help make softer rolls?
- Tangzhong is a cooked paste from flour and water. It traps moisture, so your rolls stay softer and fresher longer.
- → Can I leave out the bourbon entirely?
- Of course! Skip it in the glaze and frosting, or swap it out with vanilla if you'd like more flavor.
- → When should I prep these cinnamon rolls if I want them fresh?
- Make them up to the second rise, stash them in the fridge overnight, and bring them back to room temp before baking. Add an extra few minutes in the oven if needed.
- → What can I do to avoid burning my bacon?
- Watch the bacon closely—thin cuts cook faster. If it browns too quickly or burns, toss out the bad pieces.
- → Can I freeze these rolls before serving?
- Yes! Keep them unfrosted in the freezer for up to three months. Warm them up, add fresh glaze and bacon, and they're ready to go!