Prepare to embark on a culinary journey unlike any other with these homemade Maple Bacon Cinnamon Rolls. Far from your average pastry, this recipe delivers an unapologetically decadent fusion of sweet and savory that will redefine your breakfast or brunch experience. Imagine a warm, fluffy cinnamon roll, generously slathered with gooey maple glaze, all crowned with crispy, savory bacon. It’s a symphony of textures and flavors – the rich, buttery dough, the sweet, spiced filling, the creamy maple icing, and the irresistible crunch and saltiness of real bacon. This isn’t just a dessert; it’s a celebration of bold flavors that perfectly complement each other.
While many recipes might tempt you with the convenience of store-bought cinnamon rolls, we firmly believe that homemade is the only way to achieve this level of extraordinary flavor and melt-in-your-mouth texture. This recipe has been perfected over countless batches, and we can confidently guarantee that once you taste the difference, you’ll never look back at pre-packaged options again. Crafting these from scratch allows for the freshest ingredients, unparalleled richness, and the satisfaction of creating something truly spectacular in your own kitchen.
Essential Ingredients for Decadent Rolls
Every exceptional cinnamon roll, at its heart, is comprised of three fundamental components: the tender dough, the aromatic filling, and the luscious icing. Our maple bacon variant elevates each of these elements to new heights. The beauty is that most of these ingredients are likely already staples in your pantry, making this luxurious treat surprisingly accessible.
For the Fluffy Dough
- Milk: Warmed to activate the yeast and provide a rich base.
- Instant Dry Yeast: The magic ingredient for a quick-rising, light, and airy dough.
- Sugar: Feeds the yeast and adds subtle sweetness to the dough.
- Salt: Balances the sweetness and enhances overall flavor.
- Butter: Contributes to the dough’s tender texture and rich taste.
- An Egg: Adds richness, color, and helps bind the dough.
- All-Purpose Flour: The structural foundation of our perfect cinnamon rolls.
For the Irresistible Filling
- Bacon: The star savory component, adding crispness and a salty contrast.
- Butter: Creates a gooey, rich layer that holds the filling together.
- Dark Brown Sugar: Provides deep, molasses-rich sweetness and moisture.
- Cinnamon: The classic, warm spice that defines cinnamon rolls.
- Maple Extract: Infuses an intense, authentic maple flavor that pairs perfectly with bacon.
For the Velvety Maple Glaze (Icing)
- Cream Cheese: The essential ingredient for a tangy, smooth, and rich glaze.
- Butter: Adds to the glaze’s luxurious texture and flavor.
- Powdered Sugar: Creates the classic sweet and smooth consistency of an icing.
- Maple Extract: Doubles down on the maple goodness for an unforgettable finish.
- Milk: Used to adjust the glaze to your desired pourable or spreadable consistency.
Preparing the Crispy Bacon
The first step in crafting these extraordinary rolls is to prepare the bacon, ensuring it’s perfectly crispy and ready to integrate into our sweet masterpiece. We’ll be using a full 1 lb. package of bacon, which will be divided: approximately one cup of crumbled bacon for the filling, and the remainder reserved as a delightful topping for the maple glaze. Achieving perfectly cooked bacon is key, and there are several reliable methods.
While skillet-frying is a classic, we highly recommend using the oven for consistent crispness and minimal mess. Simply line a baking tray with aluminum foil, then top it with parchment paper. Arrange the bacon slices in a single layer, ensuring they don’t overlap too much. Bake at 425°F (220°C) until the bacon reaches your desired level of crispness, usually around 15-20 minutes, depending on thickness. Keep a close eye on it to prevent burning.
Once cooked, carefully remove the bacon from the oven. Transfer the crispy strips to a plate lined with several layers of paper towels to absorb any excess grease. This step is crucial for preventing a greasy filling and ensuring the bacon remains delightfully crunchy. Allow the bacon to cool completely, as handling hot bacon can be tricky and could affect its texture.
Once cool, crumble the bacon into small pieces. You can do this by hand or by giving it a few pulses in a food processor (be careful not to over-process it into a paste). Measure out one cup of these delicious bacon crumbles and set them aside for the filling. The remaining crumbled bacon should also be set aside; it will be sprinkled generously over the finished maple glaze, adding an extra layer of savory crunch to each bite.
