If cinnamon rolls are your love language, get ready—because these Bourbon Maple Bacon Cinnamon Rolls are not
spiraled with cinnamon-brown sugar filling, drenched in a sticky bourbon-maple glaze, and finished with crisp,
salty bacon that makes every bite taste like sweet-and-smoky magic.
This recipe is built for people who want bakery-level results at home. The dough is tender and pillowy,
the filling is buttery and fragrant, and the glaze is the real star—warm maple sweetness with a hint of bourbon depth.
Don’t worry: it won’t taste like a cocktail. Bourbon here behaves like vanilla—bringing caramel notes that make the
maple and cinnamon taste even more luxurious.
Introduction:
Cinnamon rolls are already a comfort classic, but when you add bacon and maple, you step into a whole new world:
the sweet-savory pairing that makes breakfast feel like a celebration. The key is balance. Bacon should be crisp
(so it stays crunchy), maple should be real (so it tastes deep and warm), and the bourbon should be used thoughtfully
(so it adds flavor without overpowering).
There are two “levels” to making these rolls. Level one is easy: you can bake classic cinnamon rolls and drizzle
them with a quick bourbon-maple icing plus bacon. Level two (this recipe) is fully loaded: you’ll make a rich dough,
a buttery cinnamon filling, then pour on a sticky glaze that bakes into the rolls and creates that irresistible
caramelized bottom.
Make them for holidays, brunch, special weekends, or anytime you want the kind of kitchen aroma that makes people
wander in asking, “What are you baking?”
Ingredients:
Makes 12 rolls.
For the Dough
- Warm milk: 1 cup (240 ml), about 43°C / 110°F
- Active dry yeast: 2 1/4 tsp (1 packet)
- Granulated sugar: 1/3 cup (67 g)
- Unsalted butter: 1/3 cup (75 g), melted and slightly cooled
- Eggs: 2 large, room temperature
- Salt: 1 tsp
- All-purpose flour: 4 to 4 1/2 cups (500–560 g), as needed
For the Cinnamon Filling
- Unsalted butter: 1/2 cup (113 g), softened
- Brown sugar: 3/4 cup (150 g), packed
- Ground cinnamon: 2 tbsp
- Pinch of salt: optional (boosts flavor)
For the Bacon
- Bacon: 8–10 slices, cooked crisp and chopped
For the Bourbon Maple Glaze (Sticky Sauce)
- Unsalted butter: 1/2 cup (113 g)
- Pure maple syrup: 1/2 cup (120 ml)
- Brown sugar: 1/2 cup (100 g)
- Bourbon: 2–3 tbsp
- Vanilla extract: 1 tsp
- Pinch of salt: 1/8 tsp
Optional Creamy Drizzle (If You Want Extra Frosting)
- Cream cheese: 4 oz (113 g), softened
- Powdered sugar: 1 cup (120 g)
- Milk: 1–2 tbsp
- Vanilla: 1/2 tsp
Note: Bourbon is used for flavor. Some alcohol cooks off when heated, but not all.
If you prefer to avoid alcohol completely, see the Variations section for substitutes.
