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Maple Bacon Cinnamon Rolls

Maple bacon cinnamon rolls with a soft, fluffy yeasted dough and a sticky maple glaze. Each swirl is filled with cinnamon, brown sugar, and crispy crumbled bacon, then topped with candied bacon for a sweet-salty finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 1 tsp vanilla
  • 4 cup flour
  • 1 tsp salt
For filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 8 strip bacon cooked and crumbled
For maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp milk
  • 0.5 tsp vanilla
Extra candied bacon for topping
  • 4 strip bacon
  • 2 tbsp maple syrup

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Make the dough
  1. In a mixing bowl, activate the yeast in the warm milk, then add the sugar, melted butter, eggs, and vanilla and stir until combined.
  2. Add the flour and salt and knead until smooth and elastic, about 8 minutes.
First rise and shape
  1. Cover the dough and let it rise for 1 hour, until puffy and doubled in size.
  2. Roll the dough into a 12x18 rectangle on a lightly floured surface.
Fill and roll
  1. Spread the softened butter over the dough, then sprinkle with brown sugar, cinnamon, and the crumbled bacon.
  2. Roll the dough tightly into a log, then cut into 12 even rolls.
  3. Arrange the rolls in a greased 9x13 baking dish and let them rise for 45 minutes, until noticeably swollen.
Bake the rolls
  1. Bake at 375°F for 22-25 minutes, until the tops are golden and the centers look set.
Candied bacon topping
  1. While the rolls bake, bake the bacon strips on a sheet pan glazed with maple syrup at 375°F for 15 minutes, until candied and crisp at the edges.
  2. Let the candied bacon cool slightly, then crumble.
Glaze and finish
  1. Stir the powdered sugar, maple syrup, milk, and vanilla until smooth, then drizzle the glaze over the warm rolls.
  2. Scatter the crumbled candied bacon over the sticky maple glaze and serve warm.

Notes

For the softest rolls, keep the milk warm (not hot) so the yeast blooms without killing it, and knead until the dough feels elastic and smooth. Store covered in the refrigerator up to 4 days; rewarm gently in the microwave. Freeze baked rolls (before glazing) up to 2 months, then thaw and add fresh maple glaze. For a lower-fat option, use turkey bacon or Canadian bacon and reduce the butter in the filling slightly while keeping the cinnamon-sugar layer intact.