I have this memory of a Saturday morning, the kind where you wake up without an alarm. The house was quiet, and I wanted to make something special for breakfast, something that felt like a hug.
But I was tired of the usual pancakes and bacon. I wanted something that combined sweet and salty, something warm and gooey that you could eat with your hands.
That’s how these Bourbon Maple Bacon Rolls were born. They’re like a cinnamon roll’s cooler, more interesting cousin, and I promise, they are the best thing you’ll bake all year. You’re about to learn how to make a brunch recipe so good, your family will talk about it for weeks.
Why These Rolls Are So Dang Good
Look, there are a million sweet roll recipes out there. But this one is different.
We’re talking about soft, fluffy dough wrapped around crispy, salty bacon. Then, it’s all drenched in a sticky glaze made with real maple syrup and a splash of bourbon. The bourbon adds this warm, deep flavor that just takes everything over the top.
It’s the kind of treat that’s perfect for a holiday morning, a lazy weekend, or anytime you just need something incredible.
What You’ll Need
Getting your ingredients ready first is probably the best kitchen habit you can have. It makes everything go so much smoother. I’ve broken it down into what you need for the dough and what you need for that amazing filling.
For the Fluffy Dough
This is a pretty standard sweet dough. It’s soft and easy to work with, so don’t be scared if you’re new to baking with yeast.
| Ingredient | Amount |
|---|---|
| Whole Milk | 1 cup |
| Active Dry Yeast | 2¼ tsp |
| Granulated Sugar | ¼ cup |
| Unsalted Butter | 6 tbsp |
| Large Egg | 1 |
| All-Purpose Flour | 3½ cups |
| Salt | 1 tsp |
For the Bourbon Maple Bacon Filling
This is where the magic really happens. Don’t skimp on the bacon quality here; thick-cut is your best friend.
| Ingredient | Amount |
|---|---|
| Thick-Cut Bacon | 1 lb |
| Brown Sugar | ½ cup |
| Maple Syrup | ½ cup |
| Bourbon | ¼ cup |
| Unsalted Butter | 4 tbsp |
| Cinnamon | 1 tsp |
The Tools for the Job
You don’t need a bunch of fancy stuff for this recipe. Most of this is probably already in your kitchen.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For the dough |
| Stand Mixer | Optional, but helpful |
| Skillet | For cooking bacon |
| Rolling Pin | Shaping the dough |
| 9×13 Baking Dish | For baking the rolls |
| Small Saucepan | Making the glaze |
| Whisk | Mixing the glaze |
Let’s Get Cooking: The Step-by-Step Guide
Alright, take a deep breath. We’re going to go through this one step at a time. I’ll walk you through everything, and you’re going to do great.
Part 1: Making the Dough
Step 1: Warm your milk in the microwave or on the stove until it’s about 110°F. Think warm bathwater, not hot. Pour it into your large mixing bowl.
Step 2: Sprinkle the yeast and a pinch of the granulated sugar over the warm milk. Give it a gentle stir and let it sit for about 5-10 minutes. It should get foamy and bubbly. (If it doesn’t, your yeast might be old, and you’ll need to start over with fresh yeast. It happens!)
Step 3: While the yeast is waking up, melt your 6 tablespoons of butter.
Step 4: Once the yeast is foamy, add the melted butter, the rest of the sugar, the egg, and the salt to the bowl. Whisk it all together until it’s combined.
Step 5: Add the flour to the wet ingredients. If you’re using a stand mixer, use the dough hook and mix on low speed until a shaggy dough forms. Then, turn it up to medium and let it knead for about 7-8 minutes. (If kneading by hand, mix with a wooden spoon, then turn the dough out onto a floured surface and knead for about 10 minutes).
Step 6: The dough is ready when it’s smooth and elastic. You should be able to stretch a small piece of it until it’s thin enough to see light through it without tearing. That’s called the “windowpane test.”
Step 7: Lightly oil your mixing bowl, put the dough back in, and turn it over so the top is oiled. Cover the bowl with a clean kitchen towel or plastic wrap and put it in a warm, draft-free spot to rise for 60-90 minutes, or until it has doubled in size.
Part 2: Preparing the Filling
Step 8: While the dough is rising, it’s time to cook the bacon. Chop the bacon into small, ½-inch pieces.
Step 9: Cook the bacon in a skillet over medium heat until it’s cooked through but not super crispy. You want it to be a little chewy because it will cook more in the oven. Drain the bacon on a plate lined with paper towels. (Important: save about 2 tablespoons of the bacon grease from the pan. Trust me.)
Step 10: In a small saucepan, combine the brown sugar, maple syrup, bourbon, and the 4 tablespoons of butter. Heat it over medium heat, whisking until the butter is melted and the sugar is dissolved.
Step 11: Let the mixture come to a gentle simmer and cook for about 2-3 minutes. It will thicken up just a little bit. Remove it from the heat and set it aside. This is your magic glaze.
Part 3: Assembling Your Masterpiece
Step 12: Grease your 9×13 baking dish with butter or that reserved bacon grease for extra flavor.
Step 13: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
Step 14: Roll the dough out into a large rectangle, about 12×18 inches. It doesn’t have to be perfect, just aim for a general rectangle shape.