Crafting the Perfect, Fool-Proof Dough
Our cinnamon roll dough is truly exceptional – not only is it incredibly forgiving and easy to work with, but it’s also designed for a quick rise, thanks to a balanced amount of instant dry yeast. This means you won’t spend hours waiting for the dough to double, allowing you to enjoy your homemade treats sooner! The secret to a perfect rise lies in a few simple steps and the right temperature.
Begin by gently warming one cup of milk to approximately 115°F (46°C). This temperature is ideal for activating the yeast without killing it. If you don’t have a thermometer, aim for milk that’s comfortably warm to the touch, like a baby’s bathwater. Pour the warmed milk into the bowl of your stand mixer. Add two tablespoons of granulated sugar and stir until it completely dissolves. The sugar will serve as food for the yeast, helping it to activate and bloom effectively.
Next, sprinkle one tablespoon of instant dry yeast over the sweetened milk. Do not stir it in immediately. Instead, let it sit undisturbed for about 5-7 minutes. During this time, the yeast will “bloom” – you’ll notice a frothy, bubbly layer forming on the surface of the milk. This is a clear indicator that your yeast is alive and active, ready to work its magic on your dough. While the yeast is blooming, take this opportunity to prepare the rest of your dough ingredients: beat one egg lightly and measure out your flour, butter, and salt so everything is ready to go.
Once your yeast mixture is beautifully bubbly, it’s time to combine the remaining dough ingredients. Add 3 1/2 cups of all-purpose flour, the beaten egg, softened butter, and salt to the stand mixer bowl. Attach the dough hook and begin mixing on low speed until the ingredients just start to come together. Then, increase the mixer speed to medium.
As the dough mixes, you might find it a bit sticky. Gradually add additional flour, one or two tablespoons at a time, allowing the dough to incorporate it fully before adding more. Continue this process until the dough begins to pull away cleanly from the sides and bottom of the mixer bowl. This indicates that it’s reaching the right consistency – cohesive yet still pliable. Once it’s cleaning the bowl, continue to mix for another 5 minutes. The final dough should be slightly tacky to the touch but should not stick excessively to your hands when handled. Over-mixing can result in tough rolls, so stop once it reaches this perfect consistency.
After mixing, remove the soft, elastic dough from the stand mixer bowl. Lightly shape it into a smooth ball with your hands. Take a clean, large bowl and lightly grease it with butter or cooking spray. Place the dough ball into the greased bowl, turning it once to ensure all sides are lightly coated in grease. This prevents the dough from sticking as it rises.
Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, dry, and draft-free spot for its first rise. A common trick is to place the bowl in a slightly warm oven with just the light on – the residual heat is usually perfect for promoting yeast activity. Allow the dough to rise until it has almost doubled in size. For this quick-rising dough, this typically takes about 30 minutes, but the exact time can vary depending on your kitchen’s temperature and humidity. Keep an eye on it; when it looks significantly larger and feels puffy, it’s ready for the next step. Isn’t baking a wonderful blend of science and art?
Whipping Up the Aromatic Cinnamon Roll Filling
While your beautifully crafted dough is undergoing its first rise, it’s the perfect time to prepare the delectable filling that will infuse your rolls with their signature flavor. This sweet and spicy mixture is incredibly simple to assemble and will be ready long before your dough has finished proofing.
In a small mixing bowl, combine the dark brown sugar, ground cinnamon, and maple extract. The dark brown sugar, with its rich molasses notes, adds a deeper flavor profile and more moisture than granulated sugar, contributing to the gooey texture of the finished rolls. The ground cinnamon provides that classic warm spice that is synonymous with cinnamon rolls, while the maple extract delivers an intense, concentrated maple flavor that will beautifully complement the savory bacon.
Using a whisk or a fork, mix these ingredients thoroughly until they are well combined and no lumps of brown sugar remain. The mixture should be fragrant and evenly colored. Once prepared, set the filling aside. It will be ready to sprinkle over your dough as soon as it has finished rising, ensuring a smooth and efficient baking process.
