Bacon Maple Cinnamon Rolls (Print Version)

# Ingredients:

→ For the Sweet and Savory Bacon

01 - 1 pound of thick-sliced bacon
02 - 1/2 cup packed brown sugar
03 - 4 tablespoons pure maple syrup
04 - 2 tablespoons bourbon whiskey
05 - 1 teaspoon freshly cracked black pepper

→ Tangzhong Starter

06 - 1/4 cup all-purpose flour
07 - 3/4 cup water

→ Soft Roll Dough

08 - 3 1/2 cups all-purpose flour, properly measured
09 - 1/3 cup white granulated sugar
10 - 2 teaspoons instant yeast
11 - 3/4 teaspoon fine sea salt
12 - 1/2 cup whole milk, at room temperature
13 - 1 large egg, at room temperature
14 - The tangzhong mixture from above
15 - 4 tablespoons softened unsalted butter

→ Sweet Cinnamon Filling

16 - 1/2 cup softened unsalted butter
17 - 2/3 cup light brown sugar
18 - 2 teaspoons ground cinnamon
19 - 1 cup of the prepared candied bacon, chopped into bits

→ Bourbon Maple Glaze

20 - 4 tablespoons softened unsalted butter
21 - 2 ounces cream cheese, at room temperature
22 - 3/4 cup powdered sugar, sifted
23 - 2 tablespoons maple syrup
24 - 1/2 to 1 teaspoon bourbon, to taste
25 - 1/2 cup reserved candied bacon strips for garnish

# Instructions:

01 - Heat your oven to 375°F and cover a baking sheet with parchment paper. Arrange the raw bacon strips in a single layer across the prepared sheet.
02 - Grab a small mixing bowl and whisk together the brown sugar, maple syrup, bourbon, and cracked pepper until well blended. Brush or spread this mixture generously over each bacon strip. Slide the pan into the oven and bake for 30 to 40 minutes until the bacon turns crispy and caramelized. Watch it closely toward the end so it doesn't burn—thinner bacon will cook faster!
03 - When the bacon is done, use tongs to carefully move each strip to a wire rack and let them cool down completely. Once cooled, slice a few pieces into strips for topping your finished rolls (you'll need about half a cup). Chop the remaining bacon into small crumbles, tossing out any overly dark or burnt edges.
04 - In a small pot, whisk the water and flour together until smooth. Place over medium heat and keep whisking constantly for 4 to 5 minutes until it transforms into a thick, pudding-like paste. Transfer this to a bowl and set aside to cool while you work on the next steps.
05 - In the bowl of your stand mixer, combine the flour, granulated sugar, instant yeast, and salt. Give it a quick stir to distribute everything evenly.
06 - Add the egg, room temperature milk, and your cooled tangzhong to the dry mixture. Attach the dough hook and mix on low speed for about 2 minutes until a shaggy dough ball starts to form.
07 - Keep the mixer running on low and add your softened butter gradually—about half a tablespoon at a time—making sure each addition is fully mixed in before adding more. After all the butter is incorporated, continue kneading for another 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky. It should stick to the bottom of the bowl but not climb up the sides. If it's too sticky, add flour one tablespoon at a time; if too dry, add milk by the half tablespoon.
08 - Remove the dough and shape it into a smooth ball by pulling the edges underneath and pinching them together at the bottom. Place it seam-side down in a lightly buttered large bowl, cover with plastic wrap, and set in a warm spot for about an hour or until it doubles in size.
09 - Once risen, turn the dough out onto a lightly floured surface and roll it into a rectangle measuring about 15 by 18 inches, positioning the long edge nearest to you.
10 - Mix together the softened butter, brown sugar, and cinnamon until you have a smooth spread. Using an offset spatula or the back of a spoon, spread this cinnamon mixture evenly across the dough, leaving about a 1-inch clean border along the top edge.
11 - Scatter your chopped candied bacon crumbles over the cinnamon filling. Using a pizza cutter or sharp knife, slice the dough into 12 strips, each about 1 1/2 inches wide. Roll each strip up tightly away from you, then gently place them in a parchment-lined 9x13 inch baking pan.
12 - Cover the pan with plastic wrap and let the rolls rise again for another hour until they've doubled in size and are puffy. While they're rising, preheat your oven to 325°F.
13 - Bake the cinnamon rolls for 24 to 30 minutes until the tops turn a beautiful golden brown. Remove from the oven and let the pan cool on a wire rack while you prepare the frosting.
14 - In a medium bowl, beat together the butter and cream cheese until fluffy and smooth. Add the powdered sugar and mix until fully incorporated. Finally, whisk in the maple syrup and bourbon—feel free to adjust the bourbon to your taste preference. Spread this luscious frosting over the warm rolls, then sprinkle the reserved bacon strips on top. Serve immediately and enjoy!

# Notes:

01 - For the best results, measure your flour by spooning it into the measuring cup rather than scooping directly from the bag, which can pack too much flour. Even better, use a kitchen scale for precision!
02 - Store any leftover rolls in an airtight container in the refrigerator for up to 4 days. Warm them gently in the microwave or oven before serving to bring back that fresh-baked taste.

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