Go Back

Bourbon Maple Bacon Cinnamon Rolls

Bourbon maple bacon cinnamon rolls with a soft, fluffy yeasted dough and a sticky bourbon-maple glaze. Crispy candied bacon crumbles are baked into swirled cinnamon layers for a sweet-salty finish.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 4 cup flour
  • 1 tsp salt
For filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 0.25 tsp nutmeg
  • 8 strips cooked bacon, crumbled
For bourbon maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp bourbon
  • 1 tbsp butter, melted
  • 1 tbsp cream
  • 0.06 tsp flaky sea salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Activate yeast and make the dough
  1. Combine warm milk and yeast, then let it stand briefly until foamy. If it doesn’t foam, start over with fresh yeast before proceeding.
  2. Mix sugar, melted butter, and eggs into the yeast mixture until smooth. The mixture should look glossy and evenly combined.
  3. Add flour and salt, then knead on a lightly floured surface until a soft, elastic dough forms, about 8 minutes. Stop kneading when the dough springs back when lightly pressed.
  4. Place the dough in a lightly greased bowl, cover, and rise at room temperature for 1 hour until doubled in size. It should look airy and wobble slightly when the bowl is nudged.
Fill, roll, cut, and rise
  1. Roll the dough into a 12x18 rectangle on a lightly floured surface. Aim for even thickness so the rolls bake uniformly.
  2. Spread softened butter over the dough, leaving a thin border at the far edge. The surface should be fully coated for a consistent swirl.
  3. Sprinkle brown sugar, cinnamon, and nutmeg evenly over the butter. Look for complete coverage so every bite has spice.
  4. Scatter crumbled cooked bacon over the filling so it’s distributed from edge to edge. Press very lightly so the bacon stays put when rolling.
  5. Roll the dough tightly into a log starting from the 12-inch side, sealing the seam with gentle pressure. The roll should be compact without tearing.
  6. Cut the log into 12 rolls with a clean, even motion. Keep the cut pieces aligned so they fit neatly in the baking dish.
  7. Place rolls cut-side up in a greased 9x13 baking dish, cover, and rise for 45 minutes until puffy. They should fill more of the pan and look soft, with visible air pockets.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes until the tops are golden and the centers look set. Watch for browning at the edges and a slight jiggle in the middle.
  2. Whisk powdered sugar, pure maple syrup, bourbon, melted butter, and cream until smooth and pourable. If it’s too thick, add a tiny splash of cream; if too thin, add a bit more powdered sugar.
  3. Drizzle the bourbon maple glaze over warm rolls right after baking. The glaze should soak in and leave a glossy, sticky layer.
  4. Sprinkle flaky sea salt over the glazed rolls. Finish with a light pinch so it highlights the sweet-and-spicy bacon flavors.

Notes

Pro tip: For best rise and tender texture, make sure the milk is just warm (not hot) before adding yeast, and knead until the dough is smooth and elastic. Store covered in the refrigerator up to 4 days; rewarm in the microwave for 10-20 seconds or in a 300°F oven for 5-7 minutes. Freeze baked rolls (unglazed or glazed) up to 2 months; thaw overnight in the fridge and rewarm before serving. For a lighter option, use low-fat butter and reduced-sugar powdered sugar in the glaze.