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Bourbon Maple Bacon Cinnamon Rolls

Bourbon maple bacon cinnamon rolls with a soft, layered cinnamon filling and a sticky bourbon-maple glaze. Rise-and-bake method creates tender spirals topped with crispy candied bacon crumbles and flaky sea salt.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast
  • 0.25 cup sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 4 cup flour
  • 1 tsp salt
For filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 0.25 tsp nutmeg
  • 8 strips cooked bacon, crumbled
For bourbon maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp bourbon
  • 1 tbsp butter, melted
  • 1 tbsp cream
  • 1 flaky sea salt

Equipment

  • 1 sheet pan
  • 1 Duch oven
  • 1 stand mixer

Method
 

Activate yeast and make dough
  1. Warm the milk until comfortable to the touch, then whisk it with yeast, and let sit for 5 minutes until foamy. Add sugar, melted butter, and eggs, whisking to combine.
  2. Mix in flour and salt until a shaggy dough forms, then knead until smooth and elastic for 8 minutes with a single cohesive texture. Cover and rise for 1 hour, until doubled in size.
Fill, roll, and cut
  1. Roll the dough into a 12x18-inch rectangle, keeping an even thickness. Spread softened butter over the dough, then sprinkle brown sugar, cinnamon, and nutmeg evenly.
  2. Scatter the crumbled cooked bacon over the filling. Starting from a long edge, roll tightly into a log and seal the seam.
  3. Cut the log into 12 rolls and arrange them in a greased 9x13-inch baking dish. Cover and rise for 45 minutes, until puffy and touching.
Bake and glaze
  1. Bake at 375°F for 22-25 minutes, until the rolls are golden and the center springs back lightly. Let the rolls cool for 5 minutes so the glaze stays glossy.
  2. Whisk powdered sugar, maple syrup, bourbon, melted butter, and cream until smooth. Drizzle the bourbon maple glaze over warm rolls.
  3. Finish by sprinkling with flaky sea salt while the glaze is still tacky for better adherence.

Notes

For best flavor, use cooked bacon that’s crisped well before crumbling; it helps the rolls stay tender while the topping adds crunch. Refrigerate leftovers in an airtight container up to 3 days; rewarm in the microwave or at 300°F until just heated through. Freeze baked rolls (glazed or unglazed) up to 2 months—thaw overnight in the fridge and reheat. Dietary swap: use a plant-based butter substitute and egg replacer designed for baking to make a dairy-free version.