Fluffy cinnamon rolls with crispy bacon in every bite, finished with a warm bourbon maple glaze. The sweet-savory brunch bake worth clearing your Saturday morning for.
Ingredients
For the dough
3 1/2 cups (440 g) all-purpose flour, plus extra for dusting
2 1/4 tsp (1 packet) active dry yeast
3/4 cup (180 ml) whole milk, warmed to 110°F (43°C)
1/4 cup (50 g) granulated sugar
1/3 cup (75 g) unsalted butter, softened
2 large eggs, room temperature
1 tsp fine salt
For the filling
8 slices thick-cut bacon, cooked very crispy and crumbled
1/3 cup (75 g) unsalted butter, softened
3/4 cup (150 g) packed dark brown sugar
2 1/2 tsp ground cinnamon
2 tbsp pure maple syrup
For the bourbon maple glaze
1 1/2 cups (180 g) powdered sugar
3 tbsp pure maple syrup
2 tbsp bourbon
2 to 3 tbsp heavy cream, plus more as needed
Pinch of fine salt
Instructions
- Proof the yeast: Warm the milk to 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar. Let stand 5 to 10 minutes until foamy. If nothing happens, start with a fresh packet of yeast.
- Mix and knead the dough: Add the remaining sugar, softened butter, eggs, and salt to the yeast mixture and stir to combine. Add flour one cup at a time, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. The dough will be slightly tacky but should not stick to your hands.
- First rise: Shape the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot for 60 to 75 minutes until doubled in size.
- Cook the bacon and prepare the filling: Cook the bacon in a skillet over medium heat until very crispy, about 8 to 10 minutes. Drain on paper towels and crumble into small pieces. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and maple syrup until a smooth paste forms.
- Fill, roll, and cut: Punch down the dough. On a lightly floured surface, roll into a 14×10-inch rectangle. Spread the filling paste evenly to the edges, leaving a half-inch border along one long side. Scatter the crumbled bacon over the filling. Starting from the opposite long edge, roll tightly into a log and pinch the seam to seal. Cut into 12 even pieces using dental floss or a sharp knife.
- Second rise: Arrange the rolls cut-side up in a buttered 9×13-inch baking dish. Cover and let rise 30 to 45 minutes until puffy and the rolls are touching. Preheat the oven to 350°F (175°C) during this time.
- Bake: Bake for 22 to 26 minutes until the tops are golden brown and a center roll reads 190°F (88°C) on an instant-read thermometer.
- Make the glaze and serve: Whisk together the powdered sugar, maple syrup, bourbon, cream, and salt until smooth and pourable. Add more cream a teaspoon at a time if needed to reach a drizzlable consistency. Pour generously over the warm rolls and serve immediately.
Good to know
Active hands-on time is about 30 minutes. Plan 2.5 to 3 hours total to account for two yeast rise periods.
Rolls are best eaten within an hour of glazing while the glaze is still soft.
For overnight prep, refrigerate unrisen rolls after cutting and let them come to room temperature 30 to 45 minutes before baking the next morning.
Equipment
Stand mixer with dough hook (optional but helpful)
9×13-inch baking dish
Rolling pin
Instant-read thermometer
Large skillet