Bourbon Maple Bacon Cinnamon Rolls
These bourbon maple bacon cinnamon rolls are the ultimate indulgent breakfast treat. Fluffy homemade dough swirled with cinnamon sugar, studded with crispy bacon, and drizzled with a bourbon-spiked maple glaze.
Perfect for holiday mornings, special brunches, or when you want to seriously impress your guests. The combination of sweet maple, smoky bacon, and rich bourbon creates an unforgettable flavor experience.
Why You’ll Love This Recipe
This recipe transforms classic cinnamon rolls into something extraordinary. The bourbon adds depth without being overpowering, while the maple glaze brings natural sweetness that complements the savory bacon perfectly.
They’re easier to make than you think, and most of the work is hands-off rising time. You can even prep the dough the night before and bake it fresh in the morning.
The bacon adds a satisfying crunch and savory contrast to the sweet rolls. These are guaranteed to disappear fast at any brunch table.
Read More: Maple Pumpkin Cookies
Ingredients You’ll Need
For the Dough:
For the Filling:
For the Bourbon Maple Glaze:
How to Make the Dough
Start by activating your yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy—this ensures your yeast is alive and your rolls will rise beautifully.
Mix in melted butter, eggs, and sugar, then gradually add flour and salt. Knead until the dough is smooth and elastic, about 8-10 minutes by hand or 5-6 minutes in a stand mixer.
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1-2 hours until doubled. The dough should be soft, pillowy, and spring back when gently pressed.
Bourbon Maple Bacon Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Intermediate4
30
minutes3
20
minutes3
hours50
minutesDecadent cinnamon rolls filled with crispy bacon and topped with a bourbon maple glaze—the ultimate indulgent breakfast treat.
Ingredients
- Dough:
1 cup whole milk, warmed to 110°F
2¼ teaspoons (1 packet) active dry yeast
½ cup granulated sugar
â…“ cup unsalted butter, melted
2 large eggs
4½ cups all-purpose flour
1 teaspoon salt
- Filling:
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
8 slices of bacon, cooked crispy and crumbled
- Bourbon Maple Glaze:
2 cups powdered sugar
â…“ cup pure maple syrup
3 tablespoons bourbon whiskey
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Pinch of salt
Directions
- Make the dough: In a large bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
- Add remaining sugar, melted butter, and eggs to yeast mixture. Stir to combine.
- Add flour and salt. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic (or 5-6 minutes in a stand mixer with dough hook).
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Prepare bacon: While dough rises, cook bacon until crispy. Drain on paper towels, cool, and crumble. Reserve some for topping.
- Assemble rolls: Punch down dough and roll into a 16×12-inch rectangle on a floured surface.
- Spread softened butter evenly over dough. Mix brown sugar and cinnamon; sprinkle over butter. Scatter bacon crumbles on top.
- Roll dough tightly from the long side into a log. Cut into 12 equal pieces using dental floss or a sharp knife.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise 45-60 minutes until puffy.
- Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown. Cool for 10 minutes.
- Make glaze: Whisk together powdered sugar, maple syrup, bourbon, melted butter, vanilla, and salt until smooth.
- Drizzle glaze over warm rolls and sprinkle with reserved bacon. Serve immediately.
Notes
- Make-Ahead: Prepare through step 8, cover tightly, and refrigerate overnight. Let rolls come to room temperature and complete the second rise (about 1 hour) before baking.
Storage: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Reheat individual rolls for 20-30 seconds in the microwave.
Bacon Tips: Use thick-cut bacon for the best texture. Make sure it’s completely crispy—chewy bacon won’t work well in these rolls.
Non-Alcoholic Option: Omit bourbon and add 1 extra tablespoon of maple syrup to glaze.
Freezing: Freeze unglazed baked rolls for up to 3 months. Thaw, reheat, and glaze before serving.
| Nutrient | Per Serving |
|---|---|
| Calories | 373 |
| Total Fat | 12g |
| Dietary Fiber | 2g |
| Sugars | 26g |
| Protein | 8g |
Rolling and Filling
Roll the risen dough into a large rectangle, about 16×12 inches. Spread softened butter evenly across the entire surface, leaving a small border on one long edge.
Mix brown sugar and cinnamon together, then sprinkle generously over the buttered dough. Scatter the crumbled bacon evenly on top, pressing gently so it adheres.
Starting from the long edge opposite the border, roll the dough tightly into a log. Use unflavored dental floss or a sharp knife to cut into 12 equal rolls.
Second Rise
Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each one. They’ll expand and touch during baking, creating those perfect pull-apart edges.
Cover loosely with plastic wrap or a clean kitchen towel. Let them rise for another 45-60 minutes until puffy and nearly doubled.
This second rise is essential for ultra-fluffy rolls. Don’t skip it, even though you’re eager to bake.
Baking Tips
Preheat your oven to 350°F while the rolls finish their second rise. Bake for 22-28 minutes until golden brown on top and cooked through in the center.
Don’t overbake—rolls continue cooking slightly after you remove them from the oven. They should be soft and tender, not dry.
Let them cool for about 10 minutes before glazing. This prevents the glaze from melting completely into the rolls and allows it to set beautifully on top.
Making the Bourbon Maple Glaze
Whisk together powdered sugar, maple syrup, bourbon, melted butter, vanilla, and a pinch of salt. The bourbon adds complexity without making these boozy—most alcohol evaporates.
Adjust the consistency by adding more powdered sugar to thicken or more maple syrup to thin. You want a thick but pourable glaze.
For a non-alcoholic version, simply omit the bourbon and add an extra tablespoon of maple syrup. You’ll still get incredible maple flavor.
Serving Suggestions
These bourbon maple bacon cinnamon rolls are best served warm. Drizzle generously with the bourbon maple glaze and sprinkle reserved bacon crumbles on top.
Pair them with hot coffee, mimosas, or bourbon-spiked hot chocolate for an extra-special brunch. They’re rich enough to be dessert but perfect for breakfast too.
Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat individual rolls in the microwave for 20-30 seconds.
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
Yes! Prepare the rolls through the cutting and arranging stage, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about an hour to complete the second rise, then bake as directed. This makes them perfect for holiday mornings.
Can I substitute the bourbon in the glaze?
Absolutely. You can omit the bourbon entirely and add extra maple syrup, or substitute with rum, brandy, or even strong coffee for different flavor profiles. The rolls will still be delicious without any alcohol.
Why are my cinnamon rolls dense instead of fluffy?
Dense rolls usually result from under-risen dough or adding too much flour. Make sure your yeast is fresh and foamy, let the dough rise until truly doubled (don’t rush it), and measure flour by spooning it into the cup rather than scooping directly from the bag.
