This recipe is my indulgent answer to every weekend brunch dilemma: how to make something impressive without complicated pastry techniques. I first developed these rolls one chilly November when I wanted the warmth of cinnamon rolls but also craved something salty and slightly boozy to cut that sweetness. The result — soft, pillowy dough enriched with a tangzhong starter and rolled around a buttery cinnamon-brown-sugar filling studded with crunchy crumbled candied bacon — became an instant hit in my household. Everyone who tried these asked for the recipe and then for the next batch within days.

What makes these rolls special is the balance between contrasts: maple syrup and bourbon in the bacon and the frosting, smoky bacon crunch against a tender crumb, and the subtle chew you get from the tangzhong method. I remember pulling the pan from the oven the first time and watching my partner taste a warm roll with frosting and say, "This is dangerous." Those little moments — the steam, the sticky glaze, and the way the kitchen smells like brown sugar and bacon — are exactly why I make these for guests and lazy Sunday mornings.

Ingredients

• Smoked bacon (1 lb): Choose thick-cut smoked bacon for better texture; the fat renders and caramelizes, giving the candied bits a meaty, crisp bite. Avoid very thin bacon that will over-crisp and burn.
• Light brown sugar (1/2 cup + 2/3 cup): Use packed light brown sugar for both the bacon coating and the filling. I prefer a brand like Domino or C&H for consistent moisture and flavor.
• Pure maple syrup (1/4 cup + 2 tbsp): Real maple syrup (not pancake syrup) gives a rounded sweetness and pairs beautifully with bourbon; Grade A amber works well.
• Bourbon (2 tbsp + 1/2–1 tsp): Use a mid-shelf bourbon (e.g., Maker’s Mark or a similar bourbon) to add warmth. The amount in the glaze is small — it should be a flavor note, not a boozy punch.
• Cinnamon and butter: Ground cinnamon (2 tsp) blends into 1/2 cup of packed brown sugar and 1/2 cup (1 stick) butter for a classic filling. Use unsalted butter to control seasoning.
• Dough ingredients: 3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp instant yeast, 3/4 tsp fine sea salt, 1/2 cup whole milk (room temperature), 1 large egg (room temperature), 4 tbsp softened unsalted butter and a tangzhong made from 1/4 cup all-purpose flour and 3/4 cup water to keep the crumb soft and lasting.
• Frosting: 4 tbsp butter and 2 oz cream cheese beaten with 3/4 cup powdered sugar, 1/2–1 tsp bourbon and 2 tbsp maple syrup creates a glossy, slightly tangy finish.
• Garnish: Reserve 1/2 cup candied bacon strips to press on top after glazing for dramatic texture and presentation.

Instructions

Prepare the candied bacon: Preheat the oven to 375°F. Lay 1 lb thick-cut smoked bacon in a single layer on a foil-lined rimmed baking sheet. In a small bowl mix 1/2 cup packed light brown sugar, 1/4 cup maple syrup, 2 tbsp bourbon and 1 tsp freshly cracked black pepper. Cook bacon in a skillet over medium-high heat until fat begins to render but not fully crisp (3–4 minutes), then transfer to the baking sheet. Brush the sugar-maple-bourbon mixture over the bacon, then bake for 12–15 minutes until the glaze bubbles and caramelizes. Let cool and then chop: reserve 1 cup crumbled candied bacon for the filling and 1/2 cup whole strips for garnish. Make the tangzhong: Combine 1/4 cup all-purpose flour with 3/4 cup water in a small saucepan. Whisk continually over medium heat until the mixture thickens into a paste and just starts to bubble (about 2–3 minutes). It should cling to the whisk. Remove from heat and cool to room temperature — cooling ensures the tangzhong won’t scramble the dough. Mix and knead the dough: In the bowl of a stand mixer combine 3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 2 tsp instant yeast and 3/4 tsp fine sea salt. Add 1/2 cup room-temperature whole milk, 1 large room-temperature egg, 4 tbsp softened unsalted butter and the cooled tangzhong. Using the dough hook, mix on low until combined, then knead 6–8 minutes until smooth and elastic. The dough should be tacky but not sticky — add a teaspoon of flour if excessively sticky. First rise: Lightly oil a large bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on ambient temperature. A gently pressed fingertip should leave a slight indentation when ready. Assemble the rolls: Turn dough onto a lightly floured surface and roll into a 16x12-inch rectangle. Spread 1/2 cup (1 stick) softened butter evenly over the surface. Mix 1/2 cup (1 stick) softened butter with 2/3 cup packed light brown sugar and 2 tsp ground cinnamon to a crumbly paste and sprinkle over the buttered dough. Scatter 1 cup crumbled candied bacon evenly. Starting from a long edge, roll the dough tightly into a log and pinch the seam closed. Trim ends and cut into 12 even slices using dental floss or a sharp serrated knife to avoid squashing. Second rise and bake: Place rolls in a greased 9x13-inch pan, leaving slight gaps, cover and let rise until puffy, about 30–45 minutes. Preheat the oven to 350°F. Bake for 20–25 minutes until golden brown and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes. Finish with frosting and garnish: Beat together 4 tbsp butter and 2 oz cream cheese until smooth. Add 3/4 cup powdered sugar, 1/2–1 tsp bourbon and 2 tbsp maple syrup; mix until silky. Spoon or drizzle over warm rolls and immediately press reserved 1/2 cup candied bacon strips into the glaze. Serve warm for best texture; store leftovers in an airtight container.

