If we were neighbors, I’d bring you a pan of these and we’d eat them straight form the tray with coffee while the kitchen smells like a maple shop met a bacon diner. The first time I made Bourbon Maple Bacon Cinnamon Rolls, my dog sat like a tiny statue just staring at the oven as if he could manifest breakfast sooner. He cannot, by the way. I tried rushing it once and the dough got sulky. Anyway, these rolls are the kind of cozy that makes people wander into the kitchen asking what on earth is that smell, and then they stay to help, which is sneaky because I still end up doing the dishes, but worth it.

Why you’ll love this, or at least want seconds

I make this when the weekend feels a bit grey and needs a hug. My family goes a little bananas for the crispy bacon bits tucked into the swirls, and the glaze that’s got a friendly splash of bourbon. It’s not boozy, just warm and a bit grown up. Also, I used to hate proofing yeast because it felt like a science class I did not sign up for, but actually, I find it works better if the milk is warm like a comfy bath, not hot. If it looks a bit gloopy at first, dont panic, it always does.

(And if you’re not into bourbon, that is fine; I have thoughts on that below.)

Ingredients, with a few real life swaps

For the dough

1 cup warm milk about 240 ml, gently warmed
2 and one quarter teaspoons active dry yeast one packet works
1 quarter cup granulated sugar about 50 g
2 large eggs at room temp
6 tablespoons unsalted butter very soft
1 teaspoon fine sea salt
3 and a half to 4 cups all purpose flour 440 to 500 g start lower and add as needed
1 teaspoon vanilla optional, I just like it

(I sometimes use instant yeast when I’m in a hurry and skip the initial proof, but I still let it sit a minute because I’m superstitious. My grandmother always insisted on King Arthur flour, but honestly any decent all purpose works fine.)

For the bacon

8 to 10 slices thick cut bacon, cooked crisp and chopped
1 tablespoon maple syrup, to brush the bacon while it cooks optional but lovely

(Turkey bacon works in a pinch, it just gets less shattery crisp. I follow this oven bacon method because it keeps my stovetop clean.)

For the filling

6 tablespoons unsalted butter very soft
3 quarter cup brown sugar packed
1 and a half tablespoons ground cinnamon
2 tablespoons pure maple syrup
1 pinch salt

(No maple syrup in the house. Honey is fine. And if you only have white sugar, add a teaspoon of molasses to fake it.)

For the bourbon maple glaze

3 ounces cream cheese softened
1 and a half cups powdered sugar sift if clumpy
2 to 3 tablespoons pure maple syrup
1 to 2 tablespoons bourbon
1 teaspoon vanilla extract
1 to 3 tablespoons milk as needed for consistency
1 pinch salt

(For a non alcoholic version, swap the bourbon for milk plus a drop of maple extract if you have it. Curious about bourbon styles. I like reading this quick primer and then picking something mid shelf.)

Let’s make them, and yes you can sneak a taste

Wake up the yeast: In a large bowl or the bowl of a stand mixer, stir warm milk with sugar and yeast. Let it sit about 5 to 8 minutes until foamy. If nothing happens, your yeast might be sleepy old. Try again with slightly warmer milk. I know, annoying.
Make the dough: Mix in eggs, soft butter, salt, and vanilla. Add 3 and a half cups flour and start mixing. If using a mixer, use the dough hook on low until it comes together, then medium low for about 6 to 8 minutes. By hand, stir with a sturdy spoon until shaggy, then knead on a lightly floured counter 8 to 10 minutes, adding small sprinkles of flour only if sticky like glue. The dough should be soft and just a tiny bit tacky.
First rise: Pop the dough into a lightly greased bowl, cover, and let it rise somewhere warm until doubled, 60 to 90 minutes. The oven with the light on is perfect. I learned that dough likes warmth form the oven light more than my drafty windowsill.
Cook the bacon while you wait: Bake on a sheet at 400 F about 15 to 20 minutes until deeply crisp, brushing with a little maple syrup for the last few minutes if you fancy. Drain and chop. Try not to eat it all. This is where I usually sneak a taste and then pretend a piece fell off.
Make the filling: Stir soft butter with brown sugar, cinnamon, maple, and a pinch of salt until spreadable.
Roll it out: Turn the risen dough onto a floured surface and pat it into a rectangle, then roll to about 12 by 18 inches. It does not need to be perfect. If it fights you, let it rest 5 minutes and try again.
Fill and roll: Spread the cinnamon filling all over, edge to edge, then scatter two thirds of the chopped bacon on top. Starting on the long side, roll it up snugly into a log. Pinch the seam to seal.
Slice: Use unflavored dental floss to loop under and tighten to cut 12 even rolls. Or a serrated knife, gentle saw. I swear by floss, but use what you have.
Second rise: Arrange the rolls in a buttered 9 by 13 inch pan, cover, and let rise until puffy, about 30 to 45 minutes. They should be touching and look like plump pillows.
Bake: Preheat the oven to 350 F 175 C. Bake 24 to 28 minutes until golden on top and the centers read about 190 F if you poke with a thermometer. If they are browning fast, tent loosely with foil for the last few minutes.
Glaze: Whisk cream cheese, powdered sugar, maple, bourbon, vanilla, and just enough milk to make it pourable but still luxurious. Let the rolls cool 10 minutes so they do not melt it all off, then glaze. Sprinkle the remaining bacon on top and give it a last ribbon of maple if you like drama.