Shaping the Dough into a Perfect Rectangle
Once your dough has risen beautifully and is nearly doubled in size, gently punch it down to release the air. Transfer the dough to a very lightly floured work surface. Using a rolling pin, begin to shape the dough into a large rectangle, aiming for dimensions of approximately 12 inches by 18 inches. Achieving a perfect rectangle can sometimes feel like a challenge, but don’t fret! If you focus on working the corners and continuously pushing the dough outwards as you roll side to side and back and forth, you’ll be able to create a decent, even shape. This careful shaping ensures that your cinnamon rolls will be uniform in size and have lovely, consistent spirals.
Filling and Preparing the Rolls for Baking
Before you begin the exciting task of filling your dough, take a moment to prepare your baking dish. You’ll be grateful for this simple step later! Grab a 9×13 inch baking dish and line it with parchment paper, allowing a generous overhang on the longer sides. This overhang will serve as a convenient “sling,” making it incredibly easy to lift the baked cinnamon rolls out of the dish without any sticky mishaps. Set this prepared dish aside.
Now, for the glorious butter layer! Take one stick of room-temperature butter (yes, a full stick!) and, using your fingers, spread it evenly across the entire surface of your rectangular dough. Make sure to leave about a one-inch strip bare along one of the long edges of the dough – this will be where you seal the roll later. Don’t be shy with the butter; it contributes significantly to the rolls’ richness and gooey texture.
With your now buttery hand, take a moment to rub any remaining butter around the inside of your prepared baking pan, thoroughly coating the parchment paper and the dish’s edges. This extra butter ensures that even the outside of your rolls becomes wonderfully caramelized and prevents sticking. Once this is done, you can wash your hands before moving to the next step.
Generously sprinkle the pre-mixed cinnamon roll filling (brown sugar, cinnamon, maple extract) over all the buttered areas of the dough. Again, remember to leave that one-inch bare strip along the long edge. Feel free to use your hands or a spoon to ensure an even distribution of the delicious mixture. The goal is to cover the entire buttered surface thoroughly.
Next, evenly sprinkle the reserved one cup of crumbled bacon across the surface of the dough, directly over the cinnamon and brown sugar mixture. Distribute it as uniformly as possible to ensure every bite of your cinnamon roll gets a taste of that delicious savory crunch.
To help secure the bacon and filling in place, lightly roll a rolling pin across the surface of the dough. This gentle pressure ensures that the bacon bits are nestled firmly into the sticky cinnamon-brown sugar mixture, preventing them from falling out as you roll. Now, for the exciting part – it’s time to roll it up!
Rolling the Cinnamon Roll Log to Perfection
This step requires a little patience and a gentle touch, but the effort is well worth the beautifully spiraled results. Begin rolling the dough from the long edge furthest away from you, working your way towards yourself. The key here is to keep the roll as tight and even as possible from the very start. The initial part of the roll can sometimes be the trickiest, requiring careful handling to ensure it’s snug. Don’t be discouraged if it feels a bit awkward at first; as you continue to roll the dough, it will naturally become easier to manage and maintain a consistent shape.
Continue rolling until you reach the opposite long edge, the one you left bare. That bare strip of dough will now help you seal the log securely. Gently pinch the seam together along the entire length of the roll to prevent it from unraveling during baking. Once sealed, carefully position the log seam-side down on your work surface. This ensures stability and helps the roll maintain its shape before cutting.
Precisely Cutting the Cinnamon Roll Log
With your beautifully rolled dough log ready, it’s time to transform it into individual cinnamon rolls. Precision here ensures uniform baking and presentation, but don’t worry if a few aren’t perfectly identical – they’ll all be equally delicious!
First, carefully cut the entire cinnamon roll log in half. Next, take each of those two sections and cut them in half again, leaving you with four roughly equal sections. At this point, you’ll want to address any uneven edges that may have formed at the very ends of the log. Trim each edge of the two outermost pieces, removing any slightly compressed or less filled sections. These small end pieces, while not perfectly shaped, can be baked alongside the others as a baker’s treat!
