Bourbon Maple Bacon Cinnamon Rolls

If you ever wanted breakfast to feel a little bit mischievous, these Bourbon Maple Bacon Cinnamon Rolls are it. The first time I made them, my neighbor popped by because the whole hallway smelled like a pancake house met a bakery and decided to throw a tiny party. I was still in slippers, flour on my sleeve, trying not to eat the bacon bits straight form the bowl. It happens. And yes, there is bourbon. Not in a knock your socks off kind of way, just a friendly hello and a wink.

Why I keep making these, even on busy mornings

I make this when the weekend feels too short and I need a project that ends in something sticky and warm. My family goes a bit bonkers for the caramel edges and the soft centers, and they always ask for extra glaze because, well, restraint is for weekdays. The maple and bacon combo tastes like brunch got dressed up, and the bourbon adds this cozy depth that makes people ask what is that, in a good way. I used to overwork the dough and wonder why it fought me back, but now I just let it be a little shaggy at first and it relaxes. So do I.

What you need, with a few flexible swaps

• All purpose flour 3 1/4 cups or about 410 g my grandmother always insisted on a particular brand, but honestly any decent flour does fine
• Instant yeast 1 packet or 2 1/4 tsp if you like nerding out on the science, this guide on how yeast works is great
• Whole milk 1 cup or 240 ml warmed to just warm, not hot I sometimes use half and half when I am short on milk
• Granulated sugar 1/4 cup or 50 g
• Fine salt 1/2 tsp
• Unsalted butter 6 tbsp or 85 g softened a little extra for greasing
• Eggs 1 large plus 1 yolk room temp if you remember
• Vanilla extract 1 tsp optional, but I like it

Filling

• Thick cut bacon 8 slices cooked crisp and chopped cool it well so it stays snappy
• Unsalted butter 1/2 cup or 115 g very soft
• Brown sugar 3/4 cup or 150 g light or dark both work
• Ground cinnamon 2 tbsp plus a little extra if you are feeling bold
• Pinch of salt
• Pure maple syrup 1 tbsp just a drizzle I sometimes skip it if the bacon is sweet
• Pecans a handful chopped optional

Glaze

• Powdered sugar 1 1/2 cups or about 180 g sift if you feel fancy, I usually do not
• Pure maple syrup 3 to 4 tbsp
• Bourbon 1 to 2 tbsp I like a softer style here see this quick bourbon basics piece if you are curious
• Milk or cream 1 to 2 tbsp to loosen
• Vanilla 1 tsp and a pinch of salt

Substitutions I actually use

• No bourbon No panic. Use extra maple and a splash of strong coffee for depth
• Short on time Use rapid rise yeast and skip the first rest but give the shaped rolls a longer rise
• Turkey bacon works if that is your thing, just cook it till really crisp
• Maple grading confuses me too sometimes this maple grading guide helps me pick

How I make them, step by step but not fussy

1. Warm the milk till it feels like a warm bath for your finger, about 40 to 43 C. Stir in the sugar and yeast and let it sit 5 minutes. It should look foamy. If it does not, wait 5 more minutes. Still quiet Try again with new yeast, been there.
2. In a big bowl or the bowl of a stand mixer, add the milk yeast mix, eggs, vanilla, salt, and about 2 cups 260 g of the flour. Mix till smooth. Add the softened butter in small blobs, then mix in the rest of the flour a bit at a time. The dough will be soft and a little sticky. This is where I tell myself to stop adding flour. It should clear the sides but still cling a little to the bottom.
3. Knead about 6 to 8 minutes till the dough is smooth and elastic. I use the dough hook when I am feeling posh, but a wooden spoon and a bit of elbow grease works too. If it tears easily, knead one more minute and breathe.
4. First rise. Place the dough in a lightly buttered bowl, cover, and let it rise somewhere warm for about 60 to 75 minutes, till puffy and roughly doubled. If your kitchen is chilly, I sometimes set the bowl near the oven while it preheats for something else. Or inside the microwave with a mug of hot water.
5. Meanwhile, cook the bacon till extra crisp. Drain well on paper towels and cool fully. Stir together the filling butter, brown sugar, cinnamon, pinch of salt, and that small maple drizzle. I usually sneak a taste right here.
6. Roll out the dough on a lightly floured counter to a rectangle about 30 by 40 cm or roughly 12 by 16 inches. It does not have to be perfect. Smear the filling all over, edge to edge, then scatter bacon and pecans if using.
7. Roll it up from the long side into a snug log. If it feels loose, pause and tighten as you go. Slice into 12 pieces. I use unflavored dental floss for clean cuts, but a sharp knife works if that is what you have.
8. Arrange in a buttered 23 by 33 cm pan 9 by 13 inch, leaving a bit of space between. Cover and let rise again 35 to 50 minutes, till the rolls are puffy and touching, like friendly neighbors.
9. Bake at 175 C or 350 F for 22 to 28 minutes, till golden on top and the centers read about 90 C or 195 F. Do not overbake. If the tops brown too fast, tent loosely with foil.
10. Whisk the glaze. Start with powdered sugar, maple, bourbon, vanilla, and a pinch of salt. Add milk a teaspoon at a time till it flows slowly off a spoon. I prefer it thick enough to hold a lazy ribbon.
11. Cool the rolls for 10 minutes, then pour over the glaze. Some will sink in, some will puddle, both are good. This is the moment that gets quiet in my kitchen, which is rare.

