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Calling all whiskey lovers! If you are looking for an elevated, fun, and boozy adult treat, these Maple Whiskey Cinnamon Rolls are going to blow your mind.
If crispy bacon and fluffy pancakes had a gourmet love child, these rolls would be it! Picture a warm, buttery, incredibly soft dough filled with gooey cinnamon sugar, smothered in a sweet cream cheese glaze, and topped with crunchy candied bacon. The secret? Every single component—the dough, the filling, the icing, and the bacon—is spiked with rich Maple Whiskey!
They are the ultimate weekend baking project, a show-stopping brunch dish, and exactly what you want in an elevated dessert. Prefer a classic, kid-friendly version without alcohol? Check out my Soft Buttery Cinnamon Rolls recipe here!
Why You’ll Love This Recipe
The Ultimate Flavour Combo: Sweet, salty, rich, and boozy. The candied bacon and maple whiskey hit every single craving.
Foolproof Soft Dough: We are using my fail-safe, warm-oven proofing method to ensure you get perfectly fluffy, pillowy rolls every time.
The Floss Hack: I am sharing my secret trick for slicing the dough with thread so you don’t squish out all that delicious filling!
Ingredients You Will Need
You will need your standard baking staples along with a few gourmet additions! Note that this recipe yields 15 generous rolls, but you can halve the recipe for fewer rolls.
For the Sweet Whiskey Dough:
The Dry Mix: 7 ¾ cups Bread flour (+ 2 extra Tablespoons), 2 ¼ teaspoons instant yeast (1 envelope), and 1 ½ teaspoons Kosher salt. (Bread flour is crucial for a chewy, soft texture!)
The Wet Mix: 1 ½ cups whole milk (3.25% homogenized), ¾ cup cold unsalted butter (cubed), ¾ cup packed brown sugar, and 5 large room-temperature eggs.
The Booze: 2 Tablespoons of Maple Whiskey (or Bourbon).
For the Boozy Filling:
The Sweet Spice: 1 ½ cups packed brown sugar, 3 Tablespoons ground cinnamon, and 1 teaspoon salt.
The Binder: ¾ cup cold unsalted butter and ¼ cup Maple Whiskey (or Bourbon).
For the Cream Cheese Glaze:
The Frosting: 9 oz cream cheese at room temperature, 2 cups icing sugar, and 1 Tablespoon whole milk (or heavy cream).
The Booze: 2 Tablespoons Maple Whiskey (or Bourbon).
How to Make Maple Whiskey Cinnamon Rolls (Step-by-Step)
Phase 1: Make the Sweet Dough
Preheat your oven to the lowest possible setting (between 100°F and 170°F) for proofing.
The Warm Butter Mix: In a microwave-safe bowl, combine the cubed butter, brown sugar, whole milk, and salt. Microwave on high for 1 minute, stir, and microwave for another 30 seconds until the butter melts. Stir in the 2 Tablespoons of Maple Whiskey. (Check that the temperature is between 105°F–115°F (41°C–46°C) so you don’t kill the yeast!)
Mix the Dough: In a large bowl, whisk the flour and yeast together. Add 3 cups of this flour mixture and the warm liquid sweet butter to your stand mixer bowl. Mix on low with a paddle attachment.
Knead: Beat in the room-temperature eggs one at a time. Switch to a dough hook, add the remaining flour, and knead on medium-low for 10 to 15 minutes until the dough pulls away from the bowl and is no longer sticky. (Knead in the extra 2 Tablespoons of flour if it is still too sticky.Stand mixers come in different sizes. If this dough is too much to knead in one batch, consider dividing it in half and kneading each portion separately.)
Phase 2: The First Rise (Proofing)
Add 1 Tablespoon of vegetable or canola oil to a large, clean bowl. Shape the dough into a ball and roll it in the bowl to coat it in the oil.
Loosely cover the bowl with plastic wrap and drape a clean hand towel over the top.
Place the bowl into your pre-warmed oven and turn the heat off. Let the dough rise undisturbed for 1 ½ hours. No peeking!
Phase 3: Fill, Roll, and Cut
Punch down the risen dough to release the air and turn it out onto a flour-dusted counter. Use a rolling pin to flatten it into a large rectangle (26-inch width x 20-inch length x 1 cm thick).
