{"id":5877,"date":"2025-09-07T14:06:42","date_gmt":"2025-09-07T14:06:42","guid":{"rendered":"https:\/\/breckas.com\/?p=5877"},"modified":"2025-09-07T14:06:42","modified_gmt":"2025-09-07T14:06:42","slug":"bourbon-maple-bacon-cinnamon-rolls","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/09\/07\/bourbon-maple-bacon-cinnamon-rolls\/","title":{"rendered":"Bourbon Maple Bacon Cinnamon Rolls"},"content":{"rendered":"
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These\u00a0Bourbon Maple Bacon Cinnamon Rolls\u00a0<\/strong>are the ultimate indulgence, combining sweet, savory, and boozy flavors into one irresistible treat. With a soft, fluffy dough, a gooey bourbon-spiked filling, and a decadent maple-bourbon frosting, these rolls are topped with crispy candied bacon for an extra layer of flavor and texture. Perfect for brunch, holidays, or any special occasion, this recipe is sure to impress!<\/p>\n

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Ingredients<\/strong><\/h4>\n

\u2192 Candied Bacon<\/strong><\/p>\n

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  • 450 g smoked bacon<\/strong><\/li>\n
  • 110 g light brown sugar<\/strong><\/li>\n
  • 60 ml pure maple syrup<\/strong><\/li>\n
  • 30 ml bourbon whiskey<\/strong><\/li>\n
  • 1 tsp freshly cracked black pepper<\/strong><\/li>\n<\/ul>\n
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    \u2192 Tangzhong (Dough Enhancer)<\/strong><\/p>\n

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    • 30 g all-purpose flour<\/strong><\/li>\n
    • 180 ml water<\/strong><\/li>\n<\/ul>\n
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      \u2192 Dough<\/strong><\/p>\n

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      • 440 g all-purpose flour<\/strong><\/li>\n
      • 67 g granulated sugar<\/strong><\/li>\n
      • 2 tsp instant yeast<\/strong><\/li>\n
      • 0.75 tsp fine sea salt<\/strong><\/li>\n
      • 120 ml whole milk\u00a0<\/strong>, room temperature<\/li>\n
      • 1 large egg\u00a0<\/strong>, room temperature<\/li>\n
      • 4 tbsp unsalted butter\u00a0<\/strong>, softened<\/li>\n<\/ul>\n
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        \u2192 Cinnamon Sugar Filling<\/strong><\/p>\n

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        • 113 g unsalted butter\u00a0<\/strong>, room temperature<\/li>\n
        • 135 g light brown sugar<\/strong><\/li>\n
        • 2 tsp ground cinnamon<\/strong><\/li>\n
        • 1 cup crumbled candied bacon\u00a0<\/strong>, reserved<\/li>\n<\/ul>\n
          <\/div>\n