Step 15: Pour about half of your bourbon-maple glaze over the dough and spread it out evenly, leaving a small border around the edges.
Step 16: Sprinkle the cooked bacon pieces and the cinnamon evenly over the glaze.
Step 17: Starting from one of the long sides, roll the dough up into a tight log. Pinch the seam at the end to seal it shut.
Step 18: Using a sharp knife or unflavored dental floss (this is a great trick for clean cuts!), slice the log into 12 even rolls. They should be about 1.5 inches thick.
Step 19: Place the rolls cut-side up in your prepared baking dish. They should be cozy and touching each other.
Step 20: Cover the dish with your towel again and let the rolls rise for a second time, about 30-45 minutes. They should get puffy and fill up the dish. While they’re rising, preheat your oven to 375°F.
Part 4: Baking to Golden Perfection
Step 21: Once the rolls are puffy, pour the remaining half of the glaze over the top of them.
Step 22: Bake for 25-30 minutes, or until the tops are beautifully golden brown and the center is cooked through. If they start to get too dark on top, you can loosely cover them with foil for the last 5-10 minutes of baking.
Step 23: Let the rolls cool in the pan for about 10-15 minutes before serving. They are best served warm. So, so good.
My Pro Tips (The Secrets No One Tells You)
Over the years, I’ve made these rolls a lot. And I’ve messed them up a few times, too. Here’s what I learned so you don’t have to make the same mistakes.
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Don’t Overcook the Bacon. This is the biggest one. If you cook your bacon until it’s perfectly crispy in the pan, it will turn into hard little rocks in the oven. You want it cooked but still flexible. That way, it stays tender and delicious inside the roll.
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Use Good Bourbon. You don’t need to use your most expensive bottle, but please don’t use the cheapest plastic-jug stuff either. The flavor really comes through, so use a bourbon that you would actually drink. It makes a huge difference.
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The Second Rise is Not Optional. I know it’s tempting to skip it when you’re hungry, but that second rise is what makes the rolls light and fluffy instead of dense and heavy. It gives the yeast time to work its magic one more time, creating that perfect pillowy texture.
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Room Temperature Ingredients Matter. For the dough, make sure your egg and butter aren’t straight out of the fridge. Room temperature ingredients mix together more easily and help the yeast do its job better, leading to a much better rise.
Switch It Up: Variations & Substitutions
Once you have this basic recipe down, you can have a lot of fun with it.
- Add Some Nuts: Toasted pecans or walnuts are incredible in these. Just sprinkle about a cup of chopped nuts over the filling along with the bacon.
- Spice It Up: Add a pinch of cayenne pepper or some chopped candied jalapeños to the filling for a sweet and spicy kick.
- No Bourbon? No Problem: You can use dark rum or even a spiced whiskey instead. For a non-alcoholic version, just leave it out and add a teaspoon of vanilla extract to the glaze instead.
- Quick Dough Shortcut: If you’re short on time, you can use a tube of refrigerated pizza dough or even thawed frozen bread dough. The texture won’t be exactly the same, but it’s a great hack for a quick fix.
Plan Ahead: Make-Ahead & Storage Guide
These are perfect for making ahead of time, especially for a holiday morning.
To Make Them the Night Before: Follow the instructions all the way through Step 19 (placing the rolls in the baking dish). Then, instead of letting them rise a second time, cover the dish tightly with plastic wrap and put it in the refrigerator overnight.
In the morning, take the dish out of the fridge and let it sit on the counter for about an hour to come to room temperature and finish rising. Then, preheat your oven, pour on the remaining glaze, and bake as directed. You might need to add a few extra minutes to the baking time since they started cold.
Leftovers and Storage: If you somehow have leftovers, they can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, just pop one in the microwave for about 20-30 seconds. They’ll get soft and gooey all over again.
Your Questions, Answered (FAQ)
Q1. My dough didn’t rise! What went wrong?
Ans: This is almost always due to old yeast or milk that was too hot and killed the yeast. Always check the expiration date on your yeast and make sure your milk is just warm, not hot.
Q2. Can I use turkey bacon?
Ans: You can, but it has much less fat, so the rolls won’t be quite as rich. You’ll also want to add a bit of extra butter or oil when cooking it to keep it from drying out.
Q3. Are these rolls really sticky to work with?
Ans: The dough itself is very smooth and not too sticky. The filling is definitely sticky, so just be prepared for a little bit of delicious mess when you’re rolling and cutting them.
Q4. Can I freeze these rolls?
Ans: Yes! You can freeze them baked or unbaked. To freeze unbaked, assemble them in a freezer-safe dish, cover tightly, and freeze. Let them thaw and rise before baking. To freeze baked rolls, let them cool completely, then wrap them well and freeze for up to 3 months.
Wrapping Up
Okay, that’s it. That’s the secret to the most incredible sweet and savory rolls you’ll ever have. They take a little bit of time, but every single minute is worth it when you pull that warm, bubbly pan out of the oven.
The smell alone is going to make your entire house feel like a home.
Now it’s your turn. Give this recipe a try. And when you do, please come back and leave me a comment below. I want to hear all about it. Did you love them? Did you change anything? Let me know
