Bourbon Maple Bacon Cinnamon Rolls

If indulgence had a name, it might just be Bourbon Maple Bacon Cinnamon Rolls. These sweet, salty, sticky, and boozy treats are a bold twist on the classic cinnamon roll, layered with crispy bacon and drenched in a rich maple-bourbon glaze. The result? A luxurious breakfast or brunch item that hits every craving—sweet, savory, smoky, and spiced—with a grown-up edge.

These cinnamon rolls are perfect for special mornings, weekend brunches, holidays, or anytime you want to impress. The bourbon in the glaze adds depth and a subtle warmth, pairing beautifully with the salty-sweet bacon and gooey cinnamon filling. Whether you’re making them from scratch or using a shortcut dough, this recipe is all about flavor and flair.

Why You’ll Love This Recipe

1. Unforgettable Flavor Combo

Bourbon, maple syrup, crispy bacon, and cinnamon—each bite is sweet, smoky, salty, and indulgently rich.

2. Perfect for Brunch or Holidays

These rolls are showstoppers that will impress guests or treat your family on a special morning.

3. Customizable Dough Options

Use homemade dough if you’ve got the time, or store-bought for a quicker route to deliciousness.

4. That Bourbon Glaze!

The maple-bourbon glaze is the star—drippy, sweet, and slightly boozy, it takes these rolls over the top.

5. Next-Level Comfort Food

They’re warm, sticky, soft, and completely soul-satisfying. One bite and you’ll be hooked.

this RECIPE

Ingredients

• All-purpose flour
• Active dry yeast
• Milk
• Butter
• Eggs
• Sugar
• Salt
• Brown sugar
• Ground cinnamon
• Cooked crispy bacon
• Maple syrup
• Bourbon
• Powdered sugar
• Vanilla extract

Variations

• Bacon-Free: Skip the bacon for a vegetarian version that still shines with maple and bourbon.
• Nutty Addition: Add chopped pecans or walnuts to the filling for crunch and richness.
• Glaze Swap: Substitute cream cheese frosting if you prefer a more traditional topping.
• Booze-Free: Omit bourbon or replace it with vanilla or maple extract for an alcohol-free glaze.
• Mini Rolls: Roll out smaller, bite-sized versions for parties or brunch buffets.

How to Make the Recipe

Step 1: Make the Dough

In a large bowl or mixer, activate the yeast in warm milk with a pinch of sugar. Once foamy, add melted butter, eggs, sugar, and salt. Mix in flour gradually to form a soft dough. Knead until smooth, then cover and let rise for 1–1.5 hours until doubled in size.

Step 2: Cook the Bacon

While the dough rises, cook the bacon until crispy. Drain on paper towels and chop into small pieces. Set aside.

Step 3: Prepare the Filling

Mix brown sugar and cinnamon in a bowl. Once the dough has risen, roll it out into a rectangle. Spread with softened butter, then sprinkle the cinnamon sugar and chopped bacon evenly across the dough.

Step 4: Roll and Slice

Roll the dough tightly from the long end into a log. Slice into even rolls and place in a greased baking dish. Cover and let rise again for 30–45 minutes.

Step 5: Bake

Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown and cooked through.

Step 6: Make the Maple Bourbon Glaze

Whisk together powdered sugar, maple syrup, bourbon, vanilla extract, and a touch of melted butter until smooth. Adjust consistency with more syrup or sugar as needed.

Step 7: Glaze and Serve

Pour or drizzle the glaze over the warm rolls. Garnish with extra bacon if desired. Serve warm and enjoy the magic.

Tips for Making the Recipe

• Use Room Temp Ingredients: Eggs and milk should be at room temperature to help the dough rise properly.
• Don’t Overbake: Keep an eye on your rolls—the goal is soft and gooey, not dry.
• Prep Ahead: Assemble the rolls the night before and refrigerate; bake fresh in the morning.
• Thicker Glaze? Add more powdered sugar. Thinner? A splash more bourbon or syrup.
• Crisp Bacon Only: Make sure your bacon is fully crisp to avoid soggy bits in the rolls.

How to Serve

Serve warm with hot coffee, chai, or a bourbon-spiked latte for the full experience. They’re great as a stand-alone breakfast treat, part of a brunch spread, or even as a sweet-savory dessert option.

Make Ahead and Storage

Storing Leftovers

Store covered at room temperature for 1 day or refrigerate for up to 4 days. Reheat before serving.

Freezing

Freeze baked rolls (unglazed) for up to 2 months. Thaw and reheat in the oven, then glaze before serving.

Reheating

Microwave individual rolls for 20–30 seconds or warm in the oven at 325°F for 10 minutes. Add fresh glaze if needed.

FAQs

1. Can I make these without bourbon?

Yes! Just replace bourbon with maple extract, vanilla, or milk for a kid-friendly version.

2. What kind of bourbon is best?

Use a smooth, mid-range bourbon. It doesn’t have to be fancy, but good enough to drink is best.

3. Can I use store-bought dough?

Absolutely. Pre-made cinnamon roll dough or pizza dough can be used in a pinch.

4. Do I have to cook the bacon until crisp?

Yes—crisp bacon holds up best in the filling and adds perfect texture contrast.

5. How thick should I roll the dough?

Aim for about ¼-inch thickness to keep the layers balanced.

6. Can I prep them the night before?

Yes—assemble, cover, and refrigerate overnight. Let them come to room temp before baking.

7. What’s the best way to cut the rolls cleanly?

Use unflavored dental floss or a sharp serrated knife for neat slices.

8. Can I double the glaze?

Yes—and you should! It’s that good. Store extra in the fridge and warm slightly before using.

9. Can I use turkey bacon?

Sure! Make sure it’s crispy and well-drained before adding to the filling.

10. How can I make these extra gooey?

Add a little heavy cream over the rolls before baking—they’ll stay moist and soft.

Conclusion

Bourbon Maple Bacon Cinnamon Rolls are the kind of over-the-top treat that’s totally worth every bite. They’re rich, flavorful, and just a little rebellious—with a boozy maple glaze and a hit of smoky bacon tucked into buttery cinnamon swirls. Whether you’re hosting brunch, celebrating a special morning, or just craving something decadent, this recipe brings unforgettable flavor and indulgence to your table.

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