Bourbon Maple Bacon Cinnamon Rolls
A delightful twist on a classic treat, these rolls combine the sweetness of maple with the savory flavor of bacon and a hint of bourbon, making them perfect for special occasions or a comforting breakfast.
Ingredients
For the bacon
- 450 g smoked bacon
- 110 g light brown sugar
- 60 ml pure maple syrup
- 30 ml bourbon whiskey
- 1 tsp freshly cracked black pepper
For the dough
- 30 g all-purpose flour for thickening slurry
- 180 ml water
- 440 g all-purpose flour
- 67 g granulated sugar
- 2 tsp instant yeast
- 0.75 tsp fine sea salt
- 120 ml whole milk, room temperature
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened for the dough
For the filling
- 113 g unsalted butter, room temperature
- 135 g light brown sugar
- 2 tsp ground cinnamon
- 1 cup crumbled candied bacon, reserved
For the frosting
- 56 g unsalted butter, room temperature
- 57 g cream cheese, room temperature
- 95 g powdered sugar
- 2.5–5 ml bourbon whiskey to taste
- 30 ml pure maple syrup
- 0.5 cup candied bacon strips, reserved for garnish
Instructions
Preparation
- Preheat the oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon slices on the tray.
- In a bowl, mix the brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture over the bacon slices. Bake for 30–40 minutes until the bacon is caramelized and crisp. Remove from the oven and let cool on a wire rack. Reserve 0.5 cup of the bacon strips for later and chop the rest into crumbs.
- In a small saucepan, whisk together the water and flour. Cook over medium heat for 4–5 minutes until it thickens into a slurry. Let it cool.
Dough Preparation
- In a stand mixer, combine the remaining flour, sugar, yeast, and salt. Add the egg, milk, and cooled slurry. Mix on low speed with a dough hook for about 2 minutes until a cohesive dough forms.
- Gradually add the softened butter in 0.5-tablespoon increments, letting each addition integrate before adding the next. Knead for 8–10 minutes until the dough is smooth and only sticking to the bowl's bottom. Adjust with flour or milk if needed.
- Shape the dough into a ball and place it seam-side down in a buttered bowl. Cover and let it rise in a warm area for 1 hour until doubled in size.
Assembly
- Roll out the dough on a floured surface into a rectangle, about 38 x 46 cm, with the long side nearest you.
- In a separate bowl, mix the softened butter, brown sugar, and cinnamon until smooth. Spread this filling over the dough, leaving a small border at the top.
- Sprinkle the crumbled candied bacon over the filling.
- Cut the dough into twelve strips, each about 4 cm wide. Roll each strip tightly and place them in a parchment-lined 23 x 33 cm pan.
- Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature until nearly doubled.
Baking
- Preheat the oven to 162°C.
- Bake the rolls for 24–30 minutes until golden brown. Let them cool in the pan on a wire rack.
Frosting
- For the frosting, blend the butter and cream cheese in a medium bowl until creamy. Add the powdered sugar, then mix in the maple syrup and bourbon to taste.
- Spread the frosting over the warm rolls and garnish with the reserved candied bacon strips. Serve immediately.
Notes
Make sure your butter is softened for easy mixing. Let your dough rise in a warm place to ensure it doubled in size properly. Adjust the amount of bourbon in the frosting to suit your taste. Use freshly cooked bacon for the best flavor. Feel free to add nuts or chocolate chips to the filling for extra flavor.