How to Make Maple Bacon Cinnamon Rolls: A Baker’s Step-by-Step Guide

WANT TO SAVE THIS RECIPE?

Maple bacon cinnamon rolls combine all your breakfast favorites into one irresistible treat. When the weather turns cooler and leaves start changing colors, I get a
serious craving for fresh-baked goods that bring together sweet and savory flavors.
These aren’t just ordinary cinnamon rolls, however. My recipe features a trusty brioche dough base stuffed with crispy bacon chunks, a hint of bourbon for that
extra caramel sweetness, and topped with maple cream cheese icing. The bourbon-soaked bacon adds a smoky, savory, bold taste that perfectly complements
the sweetness of the rolls. Additionally, each roll contains just 267 calories despite its indulgent flavor profile.
What makes these bacon cinnamon rolls truly special is using quality ingredients. I always recommend thicker-cut bacon and 100% pure maple syrup instead of
artificial alternatives. The recipe makes 8 perfect rolls with a filling that includes salted butter, packed brown sugar, and ground cinnamon.
In this step-by-step guide, I’ll walk you through creating these bourbon maple bacon treats from scratch, ensuring you achieve bakery-quality results right in your
home kitchen. Let’s transform ordinary breakfast into the ultimate brunch masterpiece!
Gathering Ingredients and Tools
Starting with quality ingredients is the foundation for creating perfect maple bacon cinnamon rolls. Before diving into mixing and kneading, I need to gather
everything that will make these rolls truly extraordinary.
Choosing the right bacon and bourbon
For these maple bacon cinnamon rolls, not just any bacon will do. I always select thick-cut bacon for its heartier texture and more pronounced flavor that stands
up to the sweetness of the rolls [1]. Thick slices work best for candying as they maintain their structure within the rolls and won’t burn before caramelizing [2].
As for the bourbon, while any brand will work, it’s worth selecting one with complementary flavor notes. Bourbon adds a smoky depth that elevates the entire
recipe [1]. For baking, I prefer bourbons with notes of caramel and vanilla like Buffalo Trace or Maker’s Mark, which have balanced flavor profiles [3]. Furthermore,
these lower-proof options don’t require longer cooking to remove any harsh alcohol “burn.”
Why real maple syrup matters
The difference between real maple syrup and artificial alternatives is night and day in these rolls. I exclusively use 100% pure maple syrup rather than artificial
maple-flavored syrups [1]. Real maple syrup provides a deeper, richer flavor that artificial substitutes simply can’t match [2].
Beyond taste, pure maple syrup is also a minimally processed ingredient with natural mineral content [4]. Notably, it functions differently in baking than white
sugar—it contains more water, which helps keep baked goods moist and adds a unique flavor profile [5].
Essential tools for baking success
For baking success, I rely on these essential tools:
•
•
A stand mixer with a dough hook for properly kneading the dough [6]
Baking scale for precise measurements [1]
• Baking dish or pan (preferably with parchment paper)
• Rolling pin for even dough thickness
• Small saucepan for warming milk
• Pastry brush for glazing
• Instant-read thermometer for checking milk temperature
First thing to remember is that measuring ingredients by weight rather than volume ensures consistent results. In fact, baking with a scale is my #1 baking tip for
these rolls [1]. With quality ingredients and proper tools at hand, I’m ready to create these indulgent treats that balance sweet maple with savory bacon perfectly.
Preparing the Dough from Scratch
The secret to creating extraordinarily soft and fluffy maple bacon cinnamon rolls lies in the dough preparation. I rely on a special Asian bread-making technique
called tangzhong that transforms ordinary cinnamon rolls into something truly special.
Making the tangzhong starter
Tangzhong is essentially a cooked flour paste that helps retain moisture in the dough. To prepare it, I whisk together a small portion of flour with milk until no
lumps remain, then cook this mixture over medium heat. The transformation happens quickly—within 1-2 minutes, the mixture thickens dramatically into a
paste-like consistency [7]. I know it’s ready when my whisk leaves visible lines on the bottom of the pan [8]. This simple paste traps water in the flour molecules,
allowing the dough to hold significantly more moisture without becoming too wet [9].
