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Maple Bacon Cinnamon Rolls

Maple bacon cinnamon rolls with a tender, yeast-raised roll and cinnamon-brown sugar-bacon filling, finished with a glossy maple glaze. Includes candied bacon crumbles baked until sticky and caramelized for extra crunch on top.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup warm milk
  • 2.25 tsp yeast active dry or instant
  • 0.25 cup sugar
  • 0.33 cup melted butter
  • 2 eggs
  • 1 tsp vanilla
  • 4 cup flour
  • 1 tsp salt
For filling
  • 0.5 cup softened butter
  • 0.67 cup brown sugar
  • 2 tbsp cinnamon
  • 8 bacon cooked and crumbled
For maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp milk
  • 0.5 tsp vanilla
Extra candied bacon for topping
  • 4 bacon strips
  • 2 tbsp maple syrup

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Make the dough
  1. Activate the yeast in the warm milk, then stir in the sugar, melted butter, eggs, and vanilla until smooth.
  2. Knead in the flour and salt and continue kneading for 8 minutes until the dough looks elastic and cohesive, with no dry flour visible.
Rise and shape
  1. Cover and let the dough rise for 1 hour until puffy and expanded, then roll it into a 12x18 rectangle.
  2. Spread the softened butter over the dough, then scatter the brown sugar, cinnamon, and crumbled bacon evenly across the surface.
  3. Roll the dough tightly into a log, then cut into 12 rolls and arrange them in a greased 9x13 dish.
  4. Cover and let the rolls rise for 45 minutes until noticeably swollen and touching at the edges.
Bake the rolls
  1. Bake at 375°F for 22-25 minutes, until the tops are golden and the centers are set.
Bake candied bacon
  1. On a sheet pan, bake the bacon strips with maple syrup at 375°F for 15 minutes, until glazed and candied, then crumble after cooling slightly.
Glaze and finish
  1. Beat the maple glaze ingredients until smooth and pourable.
  2. Drizzle the glaze over the warm rolls and scatter the crumbled candied bacon on top as a sticky-sweet finishing layer.

Notes

Pro tip: for clean, even slices, chill the shaped rolls for 10 minutes before cutting, then proceed with the 45-minute rise. Store baked rolls covered in the refrigerator up to 4 days; reheat in the microwave or a 300°F oven until just warmed. Freeze unfrosted rolls (baked, cooled) up to 2 months, then thaw and rewarm before glazing. For a lighter option, use turkey bacon for the filling and candied topping while keeping the same maple glaze.