Storage Tips

These rolls keep best refrigerated if you expect to eat them over several days. Place cooled rolls in an airtight container and refrigerate for up to 3 days; reheat in a 325°F oven for 8–10 minutes, loosely tented with foil to avoid scorch. For longer storage, freeze unbaked slices on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F adding 5–10 minutes to the bake time, or thaw overnight in the refrigerator and finish baking the next day. Candied bacon stores separately at room temperature for a day in a single layer, or refrigerate for up to 48 hours in an airtight container.

Ingredient Substitutions

If you need dairy-free options, substitute a plant-based buttery spread for butter and use dairy-free cream cheese in the frosting; texture will be slightly different but still delicious. To avoid alcohol, replace bourbon in both the bacon mixture and the glaze with an equal amount of good-quality vanilla extract plus an extra tablespoon of maple syrup. For a lower-sugar filling, reduce the brown sugar in the filling by 25% and add an extra tablespoon of cinnamon to compensate for sweetness. If you can’t find thick-cut bacon, choose regular bacon but reduce oven time slightly to prevent burning — watch for the caramel to form.

Serving Suggestions

These are the showpiece for holiday brunches; serve with strong coffee, spiced lattes or a sparkling cider. For savory contrast, offer a small bowl of fresh fruit or a simple arugula salad dressed in lemon vinaigrette to cut the richness. For a brunch buffet, place warm rolls on a wooden board and offer extra maple syrup and whole candied bacon strips on the side. Garnish with a few flaked sea salt crystals right before serving for a delightful sweet-salty pop.

Cultural Background

While cinnamon rolls have Northern European roots and are beloved in Scandinavian and American baking traditions, these particular rolls borrow American elements: candied bacon — a Southern-inspired treat — and bourbon, a spirit with deep ties to Kentucky. Combining these creates a hybrid comfort item that nods to classic American brunch culture where sweet and savory often meet, such as in dishes like maple-bacon pancakes or bourbon-glazed ham.

Seasonal Adaptations

In winter swap in dark maple syrup for a richer flavor and add a pinch of nutmeg to the filling. For spring, fold in grated lemon zest to the glaze and use a lighter syrup. Around the holidays, scatter toasted chopped pecans into the filling for crunch and swap regular brown sugar for dark brown sugar for molasses depth. For a fall twist, add a tablespoon of pumpkin puree to the frosting and a pinch of pumpkin spice to the filling.

Meal Prep Tips

Make the candied bacon up to 48 hours in advance and store it separately. The dough can be mixed in the evening and refrigerated for an overnight slow rise — this develops flavor and lets you bake fresh rolls the next morning. To save time on assembly day, roll and slice the log, place slices in the pan, then cover and refrigerate; allow them to come to room temperature and finish a 30–45 minute rise before baking. For single-serve breakfasts, freeze baked rolls individually wrapped and reheat in a toaster oven for 8–10 minutes at 325°F.

These rolls are more than a recipe; they’re a ritual: the mixing, the sweet smell, the ritual of tearing one apart while it’s still warm. Make them for company, freeze extras for late mornings, and don’t be surprised when they become a requested part of your weekend tradition.