Description
Delightful cinnamon rolls infused with bourbon, maple, and crispy bacon, creating an irresistible treat.
Ingredients
Scale
- 1 pound smoked bacon
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 2 tablespoons bourbon whiskey
- 1 teaspoon freshly cracked black pepper
- 1/4 cup all-purpose flour (for tangzhong)
- 3/4 cup water (for tangzhong)
- 3 1/2 cups all-purpose flour (for dough)
- 1/3 cup granulated sugar (for dough)
- 2 teaspoons instant yeast (for dough)
- 3/4 teaspoon fine sea salt (for dough)
- 1/2 cup whole milk, room temperature (for dough)
- 1 large egg, room temperature (for dough)
- 4 tablespoons unsalted butter, softened (for dough)
- 1/2 cup unsalted butter, room temperature (for filling)
- 2/3 cup light brown sugar (for filling)
- 2 teaspoons ground cinnamon (for filling)
- 1 cup crumbled candied bacon, reserved (for filling)
- 4 tablespoons unsalted butter, room temperature (for frosting)
- 2 ounces cream cheese, room temperature (for frosting)
- 3/4 cup powdered sugar (for frosting)
- 1/2 to 1 teaspoon bourbon whiskey (for frosting)
- 2 tablespoons pure maple syrup (for frosting)
- 1/2 cup candied bacon strips, reserved (for garnish)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange bacon slices in a single layer.
- Mix together brown sugar, maple syrup, bourbon, and black pepper. Evenly coat each bacon slice with mixture. Bake for 30 to 40 minutes until deeply caramelized and crisp. Remove and transfer bacon onto a wire rack to cool completely. Reserve 1/2 cup strips for garnish; finely chop remainder for filling.
- Whisk water and flour together in a small saucepan. Cook over medium heat, stirring constantly, for 4 to 5 minutes until thickened into a smooth paste. Transfer to a bowl, cool to room temperature.
- Combine remaining flour, sugar, instant yeast, and salt in stand mixer bowl. Add egg, milk, and cooled tangzhong. Mix on low speed with the dough hook for 2 minutes, until a shaggy dough forms.
- Add softened butter in 1/2-tablespoon increments, mixing after each addition. Knead for 8 to 10 minutes until the dough is smooth, elastic, and only slightly sticky.
- Shape dough into a ball and place seam-side down in a lightly buttered bowl. Cover and let rise in a warm spot for 1 hour, or until doubled in volume.
- Transfer dough to a lightly floured surface and roll into a rectangle, approximately 15 by 18 inches.
- Beat together butter, light brown sugar, and ground cinnamon for filling. Spread filling evenly over dough, leaving a 1-inch border at the top edge.
- Sprinkle chopped candied bacon evenly over the filling.
- Cut dough into twelve 1.5-inch wide strips. Roll each strip away from you and place rolls, cut-side up, into a parchment-lined 9 by 13-inch baking pan.
- Cover with plastic wrap and proof at room temperature for 1 hour, or until nearly doubled. Preheat oven to 325°F.
- Bake for 24 to 30 minutes until tops are golden brown. Cool rolls in the pan on a wire rack.
- Mix butter and cream cheese until creamy. Gradually add powdered sugar, then whisk in maple syrup and bourbon, adjusting to taste.
- Spread frosting over warm rolls, top with reserved bacon strips, and serve fresh.
Notes
- Ensure the bacon is well-cooked and crisp for the best texture.
- You can adjust the amount of bourbon in the frosting according to your preference.
- These rolls are best served warm but can be stored for a couple of days in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 18g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 60mg