Bourbon Maple Bacon Rolls (Printable Version)
# What You'll Need:
→ Candied Bacon
01 -
1 tsp fresh cracked black pepper
02 -
2 tbsp bourbon
03 -
0.25 cup maple syrup
04 -
0.5 cup light brown sugar
05 -
1 lb smoked bacon
→ Tangzhong
06 -
0.75 cup water
07 -
0.25 cup regular flour
→ Dough
08 -
4 tbsp soft unsalted butter
09 -
1 large egg, room temp
10 -
0.5 cup whole milk, room temp
11 -
0.75 tsp sea salt
12 -
2 tsp instant yeast
13 -
0.33 cup white sugar
14 -
3.5 cups all-purpose flour
→ Cinnamon Sugar Filling
15 -
1 cup chopped candied bacon, set aside
16 -
2 tsp cinnamon
17 -
0.67 cup brown sugar
18 -
0.5 cup soft unsalted butter
→ Bourbon Maple Frosting
19 -
0.5 cup chopped candied bacon, held back
20 -
2 tbsp maple syrup
21 -
0.5–1 tsp bourbon
22 -
0.75 cup powdered sugar
23 -
2 oz cream cheese, room temp
24 -
4 tbsp soft unsalted butter
# Steps to Follow:
01 -
Lay bacon in one layer on a paper-lined baking sheet. Turn your oven to 375°F. Get it preheating now.
02 -
Mix up the bourbon, pepper, brown sugar, and syrup in a bowl. Slather all over the bacon slices so they're covered. Bake in the oven's middle spot for 30–40 minutes till crisp and sticky. Let cool on a rack. Chop most of it fine for the filling, but hold onto half a cup for the topping.
03 -
Stir flour and water in a little pan. Keep whisking over medium heat till it gets super thick in about 4 or 5 minutes. Scrape into a bowl to chill out.
04 -
Dump sugar, salt, yeast, and the rest of your flour in the mixer's bowl. Add the milk, one egg, and your cooled-down tangzhong. Using the dough hook, let it go on low just to bring it all together.
05 -
Toss in the butter, a bit at a time, until it melts right in. Let the mixer knead it for about 8–10 minutes. You want a sticky but smooth dough that's only clinging to the bottom. If it's too sticky, throw in a pinch more flour or splash of milk.
06 -
Ball up the dough and drop it seam-down in a big, buttered bowl. Cover it and stick somewhere warm for an hour so it can puff up—should double in size.
07 -
Scatter some flour and roll the dough into a big rectangle, 15 x 18 inches, with the long side towards you. Stir together cinnamon, brown sugar, and butter, then slather the whole thing on top, skipping a one-inch strip at the very edge up top.
08 -
Sprinkle on your chopped candied bacon. Slice into 12 strips about 1.5 inches thick. Roll them one by one and pop them in a parchment-lined 9x13 pan.
09 -
Wrap up the pan with plastic. Let those rolls relax for another hour until they've plumped up. While they're rising, go ahead and start heating your oven to 325°F.
10 -
Bake for 24–30 minutes right in the middle of the oven. They should have nice golden tops. Let them chill in the pan on a rack.
11 -
Beat cream cheese and butter together till fluffy. Gradually toss in powdered sugar, then drizzle in maple syrup and bourbon. Add more bourbon if you want a bigger flavor punch.
12 -
Swipe the frosting on while the rolls are still warm. Scatter those reserved bacon bits up top, and dig in right away.
# Additional Tips:
01 -
Keep your eye on the bacon—thinner pieces might cook through quicker.
02 -
Starting with tangzhong makes the dough extra soft and keeps it fresher longer.
03 -
Make sure there's some space between each roll in the pan or they'll mush together.