On second thought, save a tiny cup of glaze for later. Cold leftovers with a fresh drizzle are ridiculously good.

Notes from my messy counter

I tend to think these taste even better the next day when the maple settles in, though honestly they rarely survive that long.
Flour is like a coat in spring, you need some but not too much. Add it slowly. A slightly sticky dough bakes softer.
If your yeast scares you, take a peek at this friendly guide to yeast. It helped me stop overthinking.
Use good bacon. Thick slices hold their own in the swirl instead of disappearing.

Variations I have actually tried

Pecan party: Add a handful of toasted pecans with the bacon. Maple plus pecan is a yes.
Apple bourbon: Tiny diced apple tossed in cinnamon sugar sprinkled in the filling. Juicy and cheerful.
Espresso maple glaze: Replace a tablespoon of milk with strong espresso. Wakes you up in the best way.
What did not work: I tried adding chocolate chips. They leaked and scorched a bit and the flavor fought the bacon. Would not do again.

Equipment I love, plus if you do not have it

A stand mixer makes the knead mindless and I truly think it is essential for busy mornings. That said, you can absolutely make this with a big bowl and a wooden spoon. It is a little workout, pop on a podcast. A rolling pin helps, but a clean wine bottle works just fine. And if you do not have dental floss, use a thin sharp knife and a gentle hand.

How to store these sweet rolls

Room temp in an airtight box for 1 day is fine. Fridge for 3 days keeps the glaze happy. Reheat one roll at a time in the microwave about 15 to 20 seconds, then add a pinch of extra glaze. You can also freeze baked rolls for up to a month, thaw in the fridge, warm gently. Or freeze the shaped unbaked rolls on a tray, transfer to a bag, then thaw overnight in the pan and bake fresh. Though honestly, in my house it never lasts more than a day.

Serving ideas that make it a little extra

Finish with flaky salt. The tiny sparkle makes the maple pop.
Strong black coffee for the grown ups, cold milk for the kids. Classic.
Holiday morning tradition here is to set out bowls of berries and let everyone crown their roll. It feels fancy, costs pennies.

Pro tips earned the hard way

I once tried rushing the first rise because I was hangry, and regretted it because the rolls baked dense. Give the yeast its time.
Do not overfill with syrup in the filling. Too much and it bubbles out and caramel welds to the pan. Delicious, but dramatic.
Let the rolls cool for at least ten minutes before glazing. I know I know. Patience prevents glaze slide.
Cook the bacon extra crisp. Soft bacon turns floppy inside the roll, which is not the vibe.

FAQ from real messages I’ve gotten

Can I make these the night before

Yes. Assemble, slice, and place in the pan. Cover and refrigerate. In the morning, let them sit on the counter about 45 to 60 minutes while the oven heats, then bake. Easy peasy.

Do I have to use bourbon

Nope. Use milk or cream in the glaze and add a touch of maple extract or vanilla. You still get maple magic without the bourbon warmth.

My dough is sticky, did I mess up

Probably not. Sticky is normal early on. Knead a bit longer and only add tiny sprinkles of flour until it is soft and just barely tacky. If it is gluey, add a tablespoon of flour at a time.

How do I know when they are done

Golden tops and the center swirl should look set, not wet. If you like numbers, 190 F in the center. If the edges are browning too fast, a quick foil tent helps.

Can I swap bacon for something else

Yes. Toasted pecans, candied walnuts, or even crisp prosciutto. For veggie friends, try a crunchy praline topping and skip the meat altogether.

What bourbon should I pick

Something you like to sip. Mid price bottles with a vanilla caramel note play nicest with maple. Nothing fancy required, promise.

Little digression before you go. I once tried to fold laundry while the dough was rising, forgot the timer, and it puffed like a cloud. Still baked beautifully. Bread is forgiving like that, which is comforting on a busy day when you are spinning too many plates at once.

Bourbon Maple Bacon Cinnamon Rolls