Easy Bourbon Maple Bacon Cinnamon Rolls

Introduction

If you’ve ever wished for a recipe that combines sweet, salty, smoky, and boozy flavors all in one bite, you’ve found your match with these Bourbon Maple Bacon Cinnamon Rolls. Imagine pillowy homemade dough, swirled with a rich cinnamon-sugar filling, layered with crunchy candied bacon, and finished with a maple-bourbon glaze that’s both indulgent and irresistible. Whether served at brunch, as a holiday breakfast centerpiece, or simply as a weekend baking adventure, these cinnamon rolls bring bakery-level decadence straight to your kitchen.

My recipe story

This recipe was inspired by a brunch I had while traveling in the South, where sweet and savory combinations are celebrated like culinary art. The idea of adding bacon to something as classic as cinnamon rolls may sound daring at first, but the moment you taste the balance of salty, crispy bacon with sweet maple syrup, you realize it’s a perfect match. Adding bourbon to the glaze elevates the flavor even further, giving it a warmth that feels sophisticated yet approachable. After a few rounds of testing and tweaking, I landed on this recipe that’s now a family favorite and a must-make during holidays.

Ingredient breakdown

Each component of these cinnamon rolls brings something unique to the table. The candied bacon, made with brown sugar and maple syrup, adds a smoky sweetness and a crunch that perfectly contrasts the fluffy rolls. Using a good-quality bacon makes a big difference here, as it crisps up beautifully while holding its flavor against the sugar and syrup.

The dough is the heart of this recipe, crafted with flour, yeast, milk, butter, and eggs. It’s soft and slightly sweet, providing the ideal base for the rich cinnamon-sugar filling. Speaking of filling, the classic mix of brown sugar, cinnamon, and butter is given an upgrade with the addition of finely chopped candied bacon layered inside the swirls.

The glaze ties everything together. Made with powdered sugar, maple syrup, and just a splash of bourbon, it creates a silky-smooth topping that soaks into the rolls without overwhelming them. The bourbon adds depth and a subtle kick, while the maple syrup reinforces the cozy sweetness we crave in cinnamon rolls.

Equipment you’ll need

• Mixing bowls (various sizes)
• Stand mixer with dough hook attachment (optional, but helpful)
• Measuring cups and spoons
• Rolling pin
• Baking sheet (for candied bacon)
• 9×13-inch baking dish
• Parchment paper
• Sharp knife or dough cutter
• Whisk (for glaze)

Step-by-step directions

Step 1: Make the candied bacon. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay out bacon strips in a single layer and sprinkle with brown sugar, then drizzle with maple syrup. Bake for 18–22 minutes until caramelized and crisp. Transfer to a wire rack to cool, then chop into small pieces. This step creates the smoky-sweet crunch that will layer into your rolls and glaze.

Step 2: Prepare the dough. Warm milk until just lukewarm, then mix with yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour, sugar, salt, butter, and eggs. Gradually add the yeast mixture and knead until a smooth, elastic dough forms. This should take about 8 minutes by hand or 5 minutes in a stand mixer. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1–1.5 hours).

Step 3: Prepare the filling. Mix brown sugar and ground cinnamon in a small bowl. Once the dough has risen, roll it out on a lightly floured surface into a large rectangle (about 12×18 inches). Spread softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture. Evenly scatter chopped candied bacon over the top to add that surprise smoky crunch inside each roll.

Step 4: Shape the rolls. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dough cutter to slice the log into 12 even pieces. Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between them for expansion. Cover loosely with a kitchen towel and let rise again for 30–40 minutes, or until puffy.

Step 5: Bake. Preheat oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown on top and cooked through. The kitchen will smell like pure heaven at this stage—sweet maple, smoky bacon, and warm cinnamon all blending together.

Step 6: Make the glaze. While the rolls bake, whisk together powdered sugar, maple syrup, and bourbon in a medium bowl until smooth. Adjust the consistency with more syrup or powdered sugar as needed. For a stronger bourbon flavor, add an extra teaspoon, but don’t overpower the balance.

Step 7: Glaze and serve. Remove the cinnamon rolls from the oven and let cool for about 10 minutes. Drizzle generously with the maple-bourbon glaze and sprinkle with any reserved bacon bits for garnish. Serve warm and enjoy every gooey, smoky-sweet bite.

