Bourbon Maple Bacon Rolls

This bourbon maple bacon cinnamon roll recipe is perfect for any home cook looking to impress at brunch or enjoy a special treat on the weekend. The rich sweetness of the maple glaze with a hint of bourbon pairs beautifully with the smoky savory bacon in every fluffy bite.

When I first made these rolls after a friend recommended bourbon in the glaze, they became an instant favorite for lazy Sunday mornings at home.

Ingredients

• All-purpose flour: provides the structure for soft tender rolls. Choose a flour that is fresh and well stored for best results
• Granulated sugar: feeds the yeast helping the dough rise properly
• Active dry yeast: is essential for creating light airy texture. Make sure it’s not expired for a good rise
• Salt: balances flavor and strengthens gluten
• Warm milk: activates the yeast gently. Aim for 110°F to 115°F—too hot and it kills the yeast, too cool slows the rise
• Unsalted butter: adds richness without extra saltiness. Melted for dough and softened for filling to blend easily
• Eggs: enrich the dough making it tender and moist
• Brown sugar: in the filling adds molasses notes deepening the cinnamon flavor
• Ground cinnamon: is the classic spice for cinnamon rolls. Freshly ground or good quality powder boosts aroma
• Cooked bacon: brings smoky saltiness contrasting the sweet glaze and filling. Use crispy bacon chopped into small bits
• Powdered sugar: for smooth glossy glaze
• Maple syrup: lends natural sweetness and characteristic flavor
• Bourbon: adds warmth and complexity to the glaze. Choose a good quality but affordable bottle
• Milk: used to thin the glaze for perfect drizzling consistency

Instructions

Activate Yeast:

Combine warm milk, granulated sugar, and active dry yeast in a large bowl. Let it rest five to ten minutes until the mixture is frothy. This step kickstarts the fermentation process crucial for fluffy dough.

Mix Ingredients:

Add melted butter, eggs, and salt to the yeast mixture. Gradually stir in flour. The dough will start forming as you incorporate the flour fully. Be patient and keep mixing until combined evenly.

Knead Dough:

Turn the dough onto a lightly floured surface. Knead for five to seven minutes using the heel of your hand pushing and folding the dough back on itself. This develops gluten giving rolls their chewy structure.

Let Rise:

Place the dough in a greased bowl and cover with a damp cloth to keep moisture in. Leave it in a warm spot for about one hour or until doubled in size signaling the yeast has done its job.

Mix Filling:

In a bowl, blend softened butter, brown sugar, and ground cinnamon until smooth and well combined making a luscious filling.

Add Bacon:

Fold chopped crispy cooked bacon into the cinnamon filling spreading smoky flavor throughout.

Roll Out Dough:

Once risen punch the dough down gently to release air. On a floured surface, roll it out into a rectangle about sixteen by twelve inches allowing enough space for the filling.

Spread Filling:

Evenly spread the cinnamon-bacon mixture over the rolled dough to cover every inch.

Roll Up:

Starting with the longer edge, roll the dough tightly into a log shape. Pinch the seam together to seal and prevent filling leakage during baking.

Cut Rolls:

Slice the rolled dough into twelve equal portions and arrange them snugly in a greased nine by thirteen inch baking dish.

Let Rise Again:

Cover the cut rolls with a damp cloth and allow another thirty minutes for the rolls to puff up and get ready for baking.

Preheat Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius so the rolls bake evenly once ready.

Bake:

Place the rolls in the oven for twenty-five to thirty minutes until golden brown and smelling irresistible.

Mix Glaze:

In a bowl whisk powdered sugar, maple syrup, and bourbon together. Add milk slowly until the glaze reaches a drizzling thickness perfect for topping warm rolls.

Glaze Rolls:

Drizzle the bourbon maple glaze over the warm cinnamon rolls right after taking them out of the oven to let the glaze seep in.

Enjoy:

Serve your bourbon maple bacon cinnamon rolls warm fresh from the oven for an unbeatable flavor experience.

What I love about these rolls is the glaze. The warm bourbon blended with rich maple syrup makes the whole kitchen smell like comfort and celebration. These rolls remind me of weekend mornings spent with family gathered around sharing stories and laughter.

Storage Tips

Store leftover cinnamon rolls in an airtight container at room temperature for up to two days. You can also refrigerate them for longer freshness but warm them gently before serving as the glaze can stiffen in cold.

Ingredient Swaps

If you prefer no alcohol, substitute bourbon with extra maple syrup or a splash of vanilla extract for the glaze. For a dairy-free version use plant-based milk and vegan butter alternatives which still produce soft dough.

Serving Ideas

These rolls are incredible with a cup of strong coffee or creamy hot chocolate. For a brunch spread, serve alongside scrambled eggs and fresh fruit to balance rich and savory flavors.

These cinnamon rolls freeze well before baking. After assembling and cutting, wrap the baking dish tightly with plastic wrap and foil then freeze. When ready to bake, thaw in the refrigerator overnight and let rise until puffy before baking as directed.

Frequently Asked Recipe Questions

→ How do I ensure the rolls turn out soft and fluffy?

Use warm milk to activate the yeast and allow the dough to rise twice—once before shaping and again after slicing. Proper kneading develops gluten for elasticity, resulting in a tender texture.

→ Can I adjust the bourbon flavor in the glaze?

Yes, feel free to increase or decrease the bourbon amount in the glaze based on your taste preference. Adding more will enhance its warmth but balance it carefully with the sweetness.

→ What type of bacon works best for these rolls?

Crispy cooked bacon strips chopped finely work best, providing a flavorful contrast without adding excess moisture to the filling.

→ How do I prevent the glaze from becoming too runny?

Add milk gradually to the powdered sugar and maple syrup mixture until you reach a drizzling consistency. A thicker glaze clings better to the warm rolls.

→ Can I prepare the dough the day before baking?

Yes, you can prepare the dough and complete the first rise overnight in the refrigerator. Bring it to room temperature before shaping and let it rise again prior to baking.