Bourbon Maple Bacon Cinnamon Rolls

Introduction

Imagine the warm, gooey comfort of classic cinnamon rolls, now elevate that with smoky, crispy bacon, rich maple syrup, and a kiss of bourbon. Yes, Bourbon Maple Bacon Cinnamon Rolls are an indulgent twist on a beloved breakfast treat that will steal the spotlight at any brunch table. This recipe brilliantly marries sweet, salty, smokey, and boozy flavors into each tender, gooey bite.

While cinnamon rolls originally hail from Europe—think Sweden’s beloved “kanelbullar”—they’ve become an American breakfast icon. Over time, culinary enthusiasts have built upon the traditional formula, incorporating everything from fruits to nuts to savory elements. Ours takes it up a notch with crisp bacon and a bourbon-spiked maple glaze that brings a bold sophistication to this comfort food classic.

What makes these Bourbon Maple Bacon Cinnamon Rolls extra special is the contrast of flavors and textures. The dough is pillowy and buttery, the filling is deeply spiced and rich, and the topping is a luscious glaze kissed with bourbon and real maple syrup. Finished with crumbled bacon, every bite is a celebration of sweet and savory perfection. These are more than just cinnamon rolls—they’re an experience.

Ingredients

For the Dough:

1 cup (240 ml) whole milk, warm (about 110°F / 43°C)
2 1/4 tsp (7 g) active dry yeast (one packet)
1/2 cup (100 g) granulated sugar
2 large eggs, room temperature
1/3 cup (75 g) unsalted butter, melted
1 tsp (5 g) salt
4 cups (480 g) all-purpose flour, plus more for dusting

For the Filling:

1/2 cup (113 g) unsalted butter, softened
1 cup (220 g) brown sugar, packed
2 tbsp (15 g) ground cinnamon
1/2 tsp (2.5 g) nutmeg
8 slices cooked bacon, chopped or crumbled

For the Bourbon Maple Glaze:

2 cups (240 g) powdered sugar
1/4 cup (60 ml) pure maple syrup
2–3 tbsp (30–45 ml) bourbon (adjust to taste)
2–4 tbsp (30–60 ml) whole milk (as needed for consistency)
Pinch of salt

For Garnish:

2–3 strips cooked bacon, crumbled
Drizzle of additional maple syrup (optional)

Instructions

Activate the yeast: In the bowl of a stand mixer, combine warm milk and sugar. Sprinkle yeast over the top and let it bloom for 5–10 minutes, or until it becomes foamy.
Mix the wet ingredients: Add eggs, melted butter, and salt to the yeast mixture. Stir until combined.
Form the dough: Gradually add in the flour, about one cup at a time. Mix using the dough hook attachment until dough is soft and slightly sticky, about 6–8 minutes. If kneading by hand, knead on a floured surface for 10 minutes.
First rise: Transfer the dough to a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours or until doubled in size.
Prepare the filling: In a medium bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until it forms a smooth paste.
Roll the dough: Turn the risen dough onto a lightly floured surface and roll into a 16 x 12-inch (40 x 30 cm) rectangle.
Spread the filling: Evenly spread the cinnamon-sugar mixture over the dough, then sprinkle the crumbled bacon on top.
Roll and slice: Starting from the long edge, tightly roll the dough into a log. Slice into 12 even pieces using a sharp knife or unflavored dental floss.
Second rise: Place the rolls in a greased 9×13-inch (23×33 cm) baking dish. Cover and let rise for 30–45 minutes or until puffy.
Preheat the oven: During the second rise, preheat your oven to 350°F (175°C).
Bake: Bake the cinnamon rolls for 25–30 minutes, or until golden brown on top and cooked through. Check at 20 minutes and tent with foil if browning too quickly.
Make the glaze: While the rolls are baking, whisk together powdered sugar, maple syrup, bourbon, salt, and just enough milk to reach your desired consistency. The glaze should be thick but pourable.
Glaze the rolls: Allow the rolls to cool for about 10 minutes, then drizzle generously with the bourbon maple glaze.
Add garnish: Top with additional bacon crumbles and a drizzle of maple syrup for extra indulgence.
Serve and enjoy: Serve warm for the ultimate morning delight. Prepare to impress!

Recipe Information

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (including rise time)
Serving Size: 1 roll
Yield: 12 rolls
Difficulty: Medium

Tips & Variations

Use high-quality bacon: Thick-cut, smoky bacon works best for texture and flavor balance.
Room temperature ingredients: Make sure your butter and eggs are at room temperature for a smoother dough and filling.
Don’t overbake: The rolls should be golden but still soft. Overbaking will dry them out.
Swap bourbon: If you prefer a non-alcoholic version, use 1 tsp of vanilla extract in the glaze instead of bourbon.
Add nuts: For crunch, sprinkle in chopped pecans or walnuts with the filling.

Storage:

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating Instructions:

To reheat, warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes. Cover with foil if using the oven to prevent drying out.

Make-Ahead Tips:

Assemble the rolls the night before, cover tightly, and store in the fridge overnight. Let come to room temperature and rise for 30 minutes before baking.
Glaze can be made in advance and stored in the fridge for up to 3 days. Warm slightly before drizzling.

Nutritional Information

Approximate per serving (1 roll):

Calories: 420
Protein: 7 g
Carbohydrates: 55 g
Fat: 18 g
Fiber: 2 g

Conclusion

If you’re looking to impress at your next brunch or simply treat yourself to bakery-level indulgence at home, these Bourbon Maple Bacon Cinnamon Rolls are your answer. Rich, flavorful, and full of soul-warming goodness, they strike the perfect balance between cozy cinnamon sweetness and bold savory flair.

Serve them with a hot cup of coffee, a cappuccino, or even a mimosa for the ultimate weekend treat. We’d love to hear how yours turn out—tell us in the comments below! Don’t forget to rate the recipe, share it with fellow food lovers, and tag us on social media with your cinnamon roll creations!