Description
A deliciously indulgent treat combining sweet bourbon maple and crispy bacon in cinnamon rolls.
Ingredients
Scale
- 450 g smoked bacon
- 110 g light brown sugar
- 60 ml pure maple syrup
- 30 ml bourbon whiskey
- 1 tsp freshly cracked black pepper
- 30 g all-purpose flour
- 180 ml water
- 440 g all-purpose flour
- 67 g granulated sugar
- 2 tsp instant yeast
- 0.75 tsp fine sea salt
- 120 ml whole milk, room temperature
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened
- 113 g unsalted butter, room temperature
- 135 g light brown sugar
- 2 tsp ground cinnamon
- 1 cup crumbled candied bacon, reserved
- 56 g unsalted butter, room temperature
- 57 g cream cheese, room temperature
- 95 g powdered sugar
- 2.5–5 ml bourbon whiskey
- 30 ml pure maple syrup
- 0.5 cup candied bacon strips, reserved
Instructions
- Preheat oven to 190°C and line a baking sheet with parchment paper. Arrange bacon slices on the prepared tray.
- In a bowl, combine brown sugar, maple syrup, bourbon, and black pepper. Evenly spread mixture over bacon. Bake on the centre rack for 30–40 minutes until bacon is richly caramelised and crisp. Remove from oven and transfer strips to a wire rack to cool fully. Reserve 0.5 cup of strips for finishing, chop remaining bacon into fine crumbs.
- In a small saucepan, whisk together water and flour, then cook over medium heat, whisking constantly, for 4–5 minutes until a thick slurry forms. Transfer tangzhong to a bowl and allow to cool.
- In a stand mixer bowl, combine remaining flour, sugar, yeast, and salt. Add egg, milk, and cooled tangzhong. Mix on low speed with dough hook for 2 minutes until a cohesive dough forms.
- With mixer running, add softened butter in 0.5-tablespoon increments, letting each integrate before adding the next. Continue kneading dough for 8–10 minutes until smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk if necessary for optimal texture.
- Form dough into a smooth ball. Place seam-side down in a large, lightly buttered bowl. Cover and let rise in a warm area for 1 hour or until doubled in size.
- Turn dough onto a lightly floured surface. Roll out a rectangle measuring approximately 38 x 46 cm, with the long side closest to you.
- In a mixing bowl, thoroughly combine room temperature butter, brown sugar, and cinnamon until smooth. Using an offset spatula, evenly spread filling over dough, leaving a 2.5 cm border along the top edge.
- Sprinkle crumbled candied bacon evenly over cinnamon sugar filling.
- Slice dough into twelve 4 cm wide strips using a pizza cutter. Roll each strip away from you and arrange in a parchment-lined 23 x 33 cm pan.
- Cover the pan with plastic wrap and let rolls proof for 1 hour at room temperature until nearly doubled in volume. Meanwhile, preheat oven to 162°C.
- Bake rolls on centre rack for 24–30 minutes or until golden brown on top. Let cool in pan set over a wire rack.
- In a medium bowl, blend butter and cream cheese until creamy. Incorporate powdered sugar, then whisk in maple syrup and bourbon, adjusting bourbon to taste for desired flavour intensity.
- Spread frosting over lukewarm rolls. Garnish with reserved candied bacon strips and serve immediately.
Notes
- Ensure the bacon is well-caramelized for the best flavor.
- Let the dough rise in a warm place for optimal texture.
- Adjust the bourbon amount in frosting to taste.
- Prep Time: 90 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 75 mg