Bourbon Maple Bacon Cinnamon Rolls are the ultimate breakfast treat that bring together sweet, smoky, and a little kick of warmth in every bite. Imagine soft, fluffy cinnamon rolls swirled with gooey cinnamon sugar, topped with crispy bacon, a drizzle of real maple syrup, and just a hint of bourbon for an extra cozy flavor.
I love making these rolls when I want something special to share on a weekend morning. The way the bacon adds a salty crunch against the sweet maple glaze makes them feel like a little party for your taste buds. Plus, that touch of bourbon adds a subtle depth that’s surprisingly comforting. I always tell people to let them cool just enough so the glaze sets a bit — that way, every bite is sticky but not messy in the best way.
These cinnamon rolls are perfect served warm with a cup of coffee or hot tea. They make mornings feel slower and happier, and they’re an instant favorite whenever I bring them to brunch. If you’re looking to impress family or friends without spending hours, these rolls are a fun and delicious way to do it!
Key Ingredients & Substitutions
Flour: I use all-purpose flour for soft, tender rolls. If you want a bit more chew, you can swap half for bread flour.
Yeast: Active dry yeast works great here. If you only have instant yeast, reduce it slightly and add it directly to the flour.
Bacon: Crispy bacon brings a smoky crunch that balances the sweetness. Turkey bacon works if you want a leaner option, but it won’t be as rich.
Maple syrup & Bourbon: Pure maple syrup is best for its deep flavor. For bourbon, you can reduce the amount if you prefer less alcohol taste, or omit it entirely, keeping the glaze sweet and smooth.
How Can You Make Soft, Fluffy Cinnamon Rolls Every Time?
Soft rolls start with proper dough handling and proofing:
- Warm your milk: It should be about 110°F (43°C). Too hot kills the yeast; too cold slows it down.
- Knead well: Kneading develops gluten, giving your rolls their structure. Aim for a smooth, elastic dough.
- Let the dough rise: Don’t rush this step. Doubling in size means the yeast has made air pockets for fluffiness.
- Second rise after shaping: Letting the rolled and cut dough prove again ensures tender layers and a nice puff in the oven.
Following these steps carefully guarantees soft, pillowy cinnamon rolls that melt in your mouth!
Equipment You’ll Need
- Large mixing bowl – I use this to combine all the dough ingredients; roomy and easy to clean.
- Measuring cups and spoons – essential for accuracy, especially with yeast and liquids.
- Rolling pin – helps you roll out the dough into a perfect rectangle for even filling.
- Sharp knife or dental floss – makes clean, even cuts of the rolled dough.
- 9×13-inch baking pan – perfect for baking the rolls; ensures they stay cozy and neat.
- Small saucepan – used to melt butter and prepare the glaze.
- Whisk – keeps your glaze smooth and lump-free.
- Baking sheet & paper towels – to drain crispy bacon and keep your workspace tidy.
Flavor Variations & Add-Ins
- Different Proteins: Try adding chopped breakfast sausage or ham for a savory twist that pairs well with the sweet glaze.
- Cheese: Sprinkle cream cheese or shredded cheddar inside before rolling for a rich, cheesy layer.
- Fruits & Nuts: Add chopped pecans, walnuts, or sliced apples to the filling for extra texture and flavor.
- Spices & Extracts: Replace nutmeg with a pinch of cloves or add vanilla extract to enhance the sweetness.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For The Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
For The Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 tsp ground nutmeg (optional for warmth)
For The Bacon:
- 6 slices bacon, cooked crisp and chopped
For The Bourbon Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp bourbon
- 1-2 tbsp milk (to thin, if necessary)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus about 1 to 1 1/2 hours for the dough to rise the first time, then another 30-45 minutes for the second rise after shaping. Baking will take 25-30 minutes, and you should allow around 10 minutes for cooling and glazing. All together, plan for about 3 hours from start to delicious finish!
Step-by-Step Instructions:
1. Preparing The Dough:
In a large bowl, mix warm milk, sugar, and yeast. Stir gently and let it rest for 5-10 minutes until bubbly and foamy. This means the yeast is active!
Next, add melted butter, eggs, salt, and half of the flour. Stir to combine. Gradually add the rest of the flour, mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 to 1 1/2 hours until doubled in size.
2. Adding The Filling and Shaping The Rolls:
While the dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl. Once the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle.
Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top.
Roll the dough up tightly from the long edge into a log and pinch the seam to seal. Cut the log into 12 equal pieces and place them, cut side up, in a greased 9×13-inch baking pan.
Sprinkle the chopped crispy bacon on top and gently press it into the rolls. Cover loosely and let rise for another 30-45 minutes until puffy.
3. Baking and Glazing:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
While baking, whisk together powdered sugar, maple syrup, bourbon, and enough milk to make a thick but drizzly glaze.
Remove rolls from the oven and let cool for 10 minutes. Drizzle the bourbon maple glaze generously over the warm rolls.
Serve them warm and enjoy the delicious mix of cinnamon, caramel sweetness, smoky bacon, and a subtle hint of bourbon!
Can I Use Frozen Bacon for This Recipe?
Yes, you can! Just be sure to fully cook and crisp the bacon before chopping it. If using frozen bacon, thaw it overnight in the fridge or quickly defrost in cold water sealed in a bag. Pat dry before cooking to avoid extra moisture.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls up to the second rise, then cover and refrigerate overnight. The next morning, let them come to room temperature for about 30 minutes before baking. This method enhances flavor and saves time on busy mornings.
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven, adding a sprinkle of water over the rolls before warming to keep them soft.
Is There a Non-Alcoholic Option for the Bourbon in the Glaze?
Yes! You can omit the bourbon and increase maple syrup slightly or add a splash of vanilla extract for a similar depth of flavor without the alcohol.