Ingredients
Thick cut bacon: Provides the core salty crunch Look for slices with lots of meat and just enough fat for crisping well
Brown sugar: Builds the sticky sweetness and blends into the bacon for candying Choose fresh if possible for clumping and easy mixing
Maple syrup: The sweet backbone of both bacon and frosting Grade A or B real maple syrup will give the deepest flavor
Bourbon: Adds warm spiciness Try using a mid range bourbon you would sip for best results
Cracked black pepper: Deepens the savory bacon notes and balances sweetness Fresh cracked works better for aroma
All purpose flour: Essential for structure Pick flour that feels light and smooth to the touch for fluffier rolls
Granulated sugar: Sweetens the dough Uniform crystals help with even mixing
Instant yeast: Makes rising predictable and speedy Look for an active date on the package
Fine sea salt: Enhances all flavors and balances the sweetness Only a small pinch is needed
Whole milk: Adds richness to the dough Room temperature milk blends more evenly
Fresh egg: Binds and enriches the dough Choose large fresh eggs with golden yolks for richer color
Unsalted butter: Key in both dough and frosting Room temp butter will mix much more easily for smooth results
Cream cheese: Gives tangy body to the frosting Use full fat for the creamiest glaze
Powdered sugar: Provides that cloudlike sweet finish Look for fine sifted sugar for a smooth icing
Cinnamon: The heart of the swirl Fresh ground gives more fragrance than older pre ground jars
Step by Step Instructions
Make the Candied Bacon:
Lay bacon strips on a parchment lined sheet pan so they do not overlap Mix brown sugar maple syrup bourbon and cracked pepper in a small bowl Spoon the mixture evenly over each strip Try to coat the surface well. Bake in a 375 degree oven for thirty to forty minutes turning once if needed until bacon is crisp and shiny Transfer bacon with tongs to a cooling rack so it develops its candy coating as it cools Chop into rough pieces for filling and neat strips for topping
Prepare the Tangzhong:
Stir a bit of flour and water in a small saucepan Place over medium heat whisking steadily until the mix thinks out and forms a smooth glossy slurry Usually four to five minutes Scrape the tangzhong into a bowl and let cool
Make the Dough:
Combine flour sugar yeast and salt in a mixing bowl Add the egg milk and cooled tangzhong Mix with a dough hook at low speed for about two minutes until a scrappy dough forms Add softened butter half a tablespoon at a time letting each piece blend in Continue kneading for eight to ten minutes until the dough is shiny elastic and barely sticky If it feels dry or wet adjust with milk or flour a tablespoon at a time Shape the dough into a ball and place in a lightly buttered bowl seam side down Cover and let rise in a warm spot until doubled in size about an hour
Roll and Fill the Dough:
Gently deflate the dough and roll out into a large rectangle Leaving a border at one edge for sealing Cream butter brown sugar and cinnamon to make the filling Spread evenly over the dough and cover with most of the crumbled candied bacon Slice into strips and roll up each piece tightly Place rolls cut side up in a parchment lined pan
Second Rise and Bake:
Cover pan and leave somewhere warm for another hour until rolls have nearly filled the pan While they rise preheat oven to 325 degrees Bake for twenty four to thirty minutes until tops are golden and the kitchen smells amazing Cool in the pan before glazing
Make the Frosting:
Beat butter and cream cheese until soft and blended Sift in powdered sugar and beat again Add maple syrup and a touch of bourbon to taste Spread icing over warm rolls and sprinkle on reserved candied bacon strips for a glossy finish
Bacon cinnamon rolls with maple glaze.