Now, take each of your four sections and make two additional cuts in each, aiming to divide each section into three equal sizes. This will yield a total of 12 cinnamon rolls. Don’t be overly concerned if the rolls on the very ends of each section are slightly smaller or less perfectly spiraled than the ones from the middle; they will still bake up beautifully and be just as tasty. You can use a sharp knife or even unflavored dental floss for clean cuts, sliding it under the log and crossing the ends over the top to slice through.
Once all your rolls are cut, turn each one onto its side and arrange them in your prepared 9×13 inch baking dish. Ensure they are spaced equally, leaving a little room between them. This spacing allows them room to expand during their final proof and baking. Cover the baking dish once more with a damp towel or plastic wrap and place it in a warm, dry area to proof for the second time. Allow the rolls to rise until their sides are gently touching, which usually takes about 15-20 minutes. This final proof is essential for achieving that light, fluffy texture that everyone loves in a cinnamon roll.
The Moment of Truth: Time to Bake!
After all your careful preparation, this is the easiest and most rewarding part of the process! Your proofed maple bacon cinnamon rolls are now ready for the oven. Gently place the baking dish into your preheated 350°F (175°C) oven. Bake for approximately 15-17 minutes, or until the tops of the rolls achieve a beautiful, slight golden-brown hue. Keep an eye on them towards the end of the baking time to ensure they don’t over-brown. The intoxicating aroma filling your kitchen will be your best guide!
While your delightful cinnamon rolls are baking, it’s the perfect opportunity to swiftly prepare the irresistible maple glaze that will crown these masterpieces. The timing is impeccable, ensuring your glaze is fresh and perfectly spreadable as soon as the rolls emerge from the oven.
Preparing the Irresistible Maple Icing
Creating this rich and creamy maple glaze is wonderfully straightforward. It’s designed to complement the savory bacon and sweet cinnamon perfectly, adding another layer of irresistible flavor to your rolls. In a medium-sized mixing bowl, combine the softened cream cheese, room temperature butter, and the maple extract. We specifically opt for maple extract over maple syrup here because it delivers a far more concentrated and authentic maple punch, truly elevating the flavor profile. While some recipes might call for vanilla extract, we’re committed to maximizing that incredible maple taste!
Using a hand mixer, beat these ingredients together on medium speed until the mixture is light, airy, and wonderfully creamy. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined. Once smooth, gradually add the powdered sugar (also known as confectioners’ sugar), beating until the icing becomes silky smooth and lump-free. The powdered sugar gives the glaze its classic, melt-in-your-mouth texture.
Finally, add one tablespoon of whole milk to the mixture and continue to beat for about 30 seconds. At this point, check the consistency of your glaze. If you prefer a looser, more drizzly icing – perfect for allowing it to seep into every crevice of the warm rolls – feel free to add an additional tablespoon of milk, beating for another 30 seconds until you reach your desired pourable consistency. This flexibility allows you to customize the glaze to your personal preference, ensuring a perfect finish every time.
The Grand Finale: Finishing Off Your Masterpiece!
The moment you’ve been waiting for has arrived! As soon as your maple bacon cinnamon rolls emerge from the oven, beautifully golden and fragrant, gently remove them from the hot baking dish. This is where your parchment paper “sling” comes in handy – simply lift the edges of the parchment paper to transfer the entire slab of rolls onto a flat surface, such as a large cutting board or a cooling rack. Be careful, as they will be hot and delicate.
While the rolls are still warm, generously spread the freshly prepared maple glaze (icing) over their tops. The warmth of the rolls will allow the glaze to melt slightly and beautifully seep into all the nooks and crannies, creating an incredibly moist and flavorful experience. Don’t be shy; a thick layer of this creamy, maple-infused goodness is what truly sets these rolls apart.
For the final flourish, take the remaining crumbled bacon that you reserved earlier and sprinkle it lavishly over the maple icing. The crispy, salty bacon bits provide an essential textural contrast and an extra burst of savory flavor that perfectly balances the sweetness of the rolls and glaze. Adjust the amount to your personal preference – whether you like a light dusting or a generous blanket of bacon, it’s entirely up to you!
