Bourbon Maple Bacon Cinnamon Rolls (Print Version)

Fluffy rolls layered with bourbon-maple frosting and candied bacon for a mouthwatering sweet-savory treat.

# Ingredients:

→ Candied Bacon

01 - 450 g smoked bacon
02 - 110 g light brown sugar
03 - 60 ml pure maple syrup
04 - 30 ml bourbon whiskey
05 - 1 tsp freshly cracked black pepper

→ Tangzhong

06 - 30 g all-purpose flour
07 - 180 ml water

→ Dough

08 - 440 g all-purpose flour
09 - 67 g granulated sugar
10 - 2 tsp instant yeast
11 - 0.75 tsp fine sea salt
12 - 120 ml whole milk, room temperature
13 - 1 large egg, room temperature
14 - 4 tbsp unsalted butter, softened

→ Cinnamon Sugar Filling

15 - 113 g unsalted butter, room temperature
16 - 135 g light brown sugar
17 - 2 tsp ground cinnamon
18 - 1 cup crumbled candied bacon, reserved

→ Bourbon Maple Frosting

19 - 56 g unsalted butter, room temperature
20 - 57 g cream cheese, room temperature
21 - 95 g powdered sugar
22 - 2.5–5 ml bourbon whiskey
23 - 30 ml pure maple syrup
24 - 0.5 cup candied bacon strips, reserved

# Instructions:

01 - Preheat oven to 190°C and line a baking sheet with parchment paper. Arrange bacon slices on the prepared tray.
02 - In a bowl, combine brown sugar, maple syrup, bourbon, and black pepper. Evenly spread mixture over bacon. Bake on the centre rack for 30–40 minutes until bacon is richly caramelised and crisp. Remove from oven and transfer strips to a wire rack to cool fully. Reserve 0.5 cup of strips for finishing, chop remaining bacon into fine crumbs.
03 - In a small saucepan, whisk together water and flour, then cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer tangzhong to a bowl and allow to cool.
04 - In a stand mixer bowl, combine remaining flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix on low speed with dough hook for 2 minutes until a cohesive dough forms.
05 - With mixer running, add softened butter in 0.5-tablespoon increments, letting each integrate before adding the next. Continue kneading dough for 8–10 minutes until smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk if necessary for optimal texture.
06 - Form dough into a smooth ball. Place seam-side down in a large, lightly buttered bowl. Cover and let rise in a warm area for 1 hour or until doubled in size.
07 - Turn dough onto a lightly floured surface. Roll out a rectangle measuring approximately 38 x 46 cm, with the long side closest to you.
08 - In a mixing bowl, thoroughly combine room temperature butter, brown sugar, and cinnamon until smooth. Using an offset spatula, evenly spread filling over dough, leaving a 2.5 cm border along the top edge.
09 - Sprinkle crumbled candied bacon evenly over cinnamon sugar filling.
10 - Slice dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you and arrange in a parchment-lined 23 x 33 cm pan.
11 - Cover the pan with plastic wrap and let rolls proof for 1 hour at room temperature until nearly doubled in volume. Meanwhile, preheat oven to 162°C.
12 - Bake rolls on centre rack for 24–30 minutes or until golden brown on top. Let cool in pan set over a wire rack.
13 - In a medium bowl, blend butter and cream cheese until creamy. Incorporate powdered sugar, then whisk in maple syrup and bourbon, adjusting bourbon to taste for desired flavour intensity.
14 - Spread frosting over lukewarm rolls. Garnish with reserved candied bacon strips and serve immediately.

# Notes:

01 - Monitor candied bacon closely to prevent over-caramelisation; adjust baking time if using thinner slices.
02 - Tangzhong boosts dough softness and extends freshness.
03 - For evenly risen rolls, space them slightly apart in the baking pan.

Back