Oh, you guys. I am SO excited to share this recipe with you today. Seriously, I’ve been practically bouncing in my seat waiting to spill the beans on these Bourbon Maple Bacon Cinnamon Rolls. You know how some recipes just *feel* like a warm hug? This is one of those. It’s got that perfect blend of sweet, savory, and that little something extra that just makes your taste buds sing. Think of your favorite classic cinnamon rolls, then imagine them getting a sophisticated, smoky, boozy upgrade. That’s exactly what we’ve got here. My family devours these whenever I make them, and honestly, I can’t blame them one bit. They’re a showstopper, but surprisingly doable, which is my favorite kind of recipe. If you love a good cinnamon roll, and you’re brave enough to add bacon and bourbon, you are in for a serious treat. This is the kind of thing that makes a lazy Saturday morning feel like a five-star brunch.
Thank you for reading this post, don't forget to subscribe!What are Bourbon
So, what exactly *are* these delightful little swirls? At their heart, they are, of course, cinnamon rolls. But we’ve taken them to a whole new level. Instead of just a plain cinnamon-sugar filling, we’re infusing it with the warm, complex notes of good quality bourbon and the irresistible, salty crunch of crispy bacon. The dough itself gets a touch of richness, and then the whole thing is drizzled with a luscious maple glaze that has just a whisper of that bourbon magic. Think of it as a sophisticated take on a comfort food classic. It’s that perfect bite that hits all the right notes: the soft, pillowy dough, the sweet and spicy cinnamon filling, the smoky, savory bacon bits, and that sticky, sweet maple bourbon glaze. It’s not just a breakfast treat; it’s an experience.
Why you’ll love this recipe?
There are so many reasons why I think these Bourbon Maple Bacon Cinnamon Rolls are going to become a staple in your kitchen, just like they have in mine. First off, the FLAVOR. Oh my goodness, the flavor. The bourbon doesn’t make them taste overwhelmingly “boozy,” but it adds this incredible depth and warmth that you just can’t get otherwise. It complements the maple and the cinnamon beautifully. And the bacon? It’s the unexpected hero! Those little salty, crispy crumbles cut through the sweetness perfectly, adding a savory counterpoint that’s utterly addictive. You know those moments when you want something sweet, but also a little something substantial? This is it. It satisfies both cravings at once. Beyond the taste, what I really appreciate is that while they feel incredibly decadent, they’re genuinely not that difficult to make. I’ve had this dough turn out perfectly even when I was feeling a bit rushed, which is a lifesaver. Plus, the ingredients are pretty straightforward – you might even have most of them in your pantry already. The maple syrup and bourbon are the stars, but they don’t break the bank. And the versatility! While they’re obviously divine for a weekend brunch, I’ve also found them to be fantastic as a special dessert. Imagine serving these warm, with a scoop of vanilla bean ice cream… pure bliss! They’re also surprisingly kid-friendly. My little ones might not always appreciate the finer notes of bourbon (thankfully!), but they go absolutely bonkers for the cinnamon and bacon combination, and who can blame them?
How do you make Bourbon Maple
Quick Overview
We’re going to make a soft, enriched dough, let it rise until it’s beautifully pillowy, then roll it out and generously fill it with a mixture of brown sugar, cinnamon, a splash of bourbon, and crispy bacon bits. After a second rise, they’ll bake up into golden perfection. Finally, we’ll drench them in a dreamy bourbon-maple glaze. It sounds like a lot, but each step is simple and rewarding, leading to that incredible final product. Trust me, the aroma filling your kitchen will be your first clue that something truly special is happening.
Ingredients
For the Main Dough:
– 1 cup whole milk, warmed to about 105-110°F (this is key for activating the yeast!)
– 2 ¼ teaspoons active dry yeast (one standard packet)
– ½ cup granulated sugar
– 1 teaspoon salt
– 2 large eggs, at room temperature
– ½ cup unsalted butter, softened (but not melted!)
– 4 to 4 ½ cups all-purpose flour, plus more for dusting
For the Filling:
– ½ cup unsalted butter, softened
– 1 cup packed light brown sugar
– 2 tablespoons ground cinnamon
– 2 tablespoons good quality bourbon (no need for top-shelf, but avoid the cheapest stuff!)
– 6-8 slices of your favorite bacon, cooked until crispy and finely crumbled
For the Maple Bourbon Glaze:
– 1 cup powdered sugar, sifted (this helps avoid lumps!)
– ¼ cup pure maple syrup
– 2 tablespoons unsalted butter, melted
– 1-2 tablespoons bourbon (optional, but highly recommended for that extra kick!)
– Pinch of salt
“The Bourbon Maple Bacon Cinnamon Rolls turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your oven preheating to 375°F (190°C). Lightly grease a 9×13 inch baking pan. You can use butter, cooking spray, or even a bit of bacon grease if you’re feeling adventurous! This step ensures your rolls won’t stick and will bake up evenly. I like to use a good quality butter for greasing; it adds a little extra flavor.
