Bourbon Maple Bacon Cinnamon Rolls

Prep Time: 45 minutes (plus 2.5 hours rising)
Cook Time: 25-30 minutes
Total Time: 3.5 – 4 hours
Difficulty: Intermediate (requires yeast dough experience)
Yield: 12 large rolls
Intensity: A labor of love, perfect for a slow weekend morning or a special brunch. The process is active and hands-on but results in a truly spectacular, show-stopping pastry.

A Note from the Chef

These are not your average cinnamon rolls. This recipe transforms a classic comfort food into a decadent, grown-up indulgence. The smoky saltiness of crisp bacon and the warm, oaky notes of bourbon weave through the sweet maple and cinnamon, creating a complex flavor profile that’s unforgettable. Be prepared for these to disappear the moment they hit the table.

Ingredients

For the Dough:

1 cup whole milk, warmed to about 110°F (43°C)
2 ¼ teaspoons (1 packet) active dry yeast
½ cup granulated sugar
2 large eggs, at room temperature
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon fine sea salt
4 ½ – 5 cups all-purpose flour, plus more for dusting

For the Filling:

¾ cup packed dark brown sugar
2 tablespoons ground cinnamon
¼ cup pure maple syrup
2 tablespoons bourbon
6 slices thick-cut bacon, cooked until very crisp, cooled, and crumbled
¼ cup (½ stick) unsalted butter, very soft

For the Bourbon Maple Glaze:

2 cups powdered sugar, sifted
3 tablespoons pure maple syrup
2 tablespoons bourbon
1-2 tablespoons whole milk or heavy cream
Pinch of salt
Reserved bacon crumbles for garnish

Instructions

Part 1: The Dough (Rise Time: 1.5 – 2 hours)

Activate the Yeast: In the bowl of a stand mixer fitted with the dough hook attachment, combine the warmed milk, yeast, and a pinch of the granulated sugar. Let it sit for 5-10 minutes until foamy and fragrant.
Mix Wet Ingredients: To the yeast mixture, add the remaining sugar, eggs, melted butter, and salt. Mix on low speed until just combined.
Incorporate Flour: With the mixer on low, add 4 ½ cups of flour, one cup at a time, until a shaggy dough forms. Knead on medium-low speed for 5-7 minutes. The dough should be soft, slightly sticky, and pull away from the sides of the bowl. If it’s too sticky, add the remaining flour a tablespoon at a time. Do not add too much—a soft dough yields tender rolls.
First Rise: Turn the dough out onto a lightly floured surface and knead by hand for 1 minute, shaping it into a smooth ball. Place in a large, lightly greased bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1.5 to 2 hours.

Part 2: Assembly (Prep Time: 30 minutes | Second Rise: 45 minutes)

Prepare Pan & Filling: While the dough rises, generously butter a 9×13 inch baking dish. In a small bowl, mix the brown sugar and cinnamon for the filling. In another small bowl, stir together the ¼ cup maple syrup and 2 tablespoons of bourbon. Set aside. Ensure your bacon is cooked, crumbled, and ready.
Roll Out Dough: Once risen, punch down the dough. Turn it out onto a lightly floured surface. Using a rolling pin, roll it into an 18×24 inch rectangle, with the long side facing you.
Spread & Fill: Spread the ¼ cup of very soft butter evenly over the entire surface of the dough. Drizzle the maple-bourbon mixture over the butter. Sprinkle the cinnamon-sugar mixture evenly, then scatter the crumbled bacon over the top, pressing it gently into the sugar.
Roll Tightly: Starting from the long side closest to you, roll the dough up tightly into a log, pinching the seam at the end to seal.
Slice: Using a sharp serrated knife or a piece of unflavored dental floss, trim the uneven ends. Slice the log into 12 equal pieces (about 1.5 inches each).
Second Rise: Arrange the rolls cut-side up in the prepared baking dish. Cover loosely with plastic wrap or a towel and let rise again in a warm place until puffy and nearly doubled, about 45 minutes to 1 hour. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.

Part 3: Bake & Glaze (Bake Time: 25-30 minutes)

Bake: Bake the risen rolls in the preheated oven for 25-30 minutes, or until they are golden brown on top and sound hollow when gently tapped. If they are browning too quickly, tent loosely with aluminum foil.
Make Glaze: While the rolls bake, prepare the glaze. Whisk together the powdered sugar, 3 tablespoons maple syrup, 2 tablespoons bourbon, and a pinch of salt. Add milk or cream, one teaspoon at a time, until you reach a thick but pourable consistency.
Finish: Remove the rolls from the oven and let them cool in the pan for 10 minutes. Drizzle the warm rolls generously with the bourbon maple glaze. Sprinkle with the reserved bacon crumbles for extra texture and visual appeal.

The Last Bite: Serving & Storing

These rolls are best served warm, when the glaze is still slightly gooey and the aromas of bourbon and bacon fill the air. They are a complete indulgence on their own but pair beautifully with strong black coffee or a cold glass of milk to balance the sweetness.

To Store: Cool completely, then cover tightly and store at room temperature for up to 2 days. Reheat individual rolls in the microwave for 15-20 seconds.

To Freeze: Un-glazed baked rolls freeze beautifully for up to 2 months. Thaw overnight and warm in a low oven, then glaze fresh.

Nutrition Information (Per Roll, Approximate)

Calories: 580 kcal
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 80mg
Sodium: 320mg
Total Carbohydrates: 88g
Dietary Fiber: 2g
Sugars: 52g
Protein: 9g