Mixing and kneading the dough
Once the tangzhong has cooled slightly, I transfer it to my mixer bowl. Subsequently, I add milk, flour, salt, sugar, yeast, and butter [10]. After combining these
ingredients, I let the mixture rest for 15-20 minutes—a crucial step that gives the flour time to absorb the liquid, making the dough much easier to knead [8].
Following this rest period, I knead the dough until it becomes smooth and elastic. If using a stand mixer with a dough hook, this takes about 10 minutes; by hand,
it may take up to 15 minutes [10]. The dough is ready when it’s slightly sticky to touch but doesn’t transfer to my hands [11]. Another helpful test: stretch a small
piece between your fingers—if it stretches thin enough to become translucent without tearing (the windowpane test), the gluten has developed properly [12].
First rise and how to know it’s ready
I place the kneaded dough in a lightly oiled bowl, cover it tightly, and let it rise in a warm, draft-free spot for 60-90 minutes [7]. Some bakers recommend placing it
in an oven with just the light on for perfect rising conditions [13].
The “poke test” is the most reliable way to determine if the dough is ready. I lightly oil my finger and poke the dough assertively. If it springs back immediately, it
needs more time. If it springs back slowly, leaving a small indentation, it’s ready for the next step [14]. This slow spring-back indicates that yeast production has
slowed—exactly what we want before shaping our maple bacon cinnamon rolls [14].
Building the Maple Bacon Rolls
Now comes the fun part where our maple bacon cinnamon rolls truly take shape. This stage combines sweet, savory, and smoky elements that make these rolls
irresistible.
Candying the bacon with maple and bourbon
Preparing the candied bacon is what sets these rolls apart from ordinary cinnamon buns. Initially, I cook thick-cut bacon until it’s partially done but not yet crispy
[2]. I combine ¼ cup bourbon, ¼ cup brown sugar, and ¼ cup pure maple syrup in a bowl, whisking until well blended [15]. After coating the bacon thoroughly with
this mixture, I bake it at 400°F for about 20-30 minutes, turning halfway through and basting with remaining bourbon-maple mixture [15]. The bacon develops a
gorgeous reddish-brown color with a shiny, candied coating as it cools [15].
Rolling out and filling the dough
Once my dough has completed its first rise, I punch it down and roll it on a lightly floured surface into a 12×18-inch rectangle about ¼-inch thick [16]. Thereafter, I
spread softened butter evenly across the surface, leaving about an inch bare along one long edge for sealing [2]. I sprinkle my cinnamon-sugar mixture over the
buttered surface, simultaneously adding the candied bacon bits, reserving some for topping later [2]. Gently pressing the filling into the dough with a rolling pin
helps it adhere better [17].
Second rise and shaping the rolls
Starting from the long edge farthest from me, I tightly roll the dough toward the bare edge [1]. Pinching the seam firmly closed is crucial for keeping the rolls intact
[1]. Consequently, I cut the log into 1½-2 inch slices using either a serrated knife or dental floss [2]. I arrange these rolls in a greased 9×13 baking dish, spacing
them about 2 inches apart [2]. Covering with a damp cloth, I let them rise for approximately 30-45 minutes until they look puffy and have nearly doubled in size [2].
Baking and Finishing Touches
The aroma of maple bacon cinnamon rolls baking in the oven signals you’re almost ready to enjoy this decadent treat. The final steps transform your labor of love
into an irresistible breakfast masterpiece.
Baking time and temperature tips
Preheat your oven to 350°F (175°C) [18] and place your risen rolls in the center rack. Baking times vary between 20-25 minutes until the tops become golden
brown [18]. Nevertheless, if you notice the tops browning too quickly, loosely cover with aluminum foil [19]. For perfectly baked rolls, their internal temperature
should reach approximately 195-200°F (91-93°C) [19].
Sometimes glass baking dishes require adjustment—reduce temperature by 25 degrees and check rolls about 10 minutes earlier than metal pans [20]. During
baking, rotating the pan halfway through ensures even browning [3].
