Bourbon Maple Bacon Cinnamon Rolls are a fun twist on a classic treat that combines sweet, smoky, and a little bit boozy all in one bite. These rolls are soft and fluffy, with swirls of cinnamon sugar, crispy bits of bacon, and a drizzle of maple syrup mixed with a hint of bourbon for an extra kick. They smell amazing as they bake and are a great way to start a weekend morning or impress at brunch.
I love making these rolls when I want something special but still cozy and homemade. The mix of bacon and maple syrup is such a perfect combo, and the little touch of bourbon adds a warm depth that makes them feel a bit fancy without any fuss. I find that letting the dough rise just right makes the rolls extra light and fluffy, which makes them even more irresistible.
My favorite way to enjoy these cinnamon rolls is fresh out of the oven with a cup of coffee, maybe while still in pajamas and curled up on the couch. They’re great for mornings when you want a cozy treat that feels like a celebration. Plus, they make a fun conversation starter because who expects bacon in their cinnamon rolls? It’s definitely a recipe that friends and family ask for again and again.
Key Ingredients & Substitutions
All-purpose flour: This is the base for soft, fluffy rolls. You can swap in bread flour for a chewier texture or use gluten-free flour blends—but knead carefully as gluten-free doughs behave differently.
Bacon: Thick-cut bacon crisps up nicely and adds smoky flavor. For a vegetarian option, try smoked tempeh or coconut bacon, though the flavor will differ.
Bourbon: Adds warm depth to the glaze. You can skip it or substitute with vanilla extract if you prefer no alcohol—glaze will still be delicious.
Maple syrup: Provides sweetness with a natural, rich flavor. Use pure maple syrup if possible; pancake syrup or honey can work but will slightly change taste.
Cinnamon and brown sugar: The classic filling combo. Use fresh cinnamon for best aroma and packed brown sugar for moisture and sweetness.
How Do I Get Light, Fluffy Dough That Rises Perfectly?
The dough’s fluffiness comes from the yeast and kneading method. To nail it:
- Make sure your milk is warm (around 110°F/43°C). Too hot, and the yeast dies; too cold, it won’t activate.
- Let the yeast sit in warm milk with a pinch of sugar for 5 minutes until it foams—that means it’s alive.
- Knead the dough well on a floured surface for about 6-8 minutes. This develops gluten that gives structure.
- Cover the dough and let it rise in a warm spot until doubled in size—usually 1 to 1.5 hours.
- Don’t rush the second rise after shaping; this step is key for soft, airy rolls.
Patience here really pays off with tender cinnamon rolls that melt in your mouth.
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl so the dough has plenty of room to rise smoothly.
- Whisk or spoon – helps dissolve the yeast and mix ingredients evenly.
- Rolling pin – makes it easy to roll out the dough into a neat rectangle.
- Sharp knife or dental floss – for slicing the rolled dough into even pieces without squishing the filling.
- Baking dish (9×13-inch) – holds the rolls while they bake and gives them space to rise.
- Small saucepan – to make the glaze on the stovetop.
- Cooling rack – optional, for cooling the baked rolls before glazing if needed.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage crumbles or ham slices for a different savory twist.
- Top with chopped pecans or walnuts for extra crunch and richness.
- Use spiced rum or vanilla extract instead of bourbon for a different flavor note in the glaze.
- Add apple slices or raisins inside the filling for a fruity surprise.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
Dough:
- 3 1/4 cups all-purpose flour, divided
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm whole milk (about 110°F/43°C)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp salt
Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, softened
Bacon:
- 8 slices thick-cut bacon, cooked until crisp, drained and chopped
Glaze:
- 1 cup powdered sugar
- 2 tbsp real maple syrup
- 1 tbsp bourbon (optional but recommended)
- 1-2 tbsp milk or cream (for consistency)
Topping:
- 1/3 cup chopped pecans (optional but adds crunch)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, plus 1 to 1 ½ hours for the first rise, 30 to 45 minutes for the second rise, and 25 to 30 minutes to bake. Altogether, expect around 3 hours from start to finish to get these delicious rolls ready to eat.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until it becomes frothy. In a large mixing bowl, combine 2 1/2 cups of flour, sugar, and salt. Add the melted butter, egg, and the yeast mixture, stirring to mix everything. Gradually add the remaining flour, then knead the dough on a floured surface for about 6-8 minutes until smooth and elastic.
2. First Rise:
Lightly oil a large bowl and place the dough inside. Cover it with a damp towel or plastic wrap and let it rise in a warm spot for about 1 to 1 ½ hours, or until the dough doubles in size.
3. Prepare Filling and Bacon:
While the dough rises, mix the brown sugar and cinnamon together in a small bowl. Cook the bacon until crispy, drain it on paper towels, and chop it coarsely.
4. Roll Out the Dough:
Punch the dough down and roll it out on a floured surface into a 12×16-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
5. Add Bacon and Roll Up:
Sprinkle the chopped bacon and pecans over the cinnamon sugar layer. Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal.
6. Cut the Rolls:
Use a sharp knife or dental floss to cut the log into 12 even rolls. Place them cut side up in a greased 9×13-inch baking dish, leaving a little space between each roll.
7. Second Rise:
Cover the rolls and let them rise for 30-45 minutes until they become puffy.
8. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
9. Make the Glaze:
While the rolls bake, whisk together the powdered sugar, maple syrup, bourbon, and milk or cream in a small bowl until you get a smooth, drizzle-friendly consistency.
10. Glaze and Serve:
Drizzle the bourbon maple glaze generously over the warm cinnamon rolls. Let them sit for a few minutes to soak up the glaze, then enjoy while warm!
Can I Use Frozen Bacon for the Cinnamon Rolls?
Yes, you can use frozen bacon, but be sure to thaw it completely and pat it dry before cooking. This helps the bacon crisp up nicely without releasing too much moisture into the rolls.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough the night before, let it rise, then refrigerate it overnight. Just take it out and roll it before the second rise and baking. This can save time on the day you want to enjoy the rolls.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to bring back their softness.
Can I Skip the Bourbon in the Glaze?
Yes! The bourbon adds depth and warmth, but if you prefer none or need a substitute, vanilla extract works well too, or simply leave it out for a classic maple glaze flavor.