Indulge in Your Maple Bacon Cinnamon Rolls!
Now, the most anticipated part: serve them up and savor every single bite! These maple bacon cinnamon rolls are not just a treat; they’re an experience. They boldly scream flavor – an incredible symphony of sweetness, buttery richness, and undeniable goodness. Each soft, warm roll practically oozes with the classic comfort of cinnamon, butter, and brown sugar, perfectly punctuated by delightful pops of salty, crispy bacon.
While traditional cinnamon rolls are always a welcome delight, these maple bacon cinnamon rolls elevate the entire concept to a truly “next level” indulgence. The combination is simply genius – the sweet maple and cinnamon meld seamlessly with the smoky, savory bacon, creating a complex yet utterly harmonious flavor profile that will leave you craving more. They are perfect for a special breakfast, a decadent brunch, or even an impressive dessert.
Honestly, they are so exceptionally good that you might find yourself feeling a touch of delightful guilt as you reach for a second one. But don’t let that stop you! Embrace the sheer decadence and pure joy that these homemade maple bacon cinnamon rolls bring. Life’s too short not to enjoy such sweet and savory perfection.
Frequently Asked Questions (FAQ)
Can you freeze maple bacon cinnamon rolls?
Absolutely! These cinnamon rolls are excellent for making ahead and freezing. To freeze them, prepare the rolls up to the point of baking (after the second proofing, when they are arranged in the baking dish). Flash freeze them on a baking sheet until firm, then transfer them to an airtight container or a freezer-safe bag. This prevents them from sticking together. When you’re ready to bake, allow the frozen rolls to thaw to room temperature (this might take several hours or overnight in the refrigerator), then bake according to the recipe instructions. They will keep well in the freezer for up to 8 weeks.
What if my dough doesn’t rise?
There are a few common reasons dough might not rise. The most frequent culprit is inactive yeast or water that’s too hot (killing the yeast) or too cold (not activating it). Ensure your milk is around 105-115°F (40-46°C). If your yeast mixture doesn’t get frothy after 5-7 minutes, your yeast might be old, or the water temperature was off, and it’s best to start with a fresh batch of yeast and properly warmed milk. Also, ensure your rising environment is warm and free of drafts.
Can I substitute maple syrup for maple extract in the glaze?
While maple syrup can be used, we highly recommend maple extract for a more intense and authentic maple flavor without altering the glaze’s consistency too much. If you use maple syrup, you might need to adjust the amount of powdered sugar to maintain the desired thickness, as syrup introduces more liquid. Start with a small amount and add more gradually.
How do I store leftover maple bacon cinnamon rolls?
Leftover glazed maple bacon cinnamon rolls should be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. To reheat, gently warm them in the microwave for 15-30 seconds or in a preheated oven at 250°F (120°C) for 5-10 minutes until warmed through. This will restore their soft, gooey texture.
Other Delicious Baked Breakfast Goodies
- Easy One-Hour Orange Rolls
- Apple Strudel In Puff Pastry
- Walnut Fig Bread
- Apple Turnovers
- Raspberry Cream Cheese Danish
Maple Bacon Cinnamon Rolls Recipe
Maple Bacon Cinnamon Rolls
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Ingredients
The Dough
- 3 1/2 cups All-purpose flour plus extra flour as needed
- 1 cup Milk warm
- 1 tbsp Instant dry yeast
- 2 tbsp Granulated sugar
- 1 tsp Kosher salt
- 1 Egg beaten
- 3 tbsp Butter room temperature
The Filling
- 1 lb Bacon crumbled, divided
- 3/4 cup Dark brown sugar
- 1 tbsp Ground cinnamon
- 1/2 tsp Maple extract
The Icing (Glaze)
- 4 oz Cream cheese room temperature
- 4 tbsp Butter room temperature
- 1 cup Powdered sugar
- 1/2 tsp Maple extract
- 1 tbsp Whole milk additional tbsp for thinner consistency, optional
Instructions
- Cook bacon until crisp. Allow to cool completely, then crumble it into small pieces.
- Divide the crumbled bacon: reserve one cup for the filling and the remainder for the topping.
