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Bourbon Maple Bacon Cinnamon Rolls

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Indulge in these decadent Bourbon Maple Bacon Cinnamon Rolls—a delightful twist on a classic breakfast treat with a blend of sweet cinnamon, crunchy bacon, and rich bourbon 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, for filling
  • 135 g light brown sugar, for filling
  • 2 tsp ground cinnamon, for filling
  • 1 cup crumbled candied bacon, reserved
  • 56 g unsalted butter, room temperature, for frosting
  • 57 g cream cheese, room temperature
  • 95 g powdered sugar
  • 2.5–5 ml bourbon whiskey, for frosting
  • 30 ml pure maple syrup, for frosting
  • 0.5 cup candied bacon strips, reserved

Instructions

  1. Preheat the oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.
  2. Combine brown sugar, maple syrup, bourbon, and black pepper in a bowl. Evenly spread this mixture over the bacon.
  3. Bake on the center rack for 30 to 40 minutes or until the bacon is richly caramelized and crisp. Remove from the oven and transfer the strips to a wire rack to cool completely. Reserve 0.5 cup of strips for finishing and chop the remaining bacon into fine crumbs.
  4. Make the tangzhong: In a small saucepan, whisk together water and 30 g of flour. Cook over medium heat, whisking constantly, for 4 to 5 minutes until a thick slurry forms. Transfer to a bowl and let it cool.
  5. Combine the remaining flour (440 g), sugar (67 g), yeast, and salt in a stand mixer bowl. Add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.
  6. Add the softened butter in 0.5-tablespoon increments, letting each piece integrate before adding the next. Continue kneading the dough for 8 to 10 minutes until smooth and elastic, adjusting with flour or milk if necessary.
  7. Shape the dough into a smooth ball. Place it seam-side down in a lightly buttered bowl. Cover and let it rise in a warm area for 1 hour or until doubled in size.
  8. Turn the risen dough onto a lightly floured surface. Roll it out into a rectangle measuring approximately 38 x 46 cm, with the long side closest to you.
  9. Prepare the filling: In a mixing bowl, combine room temperature butter, brown sugar, and cinnamon until smooth. Use an offset spatula to evenly spread this filling over the dough, leaving a 2.5 cm border along the top edge.
  10. Sprinkle crumbled candied bacon evenly over the cinnamon sugar filling.
  11. Slice the dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you and arrange 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 until nearly doubled in volume. Meanwhile, preheat your oven to 162°C.
  13. Bake the rolls on the center rack for 24 to 30 minutes, or until golden brown on top. Let them cool in the pan set over a wire rack.
  14. Prepare the frosting: In a medium bowl, blend butter and cream cheese until creamy. Gradually incorporate powdered sugar, then whisk in maple syrup and bourbon, adjusting bourbon to taste.
  15. Spread frosting over the lukewarm rolls and garnish with the reserved candied bacon strips. Serve immediately and enjoy!

Notes

Store any leftover rolls in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week.

Nutrition

Keywords: cinnamon rolls, bourbon, bacon, breakfast, dessert

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