The Filling: Melt the cold butter for the filling in the microwave for 30 seconds. Stir in the brown sugar, cinnamon, salt, and Maple Whiskey. Spread this filling evenly over the dough, leaving a 2-inch border clean on the edge closest to you.
Roll it Up: Starting at the top edge furthest from you, tightly roll the dough toward you into an even log. Brush the outside of the log with the extra melted butter.
The Thread Hack: Lightly score the log into 15 even sections. Slide a piece of clean sewing thread under the log, cross the ends over the top, and pull tight to cleanly slice the rolls!
Phase 4: Second Rise and Bake
Brush melted butter inside two 10-inch round springform pans (or two 9×13 baking dishes). Place the rolls cut-side down into the pans, 2 inches apart. Dab a little melted butter on top of each roll.
Place the pans back into your pre-warmed oven (turn it off again!) for a second rise of 30 to 60 minutes, until doubled in volume. Remove the pans from the oven.
Bake: Preheat your oven to 350°F (177°C). (Pro Tip: Place your springform pans into foil-lined baking trays to catch any leaking butter!) Bake one pan at a time on the middle rack for 25 to 30 minutes until golden brown.
Phase 5: Glaze and Garnish
In a medium bowl, whisk together the room-temperature cream cheese, icing sugar, milk, and Maple Whiskey until completely smooth.
Let the baked cinnamon rolls cool for 15 to 20 minutes.
Remove the springform rings, smother each warm roll with 2 to 3 Tablespoons of glaze, and sprinkle your chopped candied bacon over the top!
💡Pro Tips for Perfect Rolls
Temperature is Everything: Yeast is a living organism. If your sweet butter liquid is colder than 105°F, the yeast won’t activate. If it is hotter than 115°F, it will die, and your dough won’t rise. Use a food thermometer for perfect results!
Why Use Sewing Thread? Using a knife or dough scraper compresses the soft dough, squeezing out all of that precious, boozy filling. Using clean sewing thread cuts cleanly through the dough while keeping the rolls perfectly round!
The Whiskey Substitute: If you cannot find Maple Whiskey, you can easily substitute it with standard Bourbon, or mix ½ cup of regular whiskey with 2 Tablespoons of maple syrup!
Complete the Brunch Menu
These decadent, boozy rolls are the ultimate centrepiece for a weekend brunch! Balance out the rich, buttery sweetness of the dough with a perfect cup of coffee and a few savoury suggestions:
The Perfect Coffee Pairing: Brew a fresh, hot cup of Gingerbread, Roasted Hazelnut, or El Salvador coffee! The warm, spiced notes in the cup will beautifully highlight the cinnamon and maple flavours in the rolls.
Savoury Sausage & Ham: To cut through the sweet cream cheese glaze, you absolutely need a salty protein. Fry up a batch of cured breakfast sausages, or serve thick slices of ham on the side!
30-Minute Cream of Asparagus Soup (with Lemon Pesto): If you are hosting an elegant spring brunch, start the meal with this vibrant, naturally thickened green soup. It is incredibly refreshing and comes together fast.
Frequently Asked Questions
How should I store leftover cinnamon rolls?
To keep them soft, wrap each frosted roll individually in plastic wrap and place them in an airtight container. They will last for 2 days at room temperature, 7 days in the fridge, or up to 3 months in the freezer!
Yes! This recipe yields a massive 15 rolls (perfect for a get-together brunch). If you are baking for a smaller crowd, you can easily cut all the ingredients in half, except for the yeast (still use one full envelope).
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Boozy Maple Whiskey Cinnamon Rolls (with Candied Bacon)
It is optional to use the candied bacon topping, but if you opt for it, you can make the candied bacon first before getting started on the rolls. Follow my recipe here: Maple Whiskey & Brown Sugar Candied Bacon
To make the sweet dough
Prep the Warm Liquids: Preheat your oven to the lowest setting (between 100°F–170°F). In a medium microwave-safe bowl, combine the cold (cubed) unsalted butter, brown sugar, whole milk, and salt. Microwave on high for 1 minute, stir, and heat for another 30 seconds until the butter is fully melted. Stir in the maple whiskey. Use a food thermometer to check that the liquid is between 105°F–115°F (41°C–46°C).
