Bourbon Maple Bacon Cinnamon Rolls are the perfect combination of sweet, smoky, and a little bit boozy. Soft, fluffy cinnamon rolls are generously swirled with cinnamon sugar, then topped with crispy bacon bits and a drizzle of rich maple syrup infused with a touch of bourbon. Every bite is a delightful mix of gooey sweetness and that salty crunch from the bacon.
I love making these for weekend brunch when I want something special but still easy to pull together. The bourbon maple glaze adds a little kick that makes the whole thing feel a bit fancy, but honestly, it’s just comfort food with a fun twist. If you’re a fan of sweet and savory combos, this is your new go-to treat.
One of my favorite ways to enjoy these cinnamon rolls is fresh out of the oven, with a cup of coffee in hand and the whole house smelling like breakfast heaven. They’re great to share with friends or family, and I promise you won’t regret having extra napkins nearby—these sticky rolls are pure joy!
Key Ingredients & Substitutions
Flour & Yeast: All-purpose flour is the base for soft, fluffy rolls. Use bread flour for a chewier texture. Active dry yeast needs warm (not hot) milk to activate well—too hot kills it!
Butter & Milk: Melted butter adds richness in dough, plus a bit in filling and glaze for moist, tender rolls. Whole milk makes dough soft, but you can use 2% or plant milk (unsweetened) if dairy-free.
Bacon: Crispy cooked bacon brings a salty crunch that balances the sweetness. Turkey bacon works for a lighter twist, but regular pork bacon gives the best flavor.
Bourbon & Maple Syrup: The glaze’s star flavors! For a non-alcoholic option, swap bourbon for vanilla extract or extra maple syrup. Pure maple syrup gives the best taste, but pancake syrup can be a backup.
Spices & Sugars: Ground cinnamon is a must for that classic roll flavor. Brown sugar adds moisture and deep sweetness. Light or dark brown sugar both work well.
How Do I Get Soft, Fluffy Cinnamon Rolls Every Time?
Soft rolls come from good dough prep, proofing, and gentle handling. Here’s my approach:
- Warm your milk to about 100-110°F to activate yeast properly—it should feel like warm bath water.
- Knead dough until smooth and elastic (sticky is okay), about 8-10 minutes by hand or less with a mixer.
- Let dough rise in a warm, draft-free place until doubled. I like to cover with a damp towel or plastic wrap.
- After shaping rolls, give them another rise so they puff up well. This keeps them airy inside.
- Bake at 350°F until golden to keep them soft but fully cooked.
Patience with rising times is key. Too cold or rushed, and rolls get dense. Trust the dough and let it do its magic!
Equipment You’ll Need
- Large mixing bowl – I use this to combine ingredients and let the dough rise comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier, but you can knead by hand too.
- Rolling pin – helps you flatten the dough evenly to the right size.
- Baking dish (9×13-inch) – perfect size for even baking and easy serving.
- Skillet or baking sheet – for cooking bacon crispy and ready to sprinkle on top.
- Saucepan – to make the bourbon maple glaze; I like this size for quick heating.
- Knife or dental floss – to cut the rolled dough into even slices without squishing them.
- Cooling rack (optional) – helps the glaze set and keeps the rolls from getting soggy.
Flavor Variations & Add-Ins
- Different Proteins: Swap bacon for cooked sausage crumbles or ham slices for a different hearty flavor.
- Cheese: Add cream cheese swirls before rolling for extra creamy richness or sprinkle shredded cheddar for a savory twist.
- Fruits & Nuts: Mix in chopped pecans, walnuts, or dried cranberries to add texture and a touch of tartness.
- Spices & Extracts: Use nutmeg or a pinch of cloves in the filling for warm spices, or vanilla instead of bourbon for a non-alcoholic version.
Bourbon Maple Bacon Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed
- ⅓ cup unsalted butter, melted
- 2 large eggs
For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
For the Bacon Topping:
- 8 slices bacon, cooked crispy and chopped
For the Bourbon Maple Glaze:
- ½ cup maple syrup
- 2 tbsp unsalted butter
- 2 tbsp bourbon whiskey
- 1 cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, plus 1 hour for the first rise and another 30-45 minutes for the second rise after shaping. Baking takes about 25-28 minutes, and you’ll need a few extra minutes to cook the bacon and make the glaze. Overall, plan for around 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough
Start by mixing 2 cups of flour, sugar, salt, and yeast in a large bowl. In another bowl, warm the milk until it’s lukewarm, then whisk in melted butter and eggs. Pour this into the dry ingredients and stir. Add the remaining flour gradually until you have a soft dough. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
2. Make the Filling
Mix the brown sugar and cinnamon together in a small bowl. Roll out the dough into a 16×12-inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
3. Assemble the Rolls
Starting from the long side, roll the dough tightly into a log. Cut into 12 equal rolls using a sharp knife. Place the rolls cut side up in a greased 9×13-inch baking dish. Cover and let rise another 30-45 minutes until puffy.
4. Cook the Bacon
While the rolls rise, cook the bacon in a skillet until crispy. Drain on paper towels and chop into small pieces.
5. Bake the Cinnamon Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 25-28 minutes or until they turn golden and are cooked through.
6. Prepare the Bourbon Maple Glaze
In a small saucepan over medium heat, combine the maple syrup, butter, and bourbon. Bring it to a gentle simmer and cook for 2-3 minutes to blend the flavors. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt until the glaze is smooth and slightly thick.
7. Finish the Cinnamon Rolls
Right after baking, drizzle the bourbon maple glaze over the warm rolls. Sprinkle the chopped crispy bacon generously over the top. Let the glaze set for a few minutes before serving.
8. Serve and Enjoy!
Serve these delicious bourbon maple bacon cinnamon rolls warm and delight in the perfect mix of sweet, smoky, and boozy flavors!
Can I Use Frozen Dough for This Recipe?
Yes! If you have frozen cinnamon roll dough, thaw it overnight in the fridge and then let it come to room temperature before rolling out and adding the filling. This helps ensure the dough rises properly.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm them gently in the microwave or oven before serving to refresh their softness.
Can I Make the Bourbon Maple Glaze Without Alcohol?
Absolutely! Simply omit the bourbon and replace it with an equal amount of vanilla extract or extra maple syrup for that sweet flavor without the alcohol.
What’s the Best Way to Reheat These Rolls?
Reheat individual rolls in the microwave for about 20-30 seconds or wrap them in foil and warm in a 300°F oven for 10-15 minutes. Adding a small bit of butter or syrup can make them taste freshly made.