The Dough
- Heat the milk to about 115°F (46°C) and pour into the stand mixer bowl. Add two tablespoons of sugar and stir until dissolved.
- Add 1 tablespoon of instant dry yeast to the stand mixer bowl.
- Allow the yeast to bloom for about 5-7 minutes until the mixture is visibly bubbly and frothy.
- Lightly beat 1 egg.
- Once the yeast mixture is ready, add the 3 1/2 cups of flour, the beaten egg, the room temperature butter, and the kosher salt to the bowl.
- Attach the dough hook. Mix on low speed until combined, then increase the mixer to medium speed.
- Continue to add additional flour, a couple of tablespoons at a time, until the dough cleans the sides and bottom of the bowl.
- Mix for 5 additional minutes until the dough is smooth, elastic, and slightly tacky but not sticky to the touch.
- When done mixing, remove the dough from the stand mixer bowl. Shape it into a ball with your hands and place it in a lightly greased bowl, turning it to fully coat.
- Cover with a damp towel or plastic wrap and place in a warm, dry, draft-free place (like an oven with the light on).
- Allow the dough to rise until it has almost doubled in size, approximately 30 minutes (time may vary).
The Filling
- In a small bowl, combine the brown sugar, ground cinnamon, and maple extract. Whisk together until well combined and set aside until the dough is ready.
Assembling the Maple Bacon Cinnamon Rolls
- Preheat your oven to 350°F (175°C).
- Take the risen dough and punch it down gently on a very lightly floured surface. Using a rolling pin, shape it into a 12-inch by 18-inch rectangle.
- Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the long sides to create a “sling.” Set aside.
- Using your fingers, spread the room temperature butter (one stick) evenly over the dough, leaving about a one-inch bare strip along one of the long edges of the dough.
- With your buttery hand, rub any remaining butter around the prepared baking pan and parchment paper, coating all edges to prevent sticking and add flavor.
- Sprinkle the cinnamon roll filling mixture evenly over the buttered dough, again leaving the one-inch bare strip along the long edge.
- Sprinkle the 1 cup of crumbled bacon evenly across the surface of the dough, over the cinnamon and brown sugar mixture.
- Using a rolling pin, lightly roll across the surface of the dough to gently press the bacon into the cinnamon brown sugar mixture.
- Starting at the long edge furthest away from you (the one with the filling), begin to tightly roll the dough towards yourself. Continue rolling until you reach the bare end.
- Pinch the bare edge firmly to the log to seal it completely. Reposition the log seam-side down on your surface.
- Cut the cinnamon roll log in half. Then, cut each of those two sections in half again, leaving you with four sections.
- Trim any uneven edges from the far left and right ends of the two outermost pieces, if necessary.
- Make two cuts in each of the four sections to create three equal-sized rolls from each section, yielding a total of 12 rolls.
- Turning them on their sides, carefully place the rolls into the prepared baking dish, spacing them as equally as possible.
- Cover the baking dish with a damp towel or plastic wrap and place it in a warm, dry area for a second proof. Allow them to rise until their sides are touching, about 15-20 minutes.
- Place the baking dish in the preheated 350°F (175°C) oven and bake for 15-17 minutes, or until the maple bacon cinnamon rolls are lightly golden brown on top.
Preparing The Maple Icing While Rolls Are Baking
- In a medium bowl, add softened cream cheese, room temperature butter, and maple extract. Using a hand mixer, beat until light and creamy.
- Add the powdered sugar and continue to beat until the icing is smooth and creamy.
- Add a tablespoon of whole milk to the mixture and beat for about 30 seconds. Check the consistency. If you desire a looser, more drizzly glaze, add an additional tablespoon of milk and beat for another 30 seconds.
To Finish and Serve
- When the rolls are done baking, remove them from the oven. Using the parchment paper sling, carefully lift them from the baking dish and place them on a flat surface or cooling rack.
- Generously spread the warm maple glaze (icing) over the hot cinnamon rolls.
- Sprinkle the reserved crumbled bacon over the icing to your preference, ensuring an even distribution for that perfect sweet and savory bite.
- Serve immediately and enjoy these incredible Maple Bacon Cinnamon Rolls!