Print
Ingredients
Scale
- 1 pound thick-cut bacon
- 1/2 cup brown sugar
- 4 tablespoons maple syrup
- 2 tablespoons bourbon
- 1 teaspoon cracked black pepper
- 1/4 cup all-purpose flour (for tangzhong)
- 3/4 cup water
- 3 1/2 cups all-purpose flour (plus more if needed)
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 3/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong (prepared from above ingredients)
- 4 tablespