Bourbon Maple Bacon Cinnamon Rolls

When I think of cinnamon rolls, I think of home. My mother used to make them on frigid mornings, and their aroma would pull me from bed. But in time—as I grew older, braver—in the kitchen, I started to think: What if I gave those classic cinnamon rolls a bit of an adult twist? So these Bourbon Maple Bacon Cinnamon Rolls came to life. They are soft, gooey, swirled with cinnamon sugar, and topped with a maple-bourbon glaze and crispy bacon. Sweet, salty, boozy, and buttery—a real brunch-dessert hybrid.

It makes this recipe special because it is all that it is and more. Indulgent but easy. You shouldn’t be a pastry chef; frankly, half the fun is making a mess in the process. I promise, if you take these to a brunch or just a lazy Sunday breakfast, you’ll be everyone’s favorite person in the room.

Why You’ll Love This Recipe

I want you to feel as excited about these cinnamon rolls as I do. Here’s why I think you will:

• Sweet + Savory Balance: The kind of smoky bacon cuts through the sweetness in the best way.
• Boozy Glaze: A splash of bourbon brings in that warmth and depth without being too much.
• Comfort with a Twist: Similar cinnamon rolls, but upgraded for adults.
• Customizable: You can change the amount of bourbon, how thick the glaze is, or how crispy the bacon is.

Tools You’ll Need

I don’t want you stressing about gear—you probably have most of these already.

• Mixing bowls (medium + large) – for the dough and filling.
• Measuring cups + spoons (US) or kitchen scale (metric) – accuracy makes the dough behave.
• Rolling pin – to flatten the dough into a rectangle. (A wine bottle works in a pinch!)
• 9×13 inch baking dish (23×33 cm) – where the rolls will rise and bake.
• Sharp knife or unflavored dental floss – for cutting clean, even rolls.
• Whisk – to bring the glaze together smoothly.
• Skillet – for cooking the bacon until crispy.

Ingredients

Dough

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2 ¼ teaspoons (7 g) active dry yeast
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• ⅓ cup (75 g) unsalted butter, melted
• 4 ½ cups (540 g) all-purpose flour
• 1 teaspoon (6 g) salt

Filling

• ½ cup (100 g) packed brown sugar
• 2 tablespoons (25 g) granulated sugar
• 2 tablespoons (15 g) ground cinnamon
• ⅓ cup (75 g) unsalted butter, softened

Topping & Glaze

• 6 slices bacon, cooked until crispy, crumbled
• 1 ½ cups (180 g) powdered sugar
• 2 tablespoons (30 ml) maple syrup
• 1–2 tablespoons (15–30 ml) bourbon (adjust to taste)
• 1–2 tablespoons (15–30 ml) milk, as needed for glaze consistency

Step-by-Step Instructions

1. Yeasts Activation
2. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand for 5 to 10 minutes, or until foamy (if it doesn’t foam, your yeast may be dead-get another pack).
3. Dough Preparation
4. To the yeast mixture, add sugar, eggs, melted butter, and salt, and slowly add flour until a sticky dough is formed. Knead for about 8 minutes or till smooth and elastic (a poked dough will spring back).
5. First Rise
6. In a greased bowl, cover the dough with a towel, and place it in a warm location for 1-1 ½ hours or until it has doubled in size.
7. Filling
8. In a small bowl, combine the brown sugar, white sugar, and cinnamon.
9. Roll
10. On a floured surface, roll out the dough into a rectangle measuring 16×12 inches (40×30 cm). Smear softened butter all over, then evenly sprinkle with cinnamon sugar mix.
11. Roll and Cut
12. Starting from the long side, roll the dough up tightly into a log. Cut into 12 equal-sized rolls. (Use dental floss for nice cuts- just loop under, cross, and pull).
13. Second Rise
14. Arrange rolls in your greased 9×13 dish, cover, and allow to rise an additional 30 to 40 minutes, or until puffy.
15. Bake
16. Preheat the oven to 350°F (175). Once preheated, bake for 25 to 30 minutes until golden on top.
17. How to make glaze-
18. Combine powdered sugar with maple syrup, bourbon, and milk until smooth. Adjust the thickness with additional sugar or milk.
19. Top with bacon-
20. Drizzle the warm rolls with glaze and top with crumbled crispy bacon. Enjoy immediately, and watch them vanish.

Serving Ideas

• Pair with fresh fruit for balancing the richness.
• Serve with strong black coffee, or with a bourbon-infused latte if you feel cheeky.
• Add a scoop of vanilla ice cream for a dessert twist.

Variations & Customizations

• Instead of bacon, you can use pecans or walnuts for a crunchy nut texture.
• Use cream cheese glaze in place of bourbon glaze if you want something more traditional.
• Go really crazy: brush the bourbon onto the dough before filling it.

Storage & Make-Ahead

• Fridge: Store rolls in an airtight container for up to 3 days. Reheat in the microwave for 20 seconds.
• Freezer: Wrap baked (and cooled) rolls tightly, freeze up to 2 months. Thaw overnight in the fridge, then warm in the oven.
• Make-ahead: Assemble rolls the night before, cover tightly, and refrigerate. In the morning, let them come to room temperature and rise before baking.

Pro Tips & Mistakes to Avoid

Here’s me spilling the cinnamon-swirled tea:

• Refrigerator: Store rolls in an airtight container for up to 3 days. Reheat briefly in the microwave-20 seconds should do it.
• Freezer- Roll up the baked (and then cooled) rolls tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then warm in the oven.
• Make-ahead: Roll it all together the night before, bundle it tightly, and refrigerate. Let it come to room temperature and rise before baking in the morning.
• Here is me spilling the cinnamon-swirled tea:
• Yeast has its ways and corners-not all yeasts behave alike. In other words, if the yeast isn’t bubbly, you’re not going to have a fluffy or even soft roll.

Recipe Notes

• Yield: 12 rolls
• Prep Time: 25 minutes (plus rising)
• Cook Time: 30 minutes
• Total Time: about 2.5 hours
• Per Serving (1 roll, with glaze + bacon):
  • Calories: ~340
  • Carbs: 45 g
  • Fat: 14 g
  • Protein: 6 g

A Warm Send-Off

If you’ve made it this far, I hope you’re already imagining that first bite: soft roll, sticky glaze, crispy bacon, and a little bourbon warmth. Trust me, once you bake these Bourbon Maple Bacon Cinnamon Rolls, you’ll find excuses to make them again and again.

Give them a try, share them with friends, and let me know how yours turn out—I’d love to hear your spin on them.