Cook bacon until crisp (oven-baked works great). Drain and chop. Set aside.
Step 2: Activate the yeast
In a large bowl, combine warm milk and 1 tbsp of the sugar. Sprinkle yeast over top.
Let sit for 5–10 minutes until foamy.
Step 3: Make the dough
Add remaining sugar, melted butter, eggs, and salt to the yeast mixture. Mix.
Add flour gradually, mixing until a soft dough forms.
Knead 6–8 minutes by hand (or 4–5 minutes with a dough hook) until smooth and elastic.
Dough should be soft but not sticky. Add flour 1 tbsp at a time if needed.
Step 4: First rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes,
until doubled.
Step 5: Make bourbon maple glaze (for the pan)
In a saucepan, melt butter over medium heat. Stir in maple syrup, brown sugar, bourbon, vanilla, and salt.
Simmer gently for 2–3 minutes until glossy.
Pour glaze into a greased 9×13-inch baking dish.
Sprinkle about half the chopped bacon over the glaze.
Step 6: Roll out and fill
Punch down dough. Roll into a rectangle about 16×12 inches.
Spread softened butter over dough.
Mix brown sugar + cinnamon (and pinch of salt), then sprinkle evenly over buttered dough.
Step 7: Roll and cut
Roll dough tightly from the long side into a log. Cut into 12 equal rolls (use dental floss for clean slices).
Place rolls on top of the glaze in the baking dish.
Step 8: Second rise
Cover and let rise 30–45 minutes until puffy.
Step 9: Bake
Preheat oven to 175°C / 350°F.
Bake for 25–30 minutes until golden and cooked through.
If tops brown too fast, tent with foil for the last 10 minutes.
Step 10: Flip (optional) and finish
Let rolls rest 5–8 minutes, then spoon glaze from the bottom over the tops.
For a super sticky finish, carefully invert onto a tray (like sticky buns) and re-invert onto a serving plate.
Sprinkle remaining bacon on top. Add optional cream cheese drizzle if desired.
Success check: Rolls should be fluffy and tender, glaze thick and sticky, bacon crisp, and aroma unreal.
Serving and Storage:
Serving
Serve warm for maximum gooeyness. These are perfect with:
- Coffee or espresso
- Hot chocolate (holiday brunch energy)
- Fresh fruit to balance richness
Storage
Store covered at room temperature for 1 day, or refrigerate for 3–4 days.
(Because of the sticky glaze, refrigeration keeps them fresher.)
Reheating
Warm individual rolls in the microwave for 12–20 seconds, or in a 160°C / 325°F oven for 8–10 minutes.
Freezing
Freeze baked rolls (cooled) for up to 2 months. Thaw overnight and reheat gently.
Tips:
Tip 1: Keep bacon crisp
Cook bacon until truly crisp and add some at the end. Soft bacon can get chewy in the glaze.
Tip 2: Don’t overflour the dough
A slightly soft dough bakes into the fluffiest rolls. Add flour gradually.
Tip 3: Use real maple syrup
Pancake syrup won’t give the same deep flavor or glossy caramel finish.
Tip 4: Slice with floss
Dental floss makes clean cuts without squishing the rolls.
Tip 5: Rest before glazing
A few minutes of rest helps glaze thicken slightly so it clings to the rolls.
Variations:
1) No-Alcohol Version
Replace bourbon with 2 tbsp apple juice + 1 tsp vanilla + 1/2 tsp maple extract (optional),
or simply use extra vanilla and a splash of milk.
2) Sticky Bun Style
Add 1/2 cup chopped pecans to the glaze before placing rolls for a bacon-pecan sticky bun vibe.
3) Spicy Maple Bacon Rolls
Add a pinch of cayenne to the glaze and drizzle with hot honey for sweet heat.
4) Overnight Cinnamon Rolls
Assemble rolls in the pan, cover, and refrigerate overnight. In the morning, let rise 30–45 minutes,
then bake as directed.
5) Extra Maple Version
Add a second glaze: powdered sugar + maple syrup + a splash of milk, drizzled on top after baking.
Conclusion:
These Bourbon Maple Bacon Cinnamon Rolls are the ultimate sweet-and-savory showstopper:
fluffy cinnamon spirals, sticky maple-bourbon glaze, and crisp bacon on top for that perfect salty contrast.
They feel like a bakery treat but taste even better because they’re homemade. Make them once for brunch,
and you’ll officially be the person everyone begs to bake them again.
FAQ:
Does the alcohol cook out of the bourbon?
Some alcohol evaporates during heating and baking, but not all. If you want zero alcohol, use the no-alcohol variation.
Can I use instant yeast?
Yes. You can mix instant yeast directly with dry ingredients. Still keep the milk warm and follow the same rise times.
Why are my cinnamon rolls dry?
Most commonly: too much flour, overbaking, or dough that didn’t rise enough. Keep dough soft and bake just until done.
Can I make these ahead?
Yes—use the overnight method. They’re perfect for holidays and brunch because you bake fresh in the morning.
What’s the best way to keep them fluffy?
Don’t overflour, let the dough rise fully, and avoid overbaking. Warm gently to serve.
Can I add nuts?
Absolutely. Pecans are the best match for bourbon and maple. Add them to the glaze for sticky-bun style.
