Can I make these cinnamon rolls ahead of time?

Yes, you can prepare the rolls the night before. After shaping and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature for 30–45 minutes before baking.

What’s the best type of bacon to use in this recipe?

Thick-cut bacon works best because it stays crispy and provides a bold, smoky contrast to the sweetness of the glaze and cinnamon filling.

Can I use store-bought dough instead of making it from scratch?

Absolutely. While homemade dough has a softer, fresher texture, refrigerated cinnamon roll dough can be a great shortcut if you're short on time.

Bourbon Maple Bacon Cinnamon Rolls

Description

These Bourbon Maple Bacon Cinnamon Rollsare a sweet and savory twist on a breakfast classic, featuring soft homemade dough, cinnamon sugar filling, crispy bacon, and a luscious maple glaze. Perfect for brunch or indulgent weekend mornings.

Ingredients

Scale

3½ cups all-purpose flour
2¼ teaspoons instant yeast
½ cup whole milk, warm
¼ cup granulated sugar
2 large eggs
½ cup unsalted butter, melted (plus more for spreading)
½ teaspoon salt
¾ cup brown sugar
1 tablespoon ground cinnamon
6 slices thick-cut bacon, cooked and chopped
1 cup powdered sugar
2–3 tablespoons maple syrup

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Instructions

Cook the Bacon: Cook bacon in a skillet until crispy. Drain on paper towels and let it cool before chopping into small pieces. Set aside for filling and topping.
Activate the Yeast: Warm the milk until just lukewarm—not hot—and combine it with the yeast in a bowl. Let sit for about 5 minutes until foamy, indicating active yeast.
Make the Dough: In a large bowl, mix the flour, sugar, salt, melted butter, eggs, and yeast mixture. Knead until the dough is soft, elastic, and smooth—about 8 to 10 minutes by hand or with a stand mixer.
First Rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place until doubled in size, roughly 1 hour.
Prepare the Filling: Roll the dough out on a floured surface into a rectangle. Spread a thin layer of butter over the surface, then sprinkle with brown sugar, cinnamon, and half of the chopped bacon.
Shape the Rolls: Starting at one long end, roll the dough tightly into a log. Slice into equal pieces and place in a greased baking dish with a little space between each roll.
Second Rise: Cover the rolls and let them rise again until puffy, about 30 to 40 minutes.
Bake the Rolls: Preheat the oven to 350°F (175°C). Bake for 25 to 30 minutes, or until the tops are golden brown and the centers are fully cooked. Cover loosely with foil if they brown too quickly.
Make the Glaze: While the rolls are baking, whisk together powdered sugar and maple syrup until smooth. Adjust thickness by adding more syrup or sugar as needed.
Finish and Serve: Once the rolls have cooled slightly, drizzle the maple glaze over the top and sprinkle with the remaining chopped bacon for extra texture and flavor.

Notes

To make ahead, refrigerate the rolls after shaping and bake the next day. For a dairy-free version, use plant-based milk and butter. You can add a pinch of nutmeg to the filling for extra warmth. If you’re not a bacon fan, try toasted pecans or omit entirely for a vegetarian version.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 360
Sugar: 19g
Sodium: 310mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 7g
Cholesterol: 55mg