Step 2: Mix Dry Ingredients
In a large bowl (or the bowl of your stand mixer fitted with the dough hook), whisk together 2 cups of the all-purpose flour, the granulated sugar, and the salt. This initial mix helps distribute everything evenly and prepares the flour for absorbing the wet ingredients.
Step 3: Mix Wet Ingredients
In a separate medium bowl or a liquid measuring cup, combine the warm milk and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it gets foamy. This tells you your yeast is alive and ready to work its magic! Once foamy, stir in the softened butter and the eggs until well combined. The butter will start to melt into the warm liquid, which is exactly what we want.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. If you’re using a stand mixer, mix on low speed until just combined. Gradually add the remaining flour, about ½ cup at a time, until the dough pulls away from the sides of the bowl and is soft and slightly sticky. If you’re mixing by hand, stir with a wooden spoon until it comes together, then turn it out onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. Be careful not to add too much extra flour; a slightly sticky dough makes for incredibly soft rolls. I always feel like I’m adding too much flour when I’m kneading, but usually, it comes together perfectly!
Step 5: Prepare Filling
While the dough is coming together, let’s get the filling ready. In a medium bowl, mash together the softened butter, brown sugar, cinnamon, and bourbon until it forms a thick paste. It should be spreadable but not runny. Stir in the crumbled crispy bacon. Make sure your bacon is truly crispy; nobody wants chewy bacon bits in their cinnamon rolls! I like to cook my bacon in a skillet until it’s super firm, then drain it well and chop it finely.
Step 6: Layer & Swirl
Once your dough is ready, place it in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size. After it has risen, punch it down gently. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Spread the filling evenly over the dough, leaving a small border along one of the long edges. Starting from the long edge *opposite* the clean border, tightly roll up the dough. Once rolled, pinch the seam gently to seal. You can then place the roll seam-side down in your prepared baking pan. Let the rolls rise again, covered, for another 30-45 minutes.
Step 7: Bake
Bake in your preheated oven for 25-30 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by gently pressing the center of a roll – it should spring back slightly. If the tops start to brown too quickly, you can loosely tent the pan with foil. I usually rotate my pan halfway through baking to ensure even cooking.
Step 8: Cool & Glaze
While the rolls are baking, whisk together the sifted powdered sugar, maple syrup, melted butter, bourbon (if using), and a pinch of salt for the glaze. You want it to be pourable but not too thin. If it’s too thick, add a tiny bit more maple syrup or milk; if it’s too thin, add a bit more powdered sugar. Once the rolls come out of the oven, let them cool in the pan for about 10-15 minutes. This is the perfect time to drizzle the glaze generously over the warm rolls. The warmth of the rolls will help the glaze melt and spread beautifully. Don’t be shy with the glaze!
“New family favorite! This Bourbon Maple Bacon Cinnamon Rolls was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 9: Slice & Serve
The hardest part is waiting for them to cool just enough so you don’t burn your tongue! Use a serrated knife to cut through the rolls if needed, though they usually separate easily. Serve them warm, with extra napkins. The gooey glaze, the soft dough, the pops of bacon – it’s pure magic.
What to Serve It With
These Bourbon Maple Bacon Cinnamon Rolls are pretty much a meal in themselves, but they also pair wonderfully with a few other things to make your meal complete. For a classic **Breakfast** situation, a simple mug of good, strong coffee is a must. Its bitterness cuts through the sweetness and richness perfectly. A tall glass of cold milk is also a classic for a reason! For a more elaborate **Brunch**, I love to serve these alongside some fresh fruit like a berry salad or some sliced melon. It adds a lovely freshness to balance out the decadent rolls. A side of scrambled eggs or some crispy bacon (if you somehow didn’t get enough in the rolls!) also fits right in. When I’m feeling fancy and serving them as a **Dessert**, I’ll sometimes warm them up slightly and serve with a small scoop of high-quality vanilla bean ice cream. The contrast of warm and cold, sweet and creamy, is just out of this world. And for those lazy **Cozy Snacks** moments, when you just need a little pick-me-up? These are perfect on their own, perhaps with a cup of herbal tea or a warm cider. My family also loves to have these with a glass of chilled sparkling cider, which feels festive but still family-friendly.
