Bourbon Maple Bacon Cinnamon Rolls are a fun twist on a classic favorite! Imagine soft, fluffy cinnamon rolls swirled with cinnamon sugar, then topped with crispy bacon bits, a drizzle of rich bourbon-infused maple glaze, and a sweet touch that wakes up your morning. The smoky bacon and sweet maple come together in such a delicious way that it feels like a little breakfast party in every bite.
I love making these cinnamon rolls on a weekend when I can take my time and enjoy the kitchen smell of fresh dough, cinnamon, and maple syrup filling the air. If you’re like me, you’ll appreciate how the hint of bourbon adds a special warmth without being too strong, making these rolls feel both homey and a bit fancy at the same time. A quick tip: crisp up the bacon just right so it adds a nice crunch without overpowering the roll.
These rolls are amazing to share with friends or family, especially on a chilly morning when you need something comforting and exciting all at once. I usually serve them with a cup of coffee or hot tea and watch everyone’s face light up with that perfect mix of sweet, salty, and buttery flavors. Trust me, these bourbon maple bacon cinnamon rolls will be the star of your breakfast table!
Key Ingredients & Substitutions
Flour: All-purpose flour gives these rolls structure and softness. If you want a lighter texture, try half all-purpose and half bread flour for extra chewiness.
Bacon: Bacon adds a great salty crunch and smoky flavor. Turkey bacon or vegan bacon substitutes work if you prefer a lighter or plant-based option.
Bourbon: A splash of bourbon adds warmth and depth to the glaze without being overpowering. You can swap this for vanilla extract or skip it if you don’t want alcohol.
Maple Syrup: Pure maple syrup gives a natural sweetness and ties the flavors together. Honey or agave are good alternatives but may alter the taste slightly.
How Do You Get Soft, Fluffy Dough and Perfect Rolls?
The key to soft cinnamon rolls is in the dough preparation and rising time. Here’s what helps:
- Warm your milk to about 110°F (just warm to the touch) before mixing with yeast. This wakes the yeast up gently.
- Knead the dough well—about 6-8 minutes—until smooth and elastic. It builds gluten, which creates that chewy, fluffy texture.
- Let the dough rise in a warm, draft-free spot until it doubles in size. This can take 1–1.5 hours depending on your kitchen temperature.
- After shaping, let the rolls rise again until almost doubled. This second rise makes them tender and helps them bake evenly.
- Avoid adding too much flour when rolling out—lightly flour to prevent sticking but keeping the dough soft and easy to roll is key.
Equipment You’ll Need
- Stand mixer with dough hook – I find it helps knead the dough evenly and saves time.
- Rolling pin – makes rolling out the dough into an even rectangle simple.
- 9×13-inch baking dish – perfect size for baking all the rolls together.
- Large skillet – for cooking and crisping the bacon perfectly.
- Whisk and mixing bowls – to stir the filling ingredients and glaze smoothly.
- Measuring cups and spoons – for precise ingredients, especially the liquids and spices.
Flavor Variations & Add-Ins
- Fruits: Mix in chopped apples or pears with cinnamon for a fruity twist.
- Nuts: Sprinkle chopped pecans or walnuts on the filling for extra crunch and flavor.
- Spices: Add a pinch of nutmeg or cloves to the cinnamon filling for richer warmth.
- Different proteins: Use cooked sausage or ham instead of bacon for a savory variation.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp salt
- 6-8 slices bacon, cooked until crispy and chopped
For the Bourbon Maple Glaze:
- 1 cup powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1 tbsp bourbon whiskey
- 1-2 tbsp milk or cream (to thin, as needed)
- Pinch of salt
For Topping:
- Additional cooked and chopped bacon (about 1/4 cup), for sprinkling
How Much Time Will You Need?
This recipe requires about 20 minutes of active prep time, 1 to 1.5 hours for the first dough rise, another 30-45 minutes for the second rise after shaping, and 25-30 minutes to bake. Altogether, expect about 2.5 to 3 hours from start to finish, mostly waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix 2 cups of flour with the sugar, salt, and yeast. Add warmed milk, melted butter, and the egg. Stir until everything is combined, then slowly add the remaining flour a half cup at a time until a soft dough forms. Turn the dough out onto a floured surface and knead for 6-8 minutes until it’s smooth and elastic. Place your dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot until it has doubled in size, about 1 to 1.5 hours.
2. Cook and Prepare Bacon:
While your dough is rising, cook the bacon in a skillet until nice and crispy. Drain the bacon on paper towels to remove excess grease, then chop it into small pieces for the filling.
3. Make the Filling:
Mix softened butter, brown sugar, cinnamon, and salt together in a medium bowl until smooth and well combined.
4. Roll and Fill the Dough:
Once the dough has doubled, gently punch it down and lay it on a lightly floured surface. Roll the dough out into a roughly 16×12-inch rectangle. Spread the cinnamon-sugar butter filling evenly across the surface, then sprinkle chopped bacon over the top.
5. Form the Rolls:
Starting at one long edge, tightly roll the dough into a log. Cut the log into 12 equal slices and place them snugly together in a greased 9×13-inch baking dish. Cover the dish again and let the rolls rise for another 30 to 45 minutes, until almost doubled in size.
6. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes until they turn golden brown and are cooked through.
7. Prepare the Glaze:
While the rolls bake, whisk together powdered sugar, maple syrup, bourbon, milk (start with 1 tablespoon), and a pinch of salt until you have a smooth, pourable glaze. Add more milk to thin it if needed.
8. Glaze and Serve:
When the cinnamon rolls are done, let them cool slightly, then drizzle the bourbon maple glaze on top. Sprinkle the extra chopped bacon over the glaze for that wonderful salty crunch. Serve warm and enjoy the perfect mix of sweet, savory, and a little boozy kick!
Can I Use Frozen Bacon for the Cinnamon Rolls?
Yes, you can! Just make sure to fully thaw the bacon in the fridge overnight or use the defrost setting in your microwave. Pat it dry before cooking to ensure it crisps up nicely without extra moisture.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! After shaping the rolls, you can refrigerate them covered overnight and bake them fresh the next morning. Just let them come to room temperature and rise a bit before baking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the microwave or warm them in the oven to bring back their softness.
Is There a Non-Alcoholic Substitute for Bourbon in the Glaze?
Definitely! You can substitute bourbon with an equal amount of vanilla extract or simply omit it. The glaze will still have delicious maple sweetness without the boozy flavor.
