Bourbon Maple Bacon Cinnamon Rolls are a sweet and smoky treat that blends soft, fluffy dough with rich maple syrup, crispy bacon bits, and a hint of warm cinnamon. The touch of bourbon adds a subtle depth that makes these rolls feel extra special, perfect for a weekend breakfast or brunch that feels like a celebration.
I love making these rolls when I want to impress without too much fuss. The salty bacon plays so well with the sweetness of the maple and cinnamon, and the bourbon just brings it all together with a little something unexpected. I always make sure the bacon is nice and crispy—it’s the best part for me!
My favorite way to enjoy these rolls is fresh out of the oven, still a bit warm so the maple glaze is gooey and the cinnamon aroma fills the kitchen. They’re great with a cup of coffee or a glass of milk, and always bring smiles at the table. If you’re looking for a twist on classic cinnamon rolls that’s comforting and a little fun, these are the ones I’d go for every time.
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour works great for soft, tender rolls. If you want a lighter texture, try bread flour. Use active dry yeast or instant yeast; both give good rise. Just make sure the liquids are warm, not hot, to activate the yeast properly.
Bacon: Thick-cut bacon offers a nice meaty crunch here. If you like, turkey bacon works too for a leaner option, but it won’t be as crispy or smoky. Cook bacon until very crisp, as the pieces will soften slightly on the rolls.
Maple Syrup & Bourbon: Real maple syrup gives authentic sweetness and depth. If you don’t have bourbon, a splash of vanilla extract or apple juice can be a mild substitute, but it won’t have that warm flavor bourbon brings.
Butter & Milk: Unsalted butter is best so you can control salt levels. Whole milk creates a rich dough, but you can swap with 2% or even a plant milk like almond or oat for dairy-free versions.
How Do You Make Soft, Fluffy Cinnamon Roll Dough?
The dough is the foundation here, and getting it just right means soft rolls that melt in your mouth. The key is warm liquids and enough kneading to build gluten.
- Warm the milk and water to about 110°F (warm to the touch but not hot) to wake up the yeast without killing it.
- After mixing, knead the dough until smooth and elastic—this usually takes about 8-10 minutes by hand or 5 minutes in a mixer. The dough should bounce back when pressed.
- Let it rise somewhere warm and draft-free until doubled in size. I find putting it in the oven with just the light on works perfectly.
- After rolling and slicing, let the shaped rolls rise again before baking. This second rise keeps them soft and fluffy.
Equipment You’ll Need
- Large mixing bowl – I recommend this to hold your dough easily while it rises and mixes well.
- Measuring cups and spoons – Keep your ingredients accurate for perfect results.
- Stand mixer with dough hook (optional) – Makes kneading easier, especially if you’re not kneading by hand.
- Rolling pin – Helps you roll out the dough evenly into a rectangle.
- Baking pan (9×13 inch) – A standard size that fits the rolls comfortably with room to rise.
- Small saucepan – To warm the bourbon-maple syrup and prepare the glaze.
- Sharp knife or dental floss – To cut the rolled dough into neat slices without squishing.
- Cooling rack – For cooling the baked rolls and keeping them from getting soggy.
Flavor Variations & Add-Ins
- Different proteins: Swap bacon for breakfast sausage or pancetta for a different savory crunch or flavor profile.
- Cheeses: Add cream cheese to the glaze or sprinkle shredded cheddar or gouda inside the rolls for extra richness.
- Fruits & Nuts: Toss in chopped pecans, walnuts, or dried cranberries for texture and added flavor.
- Spices & Extracts: Mix in a pinch of nutmeg or allspice with the cinnamon, or add a splash of vanilla or orange extract to the glaze for a twist.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (one packet)
- 1/2 tsp salt
- 1/2 cup whole milk, warm (about 110°F / 43°C)
- 1/4 cup water, warm (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Topping:
- 6 slices thick-cut bacon
- 1/4 cup maple syrup
- 2 tbsp bourbon whiskey
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp maple syrup
- 2 tbsp bourbon whiskey
- 1-2 tbsp milk or cream (to desired consistency)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and knead the dough, plus 1 to 1 1/2 hours for the first rise. Then, after shaping, allow 30-45 minutes for the second rise. Baking takes another 20-25 minutes. All together, plan for about 2.5 to 3 hours including rising time. The hands-on work is easy and fun, while the dough does the waiting for you!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix warm milk, warm water, sugar, and yeast. Stir gently and let it sit for 5 minutes until it gets frothy. Then add melted butter, the egg, salt, and 2 cups of flour. Mix everything well.
Gradually add the remaining flour a little at a time, kneading after each addition until the dough feels smooth and elastic—about 8-10 minutes if you knead by hand, or 5 minutes with a mixer.
Place the dough in a lightly greased bowl, cover it with a towel or plastic wrap, and leave it in a warm spot to rise until it doubles in size, about 1 to 1 1/2 hours.
2. Cook the Bacon and Preheat Oven:
While the dough is rising, cook the bacon in a skillet over medium heat until crispy. Drain it on paper towels and chop into small pieces. Preheat your oven to 350°F (175°C).
3. Assemble the Rolls:
On a floured surface, roll out the dough into a rectangle roughly 16×12 inches. Spread the softened butter all over the dough. Then sprinkle the brown sugar and cinnamon evenly on top.
Starting on one long side, roll the dough tightly into a log. Cut the log into 9 or 12 equal-sized rolls.
Place these rolls into a greased 9×13-inch baking pan, cut side up. Cover and let them rise again for 30-45 minutes until puffy.
4. Prepare Bourbon-Maple Topping and Bake:
In a small saucepan, gently warm the maple syrup and bourbon together to blend their flavors—don’t boil. Set aside.
Bake the rolls in your preheated oven for 20-25 minutes until golden brown and cooked through.
5. Finish with Topping and Glaze:
Right after baking, drizzle the warm bourbon-maple syrup over the rolls. Sprinkle the crispy bacon pieces evenly on top.
To make the glaze, whisk powdered sugar, maple syrup, bourbon, and milk or cream until smooth. Drizzle this glaze on the warm rolls.
6. Serve and Enjoy:
Let the rolls cool just a little so the glaze sets but the rolls stay soft and warm. Serve them fresh and enjoy a decadent breakfast or brunch treat that’s both sweet and savory!
Can I Use Frozen Dough for These Cinnamon Rolls?
Yes! You can prepare the dough ahead, roll and slice the cinnamon rolls, then freeze them on a baking sheet before transferring to a freezer bag. When ready to bake, thaw completely in the fridge overnight and allow them to rise again for about 30-45 minutes at room temperature before baking.
What Can I Substitute for Bourbon?
If you don’t have bourbon, you can use vanilla extract or apple cider as a milder flavor alternative. Keep in mind the bourbon adds a unique warmth, so substitutions will alter the flavor slightly but still taste delicious.
How Should I Store Leftovers?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave or oven before serving to bring back that fresh-baked softness.
Can These Rolls Be Made Dairy-Free?
Absolutely! Swap whole milk with your favorite plant-based milk like almond or oat, and use dairy-free butter alternatives. The texture might be a bit different but they’ll still be tasty and satisfying.