Maple Bacon Rolls (Printable Version)

Soft cinnamon rolls layered with maple glaze, crispy bacon, and fluffy tangzhong dough—perfect for any special breakfast.

# Ingredients:

→ Glazed Bacon

01 - ⅓ cup granulated sugar
02 - 1 pound thick, sliced bacon
03 - 4 tablespoons maple syrup
04 - 1 teaspoon freshly ground black pepper
05 - 2 tablespoons bourbon whiskey

→ Dough & Tangzhong

06 - ¾ cup water
07 - ¼ cup all-purpose flour (for starter)
08 - 3½ cups all-purpose flour (measured carefully)
09 - 2 teaspoons instant yeast
10 - ½ teaspoon fine salt
11 - 1 whole egg, room temperature
12 - ⅓ cup white sugar
13 - 4 tablespoons soft butter, unsalted
14 - ½ cup whole milk, not cold

→ Filling with Cinnamon

15 - ⅔ cup packed light brown sugar
16 - ½ cup unsalted butter, softened
17 - 1 cup crumbled glazed bacon
18 - 2 teaspoons ground cinnamon

→ Frosting with Bourbon

19 - ¾ cup powdered sugar
20 - 2 oz softened cream cheese
21 - 4 tablespoons unsalted butter, soft
22 - ½ cup candied bacon strips for garnish
23 - ½ to 1 teaspoon bourbon (your preference)
24 - 2 tablespoons pure maple syrup

# Steps:

01 - Turn the oven to 375°F and place parchment paper on a baking sheet. Lay out all the bacon slices evenly. Mix bourbon, black pepper, syrup, and sugar, then coat each piece. Bake for 30-40 minutes until crispy and caramelized.
02 - Move bacon onto a rack to cool completely. Slice about ½ cup into neat strips for your topping, and chop the rest for filling.
03 - Combine water with the ¼ cup flour in a small pot. Stir with a whisk constantly on medium heat for 4-5 minutes until a thick paste forms. Let cool off.
04 - In your stand mixer’s bowl, blend flour, sugar, yeast, and salt. Add milk, the tangzhong, and egg. Let the dough hook run for 2 minutes to form a rough dough.
05 - Slowly feed in pieces of softened butter while the mixer is running, allowing them to mix in completely. Keep kneading until a smooth, stretchy dough forms in about 8-10 minutes.
06 - Shape dough into a smooth ball and drop it seam-side down in an oiled bowl. Cover with plastic wrap and let it rest in a warm spot for an hour to double in size.
07 - Roll dough out into a rectangle about 15x18 inches. Mix up the butter, sugar, and cinnamon until creamy, then spread over the dough, leaving a border along the top. Sprinkle crushed bacon evenly.
08 - With a pizza cutter, slice the dough into 12 one-and-a-half-inch-wide strips. Roll each one tightly and nestle them into a parchment-lined pan.
09 - Put plastic wrap over the pan and let the rolls rise for an hour. Turn the oven to 325°F, then bake the rolls 24-30 minutes until golden on top.
10 - Whip cream cheese and butter together until smooth. Mix in powdered sugar, bourbon, and maple syrup. Spread over the warm rolls and finish with bacon strips on top.

# Notes:

01 - Use the spoon-and-level method or a scale for exact flour measurement.
02 - The tangzhong method makes these rolls extra soft and airy.
03 - Keep an eye on thin bacon; it cooks faster than thicker cuts.
04 - Keep any leftovers sealed in the fridge for up to 4 days. Warm before eating.

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