Bourbon Maple Bacon Cinnamon Rolls are a delightful mix of sweet, smoky, and rich flavors all wrapped up in soft, fluffy dough. These rolls combine the classic comfort of cinnamon and sugar with the irresistible crunch and saltiness of bacon, all drizzled with a sticky maple glaze that has a subtle hint of bourbon warmth. They’re like a cozy breakfast party in every bite.
I love making these when I want to surprise my family with something special on a weekend morning. The smell as they bake is enough to get everyone out of bed! One of my favorite things is how the bourbon adds a gentle depth that makes the maple glaze taste even more incredible without being overpowering. Every time I make them, there are always requests for “just one more roll.”
These cinnamon rolls go perfectly with a strong cup of coffee or a glass of cold milk, and they make a fun treat for holiday brunches or lazy Sunday mornings. I usually let the rolls cool just a bit so the glaze can set but are still warm enough to enjoy the gooey textures. Trust me, once you try this combo of bacon and maple on a cinnamon roll, it’s hard to go back to the ordinary stuff!
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour works great here for a soft, chewy dough. If you want a lighter roll, try bread flour. Active dry yeast is standard, but instant yeast can speed things up—just mix it straight with flour.
Milk & Butter: Whole milk adds richness to the dough, but you can swap with 2% or a non-dairy milk like almond or oat for a dairy-free twist. Butter makes the rolls tender; use margarine or coconut oil if needed.
Bacon: Crispy cooked bacon adds a smoky, salty crunch. For a vegetarian option, try smoked tempeh or coconut bacon to keep that flavor balance.
Bourbon & Maple Syrup: The bourbon adds warmth and depth to maple glaze but can be left out for a kid-friendly version. Pure maple syrup is best for authentic sweetness, but honey or agave work in a pinch.
How Do You Get Perfectly Soft & Fluffy Cinnamon Rolls?
The secret is in the dough rise and kneading. Here’s what works well:
- Knead the dough until smooth and elastic—this builds gluten which gives structure and softness.
- Let the dough rise in a warm, draft-free place until it doubles; patience here pays off in fluffiness.
- Roll the dough evenly and don’t skimp on the cinnamon sugar layer for a full-flavor swirl.
- Give the rolls a second rise in the pan; this helps them puff up beautifully before baking.
- Bake until golden but not overdone, so they stay soft and moist inside.
I like to wait about 5-10 minutes after baking before glazing—this way, the glaze melts slightly without making the rolls soggy. Enjoy!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dough and a smaller one for the cinnamon sugar filling, making mixing easier.
- Stand mixer with a dough hook (optional) – speeds up kneading and gives consistent results.
- Rolling pin – helps spread the dough evenly into a large rectangle for rolling.
- Baking pan (9×13 inch or similar) – provides enough space for the cinnamon rolls to puff up and bake evenly.
- Food processor or sharp knife – needed to chop the cooked bacon finely.
- Pastry brush (optional) – helps spread the softened butter evenly over the dough.
Flavor Variations & Add-Ins
- Use different proteins like cooked sausage or ham instead of bacon for a breakfast-appropriate twist.
- Add chopped nuts, such as pecans or walnuts, for extra crunch and flavor.
- Mix in a splash of vanilla or orange zest with the cinnamon sugar for a unique flavor.
- For a more decadent glaze, stir in cream cheese or mascarpone before mixing with powdered sugar.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
For the Filling:
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Bacon Topping:
- 8 slices bacon, cooked until crisp and chopped
For the Bourbon Maple Glaze:
- 1 cup powdered sugar
- 2-3 tbsp pure maple syrup
- 1-2 tbsp bourbon (adjust to taste)
- 1-2 tbsp milk or cream (to adjust consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus around 1 to 1 1/2 hours for dough rising, an extra 30-45 minutes for the second rise after shaping, and 25-30 minutes baking time. Overall, plan for about 3 hours from start to finish, including resting and baking.
Step-by-Step Instructions:
1. Preparing the Dough:
Start by dissolving the yeast in the warm milk and let it sit for 5-10 minutes until frothy. In a large bowl, mix the flour, sugar, and salt. Add the melted butter, eggs, and yeast mixture, stirring until a rough dough forms. Knead on a floured surface for 8-10 minutes until the dough gets smooth and elastic, or use a stand mixer with a dough hook. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
2. Preparing the Filling and Shaping Rolls:
Mix the brown sugar and cinnamon in a small bowl for the filling. Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar all over. Starting at the longer edge, roll the dough tightly into a log. Pinch the edges to seal, then cut into 9 or 12 equal pieces.
3. Final Rise and Baking:
Place the rolls into a greased baking pan with a little space between them. Cover and let them rise again for 30-45 minutes until puffed. Meanwhile, cook the bacon until crisp, drain, and chop finely. Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until they turn golden brown.
4. Making the Glaze and Finishing:
While the rolls bake, whisk together powdered sugar, maple syrup, bourbon, and milk or cream to make a smooth glaze. Adjust thickness by adding more milk or sugar as needed. When the rolls come out of the oven, let them cool for 5-10 minutes. Drizzle the glaze over the warm rolls, then sprinkle the chopped bacon on top. Serve warm and enjoy the amazing blend of cinnamon, maple, bourbon, and bacon!
Can I Use Frozen Dough or Pre-Made Dough for This Recipe?
Yes, you can use frozen or store-bought dough to save time! Just thaw it completely in the fridge overnight and let it come to room temperature before rolling and adding the filling. This way, you still get soft, fluffy rolls without the long rise time.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! Prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. The next day, let them come to room temperature, then bake as directed. You can also bake them in advance and reheat gently before serving.
How Should I Store Leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the microwave or oven until warm and soft. To keep them extra moist, cover with foil while reheating.
Can I Skip the Bourbon in the Glaze?
Yes, if you prefer to avoid alcohol or are serving kids, simply omit the bourbon. You can replace it with an equal amount of extra maple syrup or a splash of vanilla extract for flavor.