Bourbon Maple Bacon Cinnamon Rolls are a sweet and salty morning treat that combines soft, fluffy dough with crispy bacon, warm cinnamon, and a sticky maple glaze infused with a hint of bourbon. These rolls are packed with flavor, where the rich sweetness of maple syrup meets the smoky crunch of bacon, all wrapped up in a tender swirl of cinnamon sugar.
I love making these rolls when I want to surprise my family with something a little different but totally comforting. The touch of bourbon adds a subtle depth that makes these rolls feel extra special, without being overpowering. Plus, the bacon sprinkled inside is a fun twist that gets everyone talking—and reaching for seconds. I always make sure to use thick-cut bacon for that perfect balance of crispiness and chew.
These cinnamon rolls are best enjoyed fresh and warm, maybe with a cup of coffee or a glass of milk. I like to bake them on weekend mornings when there’s a little more time to savor the smell filling the kitchen. They’re the kind of treat that makes breakfast feel like a celebration, even on an ordinary day. Trust me, once you try these, pancakes might just become a thing of the past!
Key Ingredients & Substitutions
Yeast and Flour: Active dry yeast and all-purpose flour are key for that soft, fluffy cinnamon roll texture. If you prefer, instant yeast works too—it just skips the proofing step.
Bacon: Thick-cut bacon adds a nice crunch and smoky flavor. For less fat, try turkey bacon or plant-based bacon alternatives.
Bourbon: The bourbon in the glaze gives a subtle warmth and depth. If you want to skip alcohol, vanilla extract is a good swap, same amount.
Maple Syrup: Pure maple syrup offers natural sweetness and pairs beautifully with bacon. If you don’t have maple, honey or corn syrup can work in a pinch.
How Do You Get Perfect Soft Rolls with Crispy Bacon Inside?
The secret to soft rolls with crispy bacon is in layering and timing:
- Cook the bacon first: Make sure the bacon is fully crisp before adding it to the dough. This keeps it from steaming inside the roll and losing crunch.
- Roll evenly: Spread the butter and cinnamon sugar fully, then scatter bacon evenly for each bite to have a nice bacon bite.
- Roll tightly: Keeping the log tight prevents the filling from falling out and helps the rolls keep their shape.
- Second rise is key: Let the shaped rolls rise until puffy before baking. This develops a light, airy texture.
- Bake until golden: Watch the color to avoid over- or under-baking for just right softness with a slight crust.
Following these steps gives you rolls that feel soft inside, but keep the smoky bacon bits nicely textured—exactly what makes these cinnamon rolls stand out.
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for making and letting the dough rise; it’s simple and roomy.
- Stand mixer with a dough hook (optional) – speeds up kneading and makes the process less hands-on.
- Measuring cups and spoons – for precise measurements to get consistent results.
- Rolling pin – helps spread the dough evenly into a rectangle for the filling.
- Sharp knife or dental floss – for neatly slicing the rolled dough into even pieces.
- Baking dish (9×13-inch) – perfect size for baking the cinnamon rolls evenly.
- Cooking pan – for crisping the bacon; a rimmed skillet keeps the bacon from curling too much.
- Whisk – for mixing the glaze until smooth and shiny.
Flavor Variations & Add-Ins
- Use different proteins: swap bacon for cooked sausage or pancetta for a different savory note.
- Cheese options: add cream cheese or shredded cheddar inside the rolls for extra richness.
- Spice it up: sprinkle a pinch of nutmeg, cardamom, or even cayenne in the filling for a flavor twist.
- Fruit addition: stuff with chopped apples or pears for a sweet, fruity contrast that pairs well with cinnamon.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup warm whole milk (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
For the Filling:
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
- 8 slices thick-cut bacon, cooked until crisp and chopped
For the Bourbon Maple Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon bourbon whiskey
- 2-3 tablespoons milk (as needed for consistency)
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus two rising periods totaling around 2 hours, and 20-25 minutes for baking. Plan for roughly 3 hours from start to finish, mostly hands-off time while the dough rises.
Step-by-Step Instructions:
1. Make the Dough:
Warm the milk until it’s about 110°F—warm, but not hot. Stir in the yeast with a pinch of sugar and let it sit for 5-10 minutes until it’s foamy on top. In a large bowl, combine melted butter, the rest of the sugar, eggs, and salt. Add the yeast mixture and stir. Gradually mix in the flour until the dough forms. Knead by hand or with a dough hook for 6-8 minutes until smooth and elastic.
2. Let the Dough Rise:
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and set it somewhere warm. Let it rise for 1 to 1½ hours until the dough has doubled in size.
3. Prepare the Filling:
While the dough rises, mix brown sugar and cinnamon in a small bowl. Cook the bacon until crispy; drain and chop it into small pieces.
4. Shape the Rolls:
When the dough has risen, punch it down and put it on a floured surface. Roll it into a 16 x 12-inch rectangle. Spread softened butter all over the dough, then sprinkle the cinnamon sugar evenly on top. Scatter the chopped bacon evenly over everything.
5. Roll and Cut:
Starting from a long edge, roll the dough up tightly into a log. Pinch the seam shut. Cut the log into 12 equal slices using a sharp knife or dental floss.
6. Second Rise:
Place the rolls cut-side up in a greased 9×13-inch baking dish or lined baking sheet. Leave some space between each roll. Cover and let them rise again for 30-45 minutes until puffy.
7. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
8. Make the Glaze and Serve:
Whisk powdered sugar, maple syrup, bourbon, salt, and milk until smooth and pourable. Once the rolls have cooled slightly (about 5 minutes), drizzle the glaze generously over them. Serve warm and enjoy the delicious mix of sweet cinnamon, smoky bacon, rich maple, and a hint of bourbon!
Can I Use Frozen Bacon in This Recipe?
Yes! Just be sure to cook the bacon fully before using it. If you’re using frozen bacon, thaw it overnight in the fridge or quickly in the microwave before crisping it up in a pan.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight. Just take it out about an hour before shaping the rolls so it comes to room temperature and rises a bit before baking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. To enjoy them warm, reheat in the microwave for 20-30 seconds or in the oven at 300°F until heated through.
Can I Skip the Bourbon in the Glaze?
Yes! If you prefer to avoid alcohol, substitute the bourbon with the same amount of vanilla extract for a sweet, aromatic flavor without the kick.