          \u2192 Bourbon Maple Frosting<\/strong><\/p>\n

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          • 56 g unsalted butter\u00a0<\/strong>, room temperature<\/li>\n
          • 57 g cream cheese\u00a0<\/strong>, room temperature<\/li>\n
          • 95 g powdered sugar<\/strong><\/li>\n
          • 2.5\u20135 ml bourbon whiskey\u00a0<\/strong>(adjust to taste)<\/li>\n
          • 30 ml pure maple syrup<\/strong><\/li>\n
          • 0.5 cup candied bacon strips\u00a0<\/strong>, reserved<\/li>\n<\/ul>\n
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            Instructions<\/strong><\/h4>\n
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            Step 1: Make the Candied Bacon<\/strong><\/h3>\n
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            1. Preheat your oven to\u00a0190\u00b0C (375\u00b0F)\u00a0<\/strong>and line a baking sheet with parchment paper. Arrange the bacon slices in a single layer on the prepared tray.<\/li>\n
            2. In a bowl, combine the\u00a0brown sugar\u00a0<\/strong>,\u00a0maple syrup\u00a0<\/strong>,\u00a0bourbon whiskey\u00a0<\/strong>, and\u00a0black pepper\u00a0<\/strong>. Stir until smooth.<\/li>\n
            3. Evenly spread the mixture over the bacon slices using a brush or spoon.<\/li>\n
            4. Bake on the center rack for\u00a030\u201340 minutes\u00a0<\/strong>, flipping halfway through, until the bacon is caramelized, crisp, and sticky.<\/li>\n
            5. Remove from the oven and transfer the bacon strips to a wire rack to cool completely. Reserve\u00a00.5 cup of strips\u00a0<\/strong>for garnishing, then finely chop the remaining bacon into crumbs.<\/li>\n<\/ol>\n
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              Step 2: Prepare the Tangzhong<\/strong><\/h3>\n
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              1. In a small saucepan, whisk together the\u00a0water\u00a0<\/strong>and\u00a0flour\u00a0<\/strong>until smooth.<\/li>\n
              2. Cook over medium heat, whisking constantly, for\u00a04\u20135 minutes\u00a0<\/strong>, or until the mixture thickens into a paste-like slurry.<\/li>\n
              3. Transfer the tangzhong to a bowl and let it cool to room temperature.<\/li>\n<\/ol>\n
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                Step 3: Make the Dough<\/strong><\/h3>\n
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                1. In the bowl of a stand mixer fitted with the dough hook, combine the\u00a0flour\u00a0<\/strong>,\u00a0sugar\u00a0<\/strong>,\u00a0yeast\u00a0<\/strong>, and\u00a0salt\u00a0<\/strong>.<\/li>\n
                2. Add the\u00a0egg\u00a0<\/strong>,\u00a0milk\u00a0<\/strong>, and cooled\u00a0tangzhong\u00a0<\/strong>. Mix on low speed for\u00a02 minutes\u00a0<\/strong>, or until a cohesive dough forms.<\/li>\n
                3. With the mixer running, add the\u00a0softened butter\u00a0<\/strong>in\u00a0\u00bd-tablespoon increments\u00a0<\/strong>, allowing each piece to fully incorporate before adding the next.<\/li>\n
                4. Continue kneading the dough on medium-low speed for\u00a08\u201310 minutes\u00a0<\/strong>, or until it becomes smooth, elastic, and slightly tacky (it should stick only to the bottom of the bowl). Adjust with a little flour or milk if needed for optimal texture.<\/li>\n
                5. Shape the dough into a smooth ball and place it seam-side down in a lightly buttered bowl. Cover with plastic wrap or a damp towel and let it rise in a warm area for\u00a01 hour\u00a0<\/strong>, or until doubled in size.<\/li>\n<\/ol>\n
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                  Step 4: Assemble the Rolls<\/strong><\/h3>\n
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                  1. Turn the risen dough onto a lightly floured surface. Roll it out into a rectangle measuring approximately\u00a038 x 46 cm\u00a0<\/strong>, with the long side closest to you.<\/li>\n
                  2. In a mixing bowl, combine the\u00a0room temperature butter\u00a0<\/strong>,\u00a0brown sugar\u00a0<\/strong>, and\u00a0cinnamon\u00a0<\/strong>until smooth. Spread this mixture evenly over the dough using an offset spatula, leaving a\u00a02.5 cm border\u00a0<\/strong>along the top edge.<\/li>\n
                  3. Sprinkle the\u00a0crumbled candied bacon\u00a0<\/strong>evenly over the cinnamon sugar filling.<\/li>\n
                  4. Starting from the long side closest to you, tightly roll up the dough into a log. Pinch the seam to seal.<\/li>\n
                  5. Using a sharp knife or pizza cutter, slice the log into\u00a012 equal pieces\u00a0<\/strong>, each about\u00a04 cm wide\u00a0<\/strong>.<\/li>\n
                  6. Arrange the rolls in a parchment-lined\u00a023 x 33 cm (9 x 13 inch)\u00a0<\/strong>baking pan, leaving a little space between each roll.<\/li>\n<\/ol>\n
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                    Step 5: Proof and Bake<\/strong><\/h3>\n
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                    1. Cover the pan with plastic wrap and let the rolls proof at room temperature for\u00a01 hour\u00a0<\/strong>, or until nearly doubled in volume.<\/li>\n
                    2. Meanwhile, preheat your oven to\u00a0162\u00b0C (325\u00b0F)\u00a0<\/strong>.<\/li>\n
                    3. Bake the rolls on the center rack for\u00a024\u201330 minutes\u00a0<\/strong>, or until golden brown on top.<\/li>\n
                    4. Let the rolls cool in the pan set over a wire rack.<\/li>\n<\/ol>\n
                      <\/div>\n
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                      Step 6: Make the Frosting<\/strong><\/h3>\n
                        \n
                      1. In a medium bowl, beat the\u00a0butter\u00a0<\/strong>and\u00a0cream cheese\u00a0<\/strong>together until creamy and smooth.<\/li>\n
                      2. Gradually incorporate the\u00a0powdered sugar\u00a0<\/strong>, then whisk in the\u00a0maple syrup\u00a0<\/strong>and\u00a0bourbon\u00a0<\/strong>, adjusting the bourbon to taste for desired flavor intensity.<\/li>\n<\/ol>\n
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                        Step 7: Finish and Serve<\/strong><\/h3>\n
                          \n
                        1. Spread the frosting generously over the lukewarm rolls.<\/li>\n
                        2. Garnish with the reserved\u00a0candied bacon strips\u00a0<\/strong>and serve immediately.<\/li>\n<\/ol>\n
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                          Tips for Success<\/strong><\/h4>\n
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                          • Candied Bacon Prep\u00a0<\/strong>: Make the candied bacon a day ahead to save time. Store it in an airtight container at room temperature.<\/li>\n
                          • Tangzhong Technique\u00a0<\/strong>: The tangzhong method keeps the dough soft and moist, even after cooling. Don\u2019t skip this step!<\/li>\n
                          • Customize the Booze\u00a0<\/strong>: Adjust the amount of bourbon in both the frosting and filling based on your preference for alcohol flavor.<\/li>\n
                          • Storage\u00a0<\/strong>: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.<\/li>\n<\/ul>\n
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                            Serving Suggestions<\/strong><\/h4>\n
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                            • Pair with a hot cup of coffee or tea for a cozy breakfast experience.<\/li>\n
                            • Add a drizzle of extra maple syrup for an extra touch of sweetness.<\/li>\n
                            • Serve as part of a holiday brunch spread alongside fruit salad or scrambled eggs.<\/li>\n<\/ul>\n
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                              Enjoy these\u00a0Bourbon Maple Bacon Cinnamon Rolls\u00a0<\/strong>\u2014a sweet, savory, and boozy twist on a classic favorite that\u2019s guaranteed to satisfy every craving!<\/p>\n<\/div>\n

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                              • <\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

                                These\u00a0Bourbon Maple Bacon Cinnamon Rolls\u00a0are the ultimate indulgence, combining sweet, savory, and boozy flavors into one irresistible treat. With a…<\/p>\n","protected":false},"author":1,"featured_media":5878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Bourbon Maple Bacon Cinnamon Rolls - Grandma Baking Recipes","description":"These\u00a0 Bourbon Maple Bacon Cinnamon Rolls\u00a0 are the ultimate indulgence, combining sweet, savory, and boozy flavors into one irresistible treat. With a soft, flu"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5877"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5877\/revisions"}],"predecessor-version":[{"id":5879,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5877\/revisions\/5879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5878"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}