Little digression while the dough rises I have a basil plant on the windowsill that survives on sheer will and random compliments. I talk to it while the yeast does its thing. Does it help Probably not, but it makes the wait nicer.

Notes I learned the slightly hard way

• If your dough feels tight and keeps shrinking when you roll it, cover and rest it for 5 minutes. Gluten is like a stubborn cat. It needs a minute.
• Let the bacon cool fully or it softens the filling and slides around. Ask me how I know.
• Actually, I find it works better if you glaze twice a thin layer right away, then a little drizzle at the table for shine.
• I think this tastes even better the next day when the maple has had time to settle in, though its hard to prove because they vanish.

Variations I have tried, with honesty

• Apple pecan swap tiny diced apple sautéed in a knob of butter and a pinch of salt was lovely with the maple
• Espresso maple glaze a teaspoon of instant espresso in the glaze makes the bourbon sing quietly in the background
• Smoky heat a small pinch of chipotle powder in the filling for a whisper of warmth
• One that did not work out so well I tried candied bacon inside and it went a bit chewy, like a toffee band. Save candied bacon for topping instead.

Gear I use, plus workarounds

• A stand mixer makes the knead totally hands off I call it essential when I am lazy
• But also, a sturdy wooden spoon and clean hands do the job just fine
• Rolling pin or a chilled wine bottle in a pinch works great
• Instant read thermometer helpful for checking doneness, or poke the center it should feel springy, not squishy

How to store the rolls without losing the magic

Room temp Keep glazed rolls covered up to 2 days. Rewarm 10 to 15 seconds in the microwave. Fridge Unglazed rolls keep about 4 days, glaze right before serving. Freezer Freeze unglazed baked rolls well wrapped for up to 2 months. Thaw overnight in the fridge, warm at 160 C or 325 F till soft, then glaze. Though honestly, in my house it never lasts more than a day.

How we serve them at home

I like to set the pan in the middle of the table and let everyone pull their favorite corner or center piece, no ceremony. A little pitcher of warm maple on the side, and sometimes a sprinkle of flaky salt for that sweet salty nudge. For brunch, I add a bowl of berries so I can pretend balance. Works a treat.

Pro tips learned by doing it wrong once

• I once tried rushing the first rise and regretted it because the rolls baked dense. Give the yeast its time, you will taste the difference.
• I added too much bourbon to the glaze one time and it turned runny and a bit loud. Start small, taste, then add more if you want.
• Rolling while the filling is too soft makes it squish out the sides. Chill the filled dough for 5 minutes if it is sliding. It behaves better.

FAQ from real folks who text me while shopping

Can I make the dough the night before
Yes. Let it rise once, shape the rolls, cover the pan, and refrigerate overnight. In the morning, take them out while the oven heats, about 45 minutes, then bake. Brunch hero status unlocked.

What bourbon should I use
Use something you like to sip. Nothing pricey. A smooth, not too spicy bourbon plays nicely with maple. If all you have is a bold bottle, it still works, just start with a smaller glug.

Can I skip the bacon
Totally. They become straight up maple cinnamon rolls. Add toasted pecans or even raisins if that is your vibe.

Do I have to use a 23 by 33 cm pan
Nope. Two smaller round pans work. The rolls will cuddle closer and bake a touch faster. Keep an eye around the 20 minute mark.

My glaze looks too thick. Help
Add milk a teaspoon at a time, whisking. It goes from plaster to perfect pretty fast.

What if I only have active dry yeast
Bloom it in the warm milk and sugar for 10 minutes till very foamy, then proceed. Rise times may run a bit longer, no worries.

Is the alcohol cooked off
The glaze is not cooked, so some remains. For a no alcohol version, use extra maple and a splash of vanilla or even a little apple juice.

By the way, if you like nerding out over ingredients, that maple grading link above is weirdly soothing, and the bourbon guide is a nice rabbit hole for a rainy day. Anyway, happy baking. These Bourbon Maple Bacon Cinnamon Rolls are cozy, a tad cheeky, and exactly the kind of project that turns an ordinary morning into a proper treat.