For the Candied Bacon:
Thick-cut bacon
1 lb
Brown sugar
½ cup
Maple syrup
2 tbsp
Black pepper (optional)
¼ tsp (for a sweet-savory kick)
For the Dough:
Warm milk (110°F)
½ cup
Granulated sugar
⅓ cup
Instant yeast
2 tsp
All-purpose flour
3 ½ cups (plus more for dusting)
Salt
¾ tsp
Egg
1 large
Unsalted butter, melted
¼ cup
For the Filling:
Softened butter
½ cup (1 stick)
Brown sugar
¾ cup
Cinnamon
2 tbsp
Nutmeg
½ tsp (optional)
Chopped candied bacon
½ cup (reserve some for topping)
For the Bourbon Maple Glaze:
Powdered sugar
1 ½ cups
Maple syrup
¼ cup
Bourbon
1–2 tbsp (or more to taste)
Salt
Pinch
Milk or cream (if needed)
1–2 tsp (to thin glaze)
Step-by-Step: How to Make Bourbon Maple Bacon Cinnamon Rolls
Step 1: Make the Candied Bacon
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment or foil
Lay bacon strips in a single layer
In a bowl, mix brown sugar, maple syrup, and pepper
Brush mixture over bacon
Bake 15–20 minutes, until bubbly and crisp
Drain on paper towels, cool, then chop into small pieces
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