Bourbon Maple Bacon Cinnamon Rolls (Print version)

Fluffy cinnamon rolls with crispy bacon in every bite, finished with a warm bourbon maple glaze. The sweet-savory brunch bake worth clearing your Saturday morning for.

# Ingredients:

For the dough

01 - 3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
02 - 2 1/4 tsp (1 packet) active dry yeast
03 - 3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
04 - 1/4 cup (50 g) granulated sugar
05 - 1/3 cup (75 g) unsalted butter, softened
06 - 2 large eggs, room temperature
07 - 1 tsp fine salt

For the filling

08 - 8 slices thick-cut bacon, cooked very crispy and crumbled
09 - 1/3 cup (75 g) unsalted butter, softened
10 - 3/4 cup (150 g) packed dark brown sugar
11 - 2 1/2 tsp ground cinnamon
12 - 2 tbsp pure maple syrup

For the bourbon maple glaze

13 - 1 1/2 cups (180 g) powdered sugar
14 - 3 tbsp pure maple syrup
15 - 2 tbsp bourbon
16 - 2 to 3 tbsp heavy cream, plus more as needed
17 - Pinch of fine salt

# Instructions:

01 - Warm the milk to 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar. Let stand 5 to 10 minutes until foamy. If nothing happens, start with a fresh packet of yeast.
02 - Add the remaining sugar, softened butter, eggs, and salt to the yeast mixture and stir to combine. Add flour one cup at a time, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. The dough will be slightly tacky but should not stick to your hands.
03 - Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 60 to 75 minutes until doubled in size.
04 - Cook the bacon in a skillet over medium heat until very crispy, about 8 to 10 minutes. Drain on paper towels and crumble into small pieces. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and maple syrup until a smooth paste forms.
05 - Punch down the dough. On a lightly floured surface, roll into a 14x10-inch rectangle. Spread the filling paste evenly to the edges, leaving a half-inch border along one long side. Scatter the crumbled bacon over the filling. Starting from the opposite long edge, roll tightly into a log and pinch the seam to seal. Cut into 12 even pieces using dental floss or a sharp knife.
06 - Arrange the rolls cut-side up in a buttered 9x13-inch baking dish. Cover and let rise 30 to 45 minutes until puffy and the rolls are touching. Preheat the oven to 350°F (175°C) during this time.
07 - Bake for 22 to 26 minutes until the tops are golden brown and a center roll reads 190°F (88°C) on an instant-read thermometer.
08 - Whisk together the powdered sugar, maple syrup, bourbon, cream, and salt until smooth and pourable. Add more cream a teaspoon at a time if needed to reach a drizzlable consistency. Pour generously over the warm rolls and serve immediately.

# Good to know:

01 - Active hands-on time is about 30 minutes. Plan 2.5 to 3 hours total to account for two yeast rise periods.
02 - Rolls are best eaten within an hour of glazing while the glaze is still soft.
03 - For overnight prep, refrigerate unrisen rolls after cutting and let them come to room temperature 30 to 45 minutes before baking the next morning.

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