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Decadent Bourbon Maple Bacon Cinnamon Rolls Easy Homemade Recipe

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These decadent bourbon maple bacon cinnamon rolls combine sticky-sweet syrup, smoky bacon, and warm cinnamon in a soft, gooey roll topped with tangy cream cheese frosting. Perfect for a special breakfast or brunch treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440g)
  • ¼ cup granulated sugar (50g)
  • 2 ¼ teaspoons instant yeast (1 packet)
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter (85g), melted and slightly cooled
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 2 large eggs, room temperature
  • 2 tablespoons bourbon (30ml)
  • ¾ cup brown sugar (150g), packed
  • 2 tablespoons ground cinnamon
  • ¼ cup maple syrup (60ml)
  • 8 slices crispy cooked bacon, crumbled
  • 4 tablespoons unsalted butter (55g), softened
  • 4 ounces cream cheese (115g), softened
  • 2 tablespoons unsalted butter (28g), softened
  • 1 ½ cups powdered sugar (180g), sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together flour and salt. Add melted butter, eggs, bourbon, and the yeast mixture. Mix on low speed until a shaggy dough forms, then knead for about 8-10 minutes until smooth and elastic.
  3. First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  4. Prepare the filling: Mix brown sugar and cinnamon in a bowl. Set aside softened butter and crumbled bacon.
  5. Roll out the dough: Punch down the dough gently and turn onto a floured surface. Roll into a 12×16 inch rectangle. Spread softened butter evenly, sprinkle cinnamon sugar mixture, drizzle maple syrup lightly, then scatter crumbled bacon evenly.
  6. Form the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal slices about 1 ½ inches thick.
  7. Second rise: Place rolls cut-side up in a greased 9×13 inch pan, leaving space between them. Cover and let rise for 30-45 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  9. Make the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and maple syrup (if using), beating until fluffy and spreadable.
  10. Frost and serve: Let rolls cool for about 10 minutes before spreading cream cheese frosting generously. Serve warm.

Notes

Milk temperature is critical for yeast activation; aim for 110°F. Knead dough until smooth and elastic for best texture. Do not skip the second rise for soft, fluffy rolls. Bake bacon until crisp and drain well before adding to filling. Tent rolls with foil if browning too fast. Frost rolls while warm for best flavor and texture. Rolls can be prepared to second rise and refrigerated overnight before baking. Freeze baked rolls for up to 3 months.

Nutrition

Keywords: bourbon cinnamon rolls, maple bacon rolls, cream cheese frosting, breakfast rolls, brunch recipe, homemade cinnamon rolls

Find it online: https://prismtaste.com/decadent-bourbon-maple-bacon-cinnamon-rolls-easy-homemade-recipe/