Making the maple cream cheese frosting
As the rolls bake, prepare the maple cream cheese frosting. In a medium bowl, beat 11 ounces of softened cream cheese with 2/3 cup butter until smooth [21].
Gradually add 4 cups confectioners’ sugar [21], followed by 1/4 cup pure maple syrup [21].
For extra flavor, incorporate a splash of vanilla extract and a pinch of salt [22]. Certainly, those wanting a bourbon kick can add a teaspoon to complement the
candied bacon [23]. The finished frosting should be light, fluffy, and free of lumps [22].
Topping with candied bacon and serving
Once baked, remove rolls from the oven and let cool briefly for 5-10 minutes [3]. Spread the maple frosting generously while rolls are still warm, allowing it to melt
into every crevice [23]. Soon after, sprinkle with remaining candied bacon pieces [23].
These maple bacon rolls taste best fresh and warm, although they store well. Keep leftovers in an airtight container in the refrigerator for 3-4 days [24]. To reheat,
microwave individual rolls for 7-15 seconds [18], or warm in a 400°F oven for 1-2 minutes to restore their fresh-baked texture [18].
Conclusion
These maple bacon cinnamon rolls truly represent the perfect marriage of sweet and savory flavors. The tangzhong method undoubtedly creates an exceptionally
soft, fluffy texture that elevates these rolls beyond ordinary breakfast pastries. Furthermore, the combination of thick-cut candied bacon, real maple syrup, and
that hint of bourbon delivers a complexity of flavors that makes every bite memorable.
Most importantly, patience during the rising and baking processes pays off tremendously. The careful attention to detail—from selecting quality ingredients to
mastering the windowpane test—results in bakery-quality rolls you can proudly serve to family and friends. After all, the magic happens when these seemingly
contrasting flavors meld together during baking.
My recipe might seem intricate at first glance; however, the end result justifies every minute spent in preparation. Additionally, the heavenly aroma filling your
kitchen as these rolls bake provides an experience almost as rewarding as the first bite. Therefore, whether you’re hosting a special brunch or simply treating
yourself to an indulgent weekend breakfast, these maple bacon cinnamon rolls will certainly become a treasured recipe in your baking collection. The next time
you crave something that perfectly balances sweet maple, warm cinnamon, and savory bacon, this recipe awaits—ready to transform your ordinary morning into
an extraordinary culinary experience.
FAQs
Q1. How do you make maple bacon for cinnamon rolls? To make maple bacon for cinnamon rolls, cook thick-cut bacon until partially done, then coat it with a
mixture of bourbon, brown sugar, and pure maple syrup. Bake at 400°F for 20-30 minutes, turning halfway and basting with the remaining mixture. The bacon will
develop a shiny, candied coating as it cools.
Q2. What’s the secret to making soft and fluffy cinnamon rolls? The secret to exceptionally soft and fluffy cinnamon rolls is using the tangzhong method. This
Asian bread-making technique involves cooking a small portion of flour with milk to create a paste, which helps the dough retain more moisture and results in a
softer texture.
Q3. How do you know when cinnamon roll dough has risen enough? To determine if cinnamon roll dough has risen enough, use the “poke test.” Lightly oil
your finger and poke the dough assertively. If it springs back slowly, leaving a small indentation, it’s ready for the next step. If it springs back immediately, it needs
more time to rise.
Q4. What’s the best way to apply frosting to cinnamon rolls? The best way to apply frosting to cinnamon rolls is to spread it generously while the rolls are still
warm, about 5-10 minutes after removing them from the oven. This allows the frosting to melt slightly into the crevices of the rolls, ensuring even distribution of
flavor.
Q5. How long can you store maple bacon cinnamon rolls? Maple bacon cinnamon rolls can be stored in an airtight container in the refrigerator for 3-4 days.
To reheat, microwave individual rolls for 7-15 seconds or warm them in a 400°F oven for 1-2 minutes to restore their fresh-baked texture.