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Bourbon Maple Bacon Cinnamon Rolls

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A whimsical twist on classic cinnamon rolls, infused with bourbon, maple syrup, and crispy bacon, topped with cream cheese frosting.

Ingredients

Scale
  • 450 g smoked bacon
  • 110 g light brown sugar
  • 60 ml pure maple syrup
  • 30 ml bourbon whiskey
  • 1 tsp freshly cracked black pepper
  • 30 g all-purpose flour
  • 180 ml water
  • 440 g all-purpose flour
  • 67 g granulated sugar
  • 2 tsp instant yeast
  • 0.75 tsp fine sea salt
  • 120 ml whole milk, room temperature
  • 1 large egg, room temperature
  • 4 tbsp unsalted butter, softened
  • 113 g unsalted butter, room temperature
  • 135 g light brown sugar
  • 2 tsp ground cinnamon
  • 1 cup crumbled candied bacon, reserved
  • 56 g unsalted butter, room temperature
  • 57 g cream cheese, room temperature
  • 95 g powdered sugar
  • 2.5–5 ml bourbon whiskey
  • 30 ml pure maple syrup
  • 0.5 cup candied bacon strips, reserved

Instructions

  1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.
  2. Mix together the brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture evenly over the bacon slices.
  3. Bake the bacon on the center rack for 30–40 minutes until it becomes richly caramelized and crisp. Once done, remove from the oven and transfer the strips to a wire rack to cool completely. Reserve half a cup of the strips for finishing the rolls and chop the remaining bacon into fine crumbs.
  4. Whisk together the water and 30 g of flour in a small saucepan for the tangzhong. Cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer to a bowl and allow it to cool.
  5. Combine 440 g of flour, sugar, yeast, and salt in a stand mixer bowl. Add the egg, milk, and cooled tangzhong. Using a dough hook, mix on low speed for 2 minutes until a cohesive dough forms.
  6. Add the softened butter in 0.5-tablespoon increments, allowing each to incorporate before adding the next. Knead for 8–10 minutes until smooth and elastic.
  7. Shape the dough into a ball and place it seam-side down in a lightly buttered bowl. Cover and let it rise for about 1 hour or until it doubles in size.
  8. Roll the dough out into a rectangle measuring approximately 38 x 46 cm.
  9. Combine room temperature butter, brown sugar, and cinnamon until smooth. Spread the mixture over the dough, leaving a 2.5 cm border at the top.
  10. Sprinkle the crumbled candied bacon over the filling.
  11. Slice the dough into twelve 4 cm wide strips. Roll each strip away from you and place them in a parchment-lined 23 x 33 cm pan.
  12. Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature.
  13. Preheat your oven to 162°C (325°F).
  14. Bake the rolls for 24–30 minutes until golden brown. Allow to cool in the pan on a wire rack.
  15. Blend the frosting ingredients until creamy and spread generously over the rolls once lukewarm. Garnish with reserved candied bacon strips and serve immediately.

Notes

Store leftover rolls in an airtight container for up to 2 days, or refrigerate for up to 5 days. You can freeze unbaked rolls for up to 2 months.

Nutrition

Keywords: cinnamon rolls, bourbon, bacon, brunch, breakfast treat

Find it online: https://saveurmagique.com/bourbon-maple-bacon-cinnamon-rolls-2/