Variations & substitutions

If you’d like a non-alcoholic version, simply omit the bourbon and replace it with extra maple syrup or a splash of vanilla extract for depth. For a spicier kick, try adding a pinch of cayenne pepper or chili flakes to the candied bacon mixture. If you want to lighten it up, turkey bacon works, though it won’t caramelize quite as richly as pork bacon. You can also experiment with different glazes—cream cheese frosting with a touch of maple syrup is a decadent alternative.

Storage, freezing & make-ahead

These cinnamon rolls are best enjoyed fresh and warm, but they store well too. Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave for 20–30 seconds or warm in the oven at 300°F for 10 minutes. For freezing, bake the rolls without glaze, allow them to cool, then wrap tightly and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge, reheat, and glaze fresh before serving. You can also prepare the dough the night before, refrigerate after shaping, and bake in the morning for fresh rolls with minimal effort.

Serving ideas & pairings

These Bourbon Maple Bacon Cinnamon Rolls are indulgent enough to shine on their own, but pairing them can elevate your meal. Serve with a cup of freshly brewed coffee or a latte to balance the sweetness. For a brunch spread, pair with savory egg dishes like quiche or a breakfast casserole to provide contrast. If you’re hosting a holiday brunch, these rolls pair wonderfully with mimosas or a bourbon-spiked coffee cocktail for a festive twist. Fresh fruit salad on the side adds brightness and cuts through the richness.

FAQ

Can I make these cinnamon rolls without bourbon?
Yes, simply omit the bourbon and replace it with maple syrup or vanilla extract for a kid-friendly version.

Can I use store-bought dough?
Absolutely! While homemade dough is best, you can use pre-made cinnamon roll dough or pizza dough for a shortcut. Just adjust baking times as needed.

What’s the best way to keep the rolls soft?
Covering them while cooling helps lock in moisture. Don’t overbake, as this can dry them out. Adding a little extra glaze also keeps them tender.

Can I prepare the rolls the night before?
Yes, after shaping the rolls, cover and refrigerate overnight. Let them sit at room temperature for 30 minutes in the morning before baking.

What can I substitute for candied bacon?
If you prefer vegetarian rolls, skip the bacon entirely or replace it with chopped pecans or walnuts for added crunch.

Final thoughts

Bourbon Maple Bacon Cinnamon Rolls are the ultimate indulgence—rich, flavorful, and utterly unforgettable. They strike a beautiful balance between sweet and savory, making them versatile enough for special breakfasts, brunches, or dessert. The candied bacon adds surprise and texture, while the bourbon-maple glaze ties everything together with warmth and elegance. Once you try this recipe, it’s bound to become a tradition in your kitchen, delighting friends and family every time you bake a batch. Don’t be surprised if they disappear faster than you expect—they’re just that good!

Bourbon Maple Bacon Cinnamon Rolls

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• Author: Sarah White
• Total Time: 5 minutes
• Yield: 8–10 rolls

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Description

weet, sticky cinnamon rolls layered with bourbon-maple glazed bacon for a decadent breakfast treat.

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Ingredients

• 1 lb bacon

• ½ cup brown sugar

• 4 tablespoons maple syrup
• 1 package (8 oz) cream cheese, softened

• ½ cup butter, softened

• 1 cup powdered sugar
• 1 teaspoon vanilla extract

• 1 can (16.3 oz) refrigerated cinnamon roll dough
  

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Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and set aside.

2. Place bacon on the sheet, sprinkle with brown sugar, drizzle with maple syrup, and bake for 15–20 minutes until caramelized. Cool and chop into pieces.

3. Unroll cinnamon roll dough and spread softened cream cheese and butter evenly. Sprinkle it with chopped candied bacon.
4. Roll dough back into a log and cut into individual rolls. Place in a greased baking dish.

5. Bake rolls 20–25 minutes or until golden brown.

6. While warm, drizzle with a glaze made from powdered sugar and vanilla if desired. Serve immediately.
   

Notes

 Candied bacon can be made a day ahead and stored in the refrigerator. Rolls are best served warm. Leftovers can be reheated in the oven.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert/Breakfast
• Method: Baking
• Cuisine: American