Bourbon Maple Bacon Cinnamon Rolls are the perfect mix of sweet, smoky, and just a little boozy. Imagine soft, fluffy cinnamon rolls filled with a swirl of cinnamon sugar, all topped with crispy bacon pieces and drizzled with a rich bourbon maple glaze. It’s like breakfast and dessert had a delicious baby, and it’s hard to resist!
I love making these when I want to impress but also keep things relaxed. The smell of cinnamon and bacon baking together fills the kitchen in the best way, and the little kick of bourbon in the glaze adds such a fun twist that everyone always asks for the recipe. Pro tip: the bacon gets extra crispy if you bake it ahead and add it just before rolling up the dough.
These rolls are incredible warm right out of the oven with a cup of coffee or tea, and they also make a great treat for weekend brunch with friends or family. I’ve had them at cozy holiday gatherings and lazy Sunday mornings, and they always brighten the table. If you like combining sweet and savory, you’re in for a real treat with these!
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour and active dry yeast form the base for fluffy rolls. If you want softer rolls, try bread flour with higher protein. Instant yeast works too—just mix it directly with flour.
Bacon: Crispy bacon adds a smoky crunch. Use thick-cut bacon if you prefer larger bites or turkey bacon for a leaner option. Baking it on a sheet ahead helps keep it crisp.
Bourbon & Maple Syrup: Bourbon gives that warm boozy note, but you can skip it or use vanilla extract for a milder flavor. Pure maple syrup makes the glaze rich and sweet; honey or agave syrup are good substitutes.
Cinnamon & Sugar: Classic cinnamon sugar filling is key. You can mix brown sugar with coconut sugar for a deeper flavor. Make sure the cinnamon is fresh for the best aroma.
How Do You Get Soft, Fluffy Cinnamon Rolls That Rise Perfectly?
Making dough rise well is crucial for soft rolls. Here’s how to do it right:
- Warm your milk to about 110°F (warm but not hot) to activate yeast without killing it.
- Let the yeast foam for 5-10 minutes after adding to warm milk—this shows it’s alive.
- Knead the dough well until it’s smooth and elastic; this builds gluten for structure.
- Let it rise in a warm, draft-free spot until doubled. This can take 1 to 1.5 hours.
- After shaping rolls, allow a second brief rise—it helps them puff up and stay tender.
A warm oven pre-warmed but turned off can be a cozy spot for rising if your kitchen is cold. Don’t rush this step; good rising means soft, fluffy cinnamon rolls every time.
Equipment You’ll Need
- Mixing bowls – I use these for combining ingredients and letting the dough rise without mess.
- Stand mixer with dough hook (optional) – makes kneading easier and quicker for a smooth dough.
- Rolling pin – helps you roll out the dough evenly to create the perfect rectangle.
- Sharp knife or dental floss – for cleanly cutting the rolled dough into even slices.
- 9×13 inch baking pan – the ideal size for holding the rolls and baking evenly.
- Small saucepan – for mixing the glaze ingredients and warming the bourbon if needed.
Flavor Variations & Add-Ins
- Swap bacon with chopped pecans or walnuts for extra crunch and a nutty flavor.
- Add a pinch of cayenne pepper or smoked paprika in the cinnamon sugar for a spicy smoky twist.
- Use dark or flavored maple syrup in the glaze to vary the sweetness or add a hint of vanilla.
- Replace bourbon with apple brandy or omit alcohol for a non-alcoholic sweet glaze.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1 cup cooked bacon, chopped (about 6 slices crispy bacon)
For the Bourbon Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp bourbon whiskey
- 2-3 tsp milk or cream (to thin as needed)
Additional:
- Extra chopped crispy bacon for topping (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, then about 1 to 1 1/2 hours for the first rise. After assembling, allow 30-45 minutes for the second rise. Baking will take around 25-30 minutes. Overall, expect about 2.5 hours including rising time, but active prep time is much less!
Step-by-Step Instructions:
1. Prepare the Dough:
Sprinkle the yeast over the warmed milk and let it sit for 5-10 minutes until it’s foamy. In a large bowl, mix the flour, sugar, and salt. Add the melted butter, egg, and the foamy yeast mixture to the dry ingredients. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size (about 1 to 1 1/2 hours).
2. Prepare the Filling:
In a small bowl, combine the brown sugar and cinnamon. Chop the cooked bacon into small pieces and set aside.
3. Assemble the Rolls:
Once the dough has risen, punch it down and roll it out on a floured surface into a 15×12 inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then scatter the chopped bacon on top. Starting at one long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, cut the log into 12 equal slices.
4. Second Rise:
Place the rolls, cut side up, in a greased 9×13 inch baking pan. Cover loosely with plastic wrap or a towel and let them rise for 30-45 minutes until puffy.
5. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they’re golden brown and cooked through.
6. Prepare and Add the Bourbon Maple Glaze:
Whisk together powdered sugar, maple syrup, bourbon, and 2 teaspoons of milk. Add more milk or powdered sugar as needed to get a smooth, pourable glaze. Drizzle the glaze generously over the warm cinnamon rolls right after baking. If you like, sprinkle extra chopped crispy bacon on top for crunch and flavor.
7. Serve and Enjoy:
Serve these warm for the best melty, gooey experience! They’re perfect for breakfast, brunch, or any time you want a special treat.
Can I Use Frozen Dough Instead of Fresh?
Yes! You can prepare the dough ahead and freeze it after the first rise. Thaw overnight in the fridge, then let it come to room temperature and rise again before assembling and baking.
How Do I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Bourbon?
Absolutely! If you prefer no alcohol, use vanilla extract or omit it altogether. Apple cider or brandy also work well to keep the glaze flavorful.
What If I Don’t Like Bacon?
No problem! You can omit bacon or swap it for toasted pecans or walnuts for a delicious crunch and added texture without the smoky flavor.
