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My bakery's most requested breakfast treat combines everything I love: maple syrup, crispy bacon, and fluffy cinnamon rolls into pure morning bliss. I created these bourbon maple bacon rolls after countless Sunday morning experiments in my kitchen. The combination of sweet and salty with that hint of bourbon takes ordinary cinnamon rolls to a whole new level of amazing.
What Makes These Extra Special
These aren't your ordinary cinnamon rolls. The magic happens when the maple glazed bacon meets that super soft milk bread dough. I spent months perfecting this recipe making sure each bite has the perfect balance of sweet maple, rich bourbon, and salty bacon. While they take a bit of time to make, I promise the result will have everyone begging for the recipe.
Your Shopping List
- Bourbon: 1-2 tablespoons; optional for smoky depth. Ensure quality bourbon for richer notes.
- Bacon: 8-10 slices thick-cut, cooked crispy but not brittle for texture and flavor.
- Instant yeast: 1 packet (2 1/4 tsp); fresh and active for strong rise.
- Maple syrup: 1/3 cup; 100% pure for authentic sweetness.
- Whole milk: 1 cup, warmed to 110°F (43°C) for activating yeast; use whole milk for dough richness.
- Brown sugar: 1/4 cup, packed for candied bacon and filling.
- All-purpose flour: 3 3/4 cups, measured using a scale for accuracy.
- Cream cheese: 4 oz, softened for smooth frosting.
Making The Magic Happen
- Candy the Bacon
- Coat bacon strips with maple syrup and brown sugar, then bake at 375°F (190°C) for 20 minutes until caramelized. Cool and chop.
- Prepare the Tangzhong
- Heat 2 tbsp flour and 1/2 cup water, stirring until thick and pasty. Cool before adding to dough mixture.
- Mix Dough Ingredients
- Combine tangzhong, milk, yeast, flour, and sugar in a stand mixer. Knead to form a rough dough ball.
- Knead in Butter
- Add 1/4 cup softened butter gradually, kneading until dough is smooth and tacky.
- First Rise
- Place dough in a greased bowl, cover, and let rise for 1-2 hours in a warm spot until doubled in size.
- Assemble Rolls
- Roll dough to a 15×18 rectangle, spread filling, sprinkle bacon, then cut and roll into 12 pieces. Place in a greased 9×13 pan.
- Second Rise & Bake
- Let rolls rise again for 30-45 minutes. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Frost & Serve
- Beat cream cheese, maple syrup, and powdered sugar. Spread frosting on warm rolls, top with bacon bits, and enjoy!
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Keep Them Fresh
Pop any leftover rolls in an airtight container and they'll stay good in the fridge for about 4 days. When you're ready for another one, just warm it up quickly in the microwave or oven. I often prep these the night before and let them do their final rise in the fridge overnight. Nothing beats fresh warm rolls in the morning.
Troubleshooting Tips
If your rolls come out a bit tough, you might have used too much flour. I always measure with a kitchen scale for perfect results every time. Make sure your yeast is fresh and give the dough plenty of time to rise in a warm spot. Trust me, these little details make all the difference.
Frequently Asked Questions
- → What is tangzhong and why use it?
Tangzhong is a cooked flour paste that keeps the rolls soft and fresh longer. It creates a more tender, fluffier texture in the final bread.
- → Can I make these ahead of time?
Yes, prepare them the night before and let them do their second rise in the fridge overnight. Bring to room temperature before baking.
- → Can I skip the bourbon?
Yes, you can omit the bourbon from both the bacon and frosting. The rolls will still be delicious with just maple and bacon flavors.
- → Why measure flour by weight?
Weight measurements are more accurate than volume. Too much flour can make the rolls dense instead of fluffy. If using cups, use the spoon-and-level method.
- → Can I freeze these rolls?
Freeze unfrosted rolls for up to 2 months. Thaw overnight and warm before frosting. The frosting is best made fresh.