Boozy Maple Whiskey Cinnamon Rolls (with Candied Bacon) -

Boozy Maple Whiskey Cinnamon Rolls (with Candied Bacon)

Course: Breads & Buns

Cuisine: American, Canadian, European, Swedish

Keyword: buns, candied bacon, cinnamon rolls, maple whiskey, soft bread, sweet dough, yeast dough

Prep Time: 30

Cook Time: 25

Proof Time: 2

Total Time: 2 55

Servings: rolls

Calories: 715kcal

Elevate your brunch! Learn how to make incredibly soft, boozy Maple Whiskey Cinnamon Rolls topped with cream cheese glaze and candied bacon.

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US Customary - Metric

Equipment

Ingredients

For the yeast dough

¾ cup cold unsalted butter cubed
¾ cups brown sugar packed
1½ teaspoon Kosher salt or 3/4 teaspoon of table salt
2 Tablespoons Maple whiskey or Bourbon
1½ cups whole milk (3.25% homogenized)
7¾ cups bread flour + 2 Tablespoons flour
2¼ teaspoons instant yeast (1 envelope)
5 large eggs room temperature

For the filling

¾ cup unsalted butter
1½ cups brown sugar packed
3 Tablespoons ground cinnamon
¼ cup Maple whiskey or Bourbon
1 teaspoon Kosher salt or 1/2 teaspoon Table salt

For the glaze

9 ounce cream cheese (1 block) room temperature
2 cups icing sugar
2 Tablespoons Maple whiskey or Bourbon
1 Tablespoon whole milk (3.25% M.F.) or heavy cream

Other

½ cup unsalted butter (for brushing) melted

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Instructions

For the candied bacon topping (optional)

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 26x20-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 9x13 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!

Notes

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).

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