Top Tips for Perfecting Your Bourbon Maple Bacon Cinnamon Rolls
I’ve made these more times than I can count, and I’ve definitely learned a few tricks along the way that make them even better. For the bacon, I *always* cook it until it’s really crisp. If it’s still a little chewy, it can make the filling a bit greasy. I usually bake mine on a wire rack over a baking sheet so the grease drains away, and then I chop it really, really finely. You want those little flavor bombs, not big chewy strips. When it comes to mixing the dough, don’t be afraid of it being a little sticky at first. Adding too much flour can make your rolls tough, and nobody wants that! Keep kneading, and it will eventually smooth out and become elastic. The key is gentle handling once the dough is mixed. Overworking it after the rise can deflate all that lovely air you’ve built up. For the filling, ensure your butter is softened, not melted. Melted butter can make the filling too runny and ooze out too much during baking. A nice, thick paste is what you’re aiming for. As for the swirling, don’t stress about perfection. A slightly uneven swirl often looks more rustic and appealing, in my opinion! Just try to get the filling as close to the edges as you can without it completely falling out. Baking is where some people get nervous, but honestly, just keep an eye on them. If they start browning too fast, loosely tenting with foil is your best friend. The internal temperature should be around 190-200°F if you want to be precise, but golden brown and slightly firm to the touch is usually a good indicator. For ingredient swaps, if you don’t have bourbon, a dark rum or even a splash of vanilla extract in the filling can work, though you’ll miss that unique bourbon depth. For the glaze, if you want it thicker, just add more powdered sugar. If you want it thinner, a touch more maple syrup or milk. I’ve even experimented with a cream cheese glaze, which is divine but definitely changes the flavor profile away from the bourbon-maple theme. The key is to get the glaze consistency just right for drizzling – it should coat the back of a spoon but still flow nicely. Oh, and a little tip I learned: make sure your eggs and milk are at room temperature for the dough. It helps the yeast activate better and creates a smoother dough overall.
Storing and Reheating Tips
These Bourbon Maple Bacon Cinnamon Rolls are absolutely best enjoyed fresh, warm from the oven, but they do store pretty well! If you happen to have any leftovers (which is rare in my house!), you can keep them at **Room Temperature** in an airtight container for up to 2 days. They’ll lose a little bit of their initial warmth and fluffiness, but they’re still delicious. For **Refrigerator Storage**, they’ll last a bit longer, up to 4 days. Store them in an airtight container, and be sure they’re completely cooled before sealing. When you’re ready to reheat, you can pop them in a warm oven (around 300°F/150°C) for about 5-10 minutes, or microwave them for 15-30 seconds. Microwaving is quicker but can sometimes make them a bit chewier, so the oven method is usually my go-to for getting that soft texture back. If you want to **Freeze** them, I recommend doing so *before* glazing. Let the baked rolls cool completely. Wrap them tightly in plastic wrap, then in a layer of foil or place them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months. To thaw, let them sit at room temperature for a couple of hours, then warm them gently in the oven. You can then make a fresh glaze or reheat the leftover glaze. For the **Glaze Timing Advice**, if you know you’ll be storing them, it’s often best to glaze them right before serving or just after a gentle reheat. If you glaze them and then store them, the glaze can sometimes become a bit sticky or melty, especially in warmer temperatures.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Bourbon Maple Bacon Cinnamon Rolls. I truly believe this recipe takes a classic comfort food and elevates it into something truly special. It’s that perfect balance of sweet and savory, soft and crispy, familiar and exciting that I just can’t get enough of. Whether you’re making them for a special occasion, a lazy weekend breakfast, or just because you deserve a treat (and trust me, you do!), these rolls are guaranteed to impress. They’re a little bit of indulgence, a lot of flavor, and a whole lot of love baked right in. If you end up trying these, please, please let me know how they turn out! I love seeing your creations and hearing your feedback. Drop a comment below, or tag me on social media. And if you enjoyed these, you might also love my recipe for [Link to another relevant recipe, e.g., “Salted Caramel Pecan Sticky Buns”] – they have a similar decadent vibe! Happy baking, my friends!
Bourbon Maple Bacon Cinnamon Rolls
Ingredients
Dough
- 0.5 cup Warm milk
- 2.25 teaspoon Active dry yeast
- 0.25 cup Granulated sugar
- 1 large Egg
- 0.5 cup Unsalted butter, melted
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
Filling
- 1 cup Brown sugar, packed
- 2 tablespoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 6 strips Bacon, cooked and crumbled
Maple Bourbon Glaze
- 0.5 cup Powdered sugar
- 2 tablespoon Maple syrup
- 1 tablespoon Bourbon
- 1 tablespoon Milk or cream
Instructions
Preparation Steps
- In a small bowl, combine warm milk, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together the foamy yeast mixture, egg, and melted butter.
- Gradually add the flour and salt to the wet ingredients. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling: In a small bowl, mix together brown sugar and cinnamon. Crumble cooked bacon.
- Punch down the risen dough and roll it out into a large rectangle (about 12x18 inches) on a floured surface.
- Spread the softened butter evenly over the dough. Sprinkle the brown sugar and cinnamon mixture over the butter, followed by the crumbled bacon.
- Roll up the dough tightly, starting from one of the long sides. Cut the roll into 12 equal slices.
- Place the cinnamon rolls in a greased baking dish. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- While the rolls bake, prepare the glaze: In a small bowl, whisk together powdered sugar, maple syrup, bourbon, and milk until smooth.
- Drizzle the glaze over the warm cinnamon rolls before serving.
