Indulgent Bourbon Maple Bacon Cinnamon Rolls You'll Adore
Delight in these Bourbon Maple Bacon Cinnamon Rolls, a perfect blend of sweet and savory flavors.
Equipment
- stand mixer
- baking sheet
- parchment paper
- mixing bowl
- small saucepan
- wire rack
Ingredients
For the Dough
- ½ cup Water essential for activating the flour mixture
- ¼ cup Flour used to create the tangzhong for added moisture and softness
- ¼ cup Light Brown Sugar enhances the dough's taste and texture
- 2 tablespoons Pure Maple Syrup brings that rich maple flavor we all love
- 1 teaspoon Bourbon adds a delightful depth to the dough
- ¼ teaspoon Black Pepper a surprising kick to balance the sweetness
- 3 ½ cups All-Purpose Flour the main structure of your rolls
- ⅓ cup Granulated Sugar for sweetness in the dough
- 2 teaspoons Instant Yeast ensures quick and easy rising
- ¾ teaspoon Fine Sea Salt enhances flavor and strengthens the dough
- 1 whole Room-Temperature Egg acts as a binding agent to enrich the dough
- ½ cup Whole Milk helps create a tender roll
For the Filling
- ¾ cup Softened Butter ensures a rich, creamy filling
- ⅔ cup Light Brown Sugar a must for sweetening the filling beautifully
- 2 teaspoons Ground Cinnamon the classic spice that makes these rolls a favorite
- 2 ounces Cooked, Chopped Candied Bacon the magic ingredient that adds texture and flavor
For the Frosting
- 4 ounces Cream Cheese provides a creamy base for the frosting
- 1 cup Powdered Sugar sweetens the frosting perfectly
- ½ cup Pure Maple Syrup ties in the maple flavor for a cohesive taste
Instructions
Steps to Prepare
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange bacon slices in a single layer. In a mixing bowl, combine light brown sugar, maple syrup, bourbon, and black pepper. Brush this mixture over the bacon slices to coat them evenly.
- Transfer the prepared bacon to the preheated oven and bake for 30 to 40 minutes, until the bacon is caramelized and crispy. Let it cool completely on a wire rack.
- Prepare the tangzhong by whisking together ½ cup of water and ¼ cup of flour in a small saucepan over medium heat for about 4 to 5 minutes until thickened. Allow it to cool to room temperature.
- Combine 3 ½ cups of all-purpose flour, ⅓ cup granulated sugar, 2 teaspoons instant yeast, and ¾ teaspoon fine sea salt in a stand mixer bowl. Add the room-temperature egg, ½ cup whole milk, and cooled tangzhong. Mix on low for about 2 minutes until a shaggy dough forms.
- Gradually add the softened butter, mixing thoroughly. Knead the dough for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a lightly buttered bowl, cover with plastic wrap, and let it rise for about 1 hour or until doubled in size.
- Roll the risen dough into a rectangle measuring approximately 15 by 18 inches. Beat together the remaining softened butter, ⅔ cup light brown sugar, and 2 teaspoons ground cinnamon for the filling. Spread this mixture on the rolled dough leaving a 1-inch border.
- Sprinkle chopped bacon over the filling. Slice the dough into twelve 1.5-inch wide strips and roll each strip away from you to shape into rolls. Place in a parchment-lined baking pan and cover with plastic wrap. Allow to proof for 1 hour.
- Preheat your oven to 325°F (163°C). Bake the rolls for 24 to 30 minutes until golden brown. Let cool in the pan.
- While the rolls cool, prepare the frosting by beating together room-temperature butter and cream cheese until smooth. Gradually add powdered sugar, then stir in maple syrup and a splash of bourbon.
- Frost the warm rolls with the cream cheese frosting and garnish with reserved candied bacon.
Notes
Ensure your dough is soft and elastic by kneading properly; avoid adding too much flour.
Nutrition
Serving: 1rollCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 40mgIron: 1mg
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