Bourbon Maple Bacon Cinnamon Rolls: The Ultimate Sweet and Savory Breakfast Treat

There’s something magical about the aroma of cinnamon rolls baking in the oven that instantly creates a sense of comfort and anticipation. Today, I’m taking this beloved breakfast treat to a whole new level by combining the sweet, spicy notes of traditional cinnamon rolls with the smoky richness of bacon, the depth of bourbon, and the natural sweetness of maple syrup. These Bourbon Maple Bacon Cinnamon Rolls aren’t just breakfast – they’re an experience that bridges the gap between sweet and savory in the most delightful way.

When I first experimented with this recipe, I wasn’t sure if the combination would work. Would the bacon overwhelm the delicate cinnamon flavor? Would the bourbon be too strong? But after several attempts and refinements, I’ve created what I believe is the perfect balance of flavors that create an unforgettable breakfast or brunch centerpiece.

Let me guide you through creating these indulgent, showstopping rolls that will have your family and guests begging for the recipe. Whether you’re an experienced baker or trying your hand at homemade cinnamon rolls for the first time, this recipe includes detailed steps and tips to ensure success.

Ingredients

For the Dough:

• 4 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup water
• 1/3 cup unsalted butter
• 2 large eggs, room temperature

For the Filling:

• 1/2 cup unsalted butter, softened to room temperature
• 1 cup packed brown sugar
• 3 tablespoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup bourbon (quality matters here!)
• 8 slices bacon, cooked crispy and crumbled
• 2 tablespoons maple syrup (pure, not pancake syrup)

For the Maple Bourbon Glaze:

• 2 cups powdered sugar
• 2 tablespoons bourbon
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1-2 tablespoons milk, if needed for consistency

For Garnish:

• 4 slices bacon, cooked crispy and crumbled
• 2 tablespoons maple syrup for drizzling

Equipment Needed

Here’s what you’ll need to have on hand before starting:

• Large mixing bowl
• Stand mixer with dough hook attachment (optional but helpful)
• Rolling pin
• Measuring cups and spoons
• 9×13 inch baking pan
• Parchment paper
• Small saucepan
• Pastry brush
• Wire cooling rack
• Sharp knife or unflavored dental floss (for cutting rolls)
• Mixing bowls for preparing fillings and glaze

Preparation Time

Instructions

Step 1: Prepare the Bacon

Start by cooking the bacon for both the filling and garnish. I find that baking it produces the most consistently crispy results.

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and arrange the bacon slices in a single layer.
3. Bake for 15-20 minutes until crispy, checking frequently near the end to prevent burning.
4. Transfer the bacon to paper towels to drain and cool.
5. Once cooled, crumble 8 slices for the filling and set aside the remaining 4 slices for garnish.

Step 2: Make the Dough

1. In the bowl of a stand mixer (or a large mixing bowl if working by hand), combine 3 cups of flour, sugar, yeast, and salt.
2. In a small saucepan, warm the milk, water, and butter over low heat until the butter is mostly melted and the mixture reaches about 110°F (43°C). It should feel warm to the touch but not hot.
3. Pour the warm liquid mixture into the flour mixture. Add the eggs.
4. Using the dough hook attachment, mix on low speed until combined. If mixing by hand, use a wooden spoon to combine ingredients.
5. Gradually add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl.
6. Increase speed to medium and knead the dough for about 5-7 minutes (or 8-10 minutes by hand on a floured surface) until it becomes smooth, elastic, and slightly tacky.
7. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.
8. Allow the dough to rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.

Step 3: Prepare the Filling

While the dough is rising, prepare your filling:

1. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.
2. In another small bowl, combine 2 tablespoons of bourbon with 2 tablespoons of maple syrup.
3. Have your softened butter ready for spreading, and keep your crumbled bacon nearby.

Step 4: Shape the Rolls

1. Once the dough has doubled in size, gently punch it down to release any air bubbles.
2. On a lightly floured surface, roll the dough into a rectangle approximately 18 × 12 inches. Try to keep the corners as square as possible for even rolls.
3. Using a pastry brush, lightly brush the remaining 2 tablespoons of bourbon over the dough surface.
4. Spread the softened butter evenly over the dough, leaving about a 1/2-inch border around the edges.
5. Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it into the butter with your hands.
6. Distribute the crumbled bacon evenly over the cinnamon-sugar layer.
7. Drizzle the bourbon-maple mixture over everything.

Step 5: Roll and Cut

1. Starting from the long edge closest to you, tightly roll the dough away from you into a log shape, sealing the seam by pinching the dough together.
2. Using a sharp knife or unflavored dental floss (my preferred method for clean cuts), cut the log into 12 equal pieces, each about 1.5 inches thick.

Pro Tip: To use dental floss for cutting, slide a piece of floss under the roll, cross it at the top, and pull the ends in opposite directions to create a clean cut without squishing the roll.

Step 6: Second Rise

1. Grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup.
2. Arrange the cut rolls in the pan, leaving a little space between each for expansion.
3. Cover the pan with plastic wrap or a clean kitchen towel.
4. Let the rolls rise in a warm place for about 45 minutes, or until they’ve puffed up and are touching each other.
5. While the rolls are rising for the second time, preheat your oven to 350°F (175°C).

Step 7: Bake

1. Once the rolls have completed their second rise, bake them in the preheated oven for 25-30 minutes, or until they’re golden brown on top and cooked through.
2. To check for doneness, insert a thermometer into the center of a middle roll – it should read about 190°F (88°C).
3. If the rolls are browning too quickly, you can tent them with aluminum foil halfway through baking.

Step 8: Prepare the Glaze

While the rolls are baking, prepare your maple bourbon glaze:

1. In a medium bowl, combine the powdered sugar, bourbon, maple syrup, melted butter, and salt.
2. Whisk until smooth. If the glaze is too thick, add milk, 1 teaspoon at a time, until it reaches a pourable but still thick consistency.