Mix and Knead the Dough: In a large bowl, whisk together the flour and yeast. Add 3 cups of this flour mixture and the warm sweet butter liquid to your stand mixer bowl. Mix on low with the paddle attachment until combined. Add the room-temperature eggs one at a time, scraping down the bowl in between. Switch to the dough hook, add the remaining flour, and knead on medium-low for 10 to 15 minutes until the dough is no longer sticky. (Add the 2 extra Tablespoons of flour if it remains too sticky).
The First Rise: Add 1 Tablespoon of vegetable or canola oil to a large, clean bowl. Shape the dough into a ball and roll it around in the bowl to coat. Loosely cover with plastic wrap and a clean hand towel. Place the bowl in the pre-warmed oven and turn off the heat. Set your timer for 1 ½ hours. Do not open the door!
Roll the Dough & Mix the Filling: Punch down the risen dough to release air bubbles and scrape it onto a flour-dusted counter. Using a rolling pin, flatten the dough into a 26×20-inch rectangle (1 cm thick), lightly dusting your pin as needed. For the filling, melt the cold butter in the microwave for 30 seconds, then stir in the brown sugar, ground cinnamon, maple whiskey, and salt. Spread this filling evenly over the dough, leaving a 2-inch border clean on the edge closest to you.
Roll and Slice with Thread: Starting from the top edge, tightly roll the dough toward you into an even log. Brush the outside of the log with melted butter. Lightly score the log into 15 even sections with a knife. Slide a piece of clean sewing thread under the log, cross the ends over the top, and pull tight to cleanly slice the rolls without squishing them.
The Second Rise: Brush melted butter inside two 10-inch round springform pans (or two 9×13 baking dishes). Place the rolls cut-side down into the pans, spacing them 2 inches apart. Lightly dab melted butter onto the top of each roll. Place the pans back into your pre-warmed oven (with the heat off!) for a second rise of 30 to 60 minutes until doubled in volume.
Bake: Remove the pans from the oven and preheat the oven to 350°F (177°C). (If using springform pans, line two baking trays with aluminum foil and place the pans on top to catch any leaking butter). Bake one pan at a time on the middle rack for 25 to 30 minutes until golden brown.
Glaze and Garnish: While the rolls bake, whisk the room-temperature cream cheese, icing sugar, milk, and maple whiskey in a medium bowl until completely smooth. Let the baked rolls cool for 15 to 20 minutes. Remove the springform rings, smother each warm roll with 2 to 3 Tablespoons of glaze, and sprinkle generously with the chopped candied bacon!
The Whiskey Substitute: If you cannot find Maple Whiskey, you can easily substitute it with standard Bourbon, or mix ½ cup of regular whiskey with 2 Tablespoons of maple syrup!
How should I store leftover cinnamon rolls?To keep them incredibly soft, wrap each frosted roll individually in plastic wrap and place them in an airtight container. They will last for 2 days at room temperature, 7 days in the fridge, or up to 3 months in the freezer!I struggle with yeast dough. Any advice?Don’t be intimidated! I have a comprehensive guide covering all the common pitfalls. You can check out my 6 Tips on How to Make Foolproof Yeast Dough here!Can I halve this recipe?Yes! This recipe yields a massive 15 rolls. If you are baking for a smaller crowd, you can easily cut all the ingredients in half, except for the yeast (still use one full envelope).
How should I store leftover cinnamon rolls?
To keep them incredibly soft, wrap each frosted roll individually in plastic wrap and place them in an airtight container. They will last for 2 days at room temperature, 7 days in the fridge, or up to 3 months in the freezer!
I struggle with yeast dough. Any advice?
Don’t be intimidated! I have a comprehensive guide covering all the common pitfalls. You can check out my 6 Tips on How to Make Foolproof Yeast Dough here!
Can I halve this recipe?
Yes! This recipe yields a massive 15 rolls. If you are baking for a smaller crowd, you can easily cut all the ingredients in half, except for the yeast (still use one full envelope).