Step 9: Finish and Serve

1. When the rolls come out of the oven, let them cool in the pan for about 10 minutes.
2. Pour about two-thirds of the glaze over the warm rolls, allowing it to seep into all the nooks and crannies.
3. Let the rolls cool for another 5-10 minutes, then drizzle the remaining glaze over the top.
4. Sprinkle with the reserved crumbled bacon pieces.
5. Drizzle with additional maple syrup if desired.
6. Serve warm for the most indulgent experience.

Storage and Make-Ahead Options

Cinnamon rolls are best enjoyed fresh from the oven, but here are some options if you need to make them ahead:

Make-Ahead Options:

Night Before Method: Prepare the rolls through the cutting step, then place them in your greased pan. Cover tightly with plastic wrap and refrigerate overnight. The next morning, remove them from the refrigerator and allow them to come to room temperature and complete their second rise (about 1 hour) before baking as directed.

Freezer Method: After cutting the rolls and placing them in the pan, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 1 month. The night before baking, transfer the pan to the refrigerator to thaw overnight, then allow them to come to room temperature and rise before baking.

Storage of Baked Rolls:

Reheating Instructions: For the best texture when reheating, warm refrigerated rolls in a 300°F (150°C) oven for about 10 minutes or microwave individual rolls for 15-20 seconds. Frozen rolls should be thawed in the refrigerator overnight before reheating.

Recipe Variations

Want to customize these rolls? Here are some delicious variations:

Spiced Apple Bacon Rolls

• Add 1 cup of diced sautéed apples to the filling
• Include 1/2 teaspoon of ground cardamom in the cinnamon mixture
• Use apple cider instead of bourbon in the glaze

Pecan Bacon Rolls

• Add 1 cup of toasted chopped pecans to the filling
• Sprinkle additional pecans over the top with the bacon garnish

Pumpkin Bourbon Bacon Rolls

• Add 1/2 cup pumpkin puree to the dough
• Include 1 teaspoon pumpkin pie spice in the filling
• Use dark brown sugar instead of light for a deeper flavor

Chocolate Bacon Rolls

• Add 1/4 cup cocoa powder to the dough
• Sprinkle 1/2 cup mini chocolate chips over the filling before rolling

Troubleshooting Tips

Perfect Pairing Suggestions

These indulgent bourbon maple bacon cinnamon rolls pair wonderfully with:

• Strong black coffee
• Freshly squeezed orange juice
• Hot chocolate with a splash of bourbon for adults
• A side of fresh fruit to balance the richness
• Crispy hashbrowns for a full breakfast spread

Nutritional Information

Approximate values per roll:

Note: This information is an estimate based on the ingredients listed and serving size.

Why This Recipe Works

The combination of flavors in these bourbon maple bacon cinnamon rolls creates a perfect balance that elevates the traditional cinnamon roll to something truly special:

• Bourbon adds complexity and subtle vanilla notes that complement the cinnamon
• Maple syrup contributes natural sweetness that enhances both the bacon and the spices
• Bacon provides a savory counterpoint to the sweetness, plus a textural contrast
• Cinnamon and nutmeg provide warmth and aromatic depth

The techniques used in this recipe also contribute to its success:

• Double rise ensures a light, fluffy texture
• Brushing with bourbon adds flavor directly to the dough
• Adding bacon to both filling and topping provides flavor in every bite
• Two-stage glazing guarantees maximum flavor absorption

Frequently Asked Questions

Q: Can I make these rolls without bacon for a vegetarian version?

A: Absolutely! You can omit the bacon entirely or substitute with chopped toasted pecans or walnuts for a similar textural element.

Q: Can I use a non-alcoholic substitute for the bourbon?

A: Yes! You can use apple juice with a splash of vanilla extract as a substitute. For the most similar flavor profile, look for bourbon flavor extract in the baking aisle.

Q: My family doesn’t like strong flavors. Can I reduce the amount of bourbon?

A: Certainly! The bourbon flavor does mellow with baking, but you can reduce the amount or substitute completely as mentioned above.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast. You’ll need the same amount (2¼ teaspoons), but you can skip the proofing step and add it directly to your dry ingredients.

Q: How do I know when the dough has risen enough?

A: The dough should approximately double in size. A simple test is to press two fingers about half an inch into the dough – if the indentation remains, it’s ready. If it springs back completely, it needs more time.

Q: Can I use maple-flavored bacon for this recipe?

A: You can, but I find that using regular bacon and adding pure maple syrup separately gives you better control over the flavor balance.

Q: My rolls are expanding too much and losing their shape when baking. What’s happening?

A: This usually happens when the rolls have overproofed during the second rise. Try reducing the second rise time, or if your kitchen is very warm, do the second rise in a cooler location.

Q: Can I make smaller rolls for a larger crowd?

A: Yes! You can cut the log into 15-18 smaller rolls. Just reduce the baking time by about 5 minutes and check for doneness early.

Final Thoughts

Creating these Bourbon Maple Bacon Cinnamon Rolls takes a bit of time and effort, but the result is truly something special. The combination of sweet, savory, and smoky flavors creates a memorable breakfast experience that’s perfect for holidays, special occasions, or any weekend when you want to treat yourself and your loved ones.

I believe that food should be an experience that engages all the senses, and these cinnamon rolls deliver on that promise – from the intoxicating aroma as they bake to the complex flavors and textures with each bite. While they might seem indulgent, these moments of culinary pleasure are what create lasting memories around the table.

So set aside a morning to try these rolls – the process itself is relaxing and rewarding, and the payoff is absolutely delicious. Your kitchen will smell amazing, and I guarantee these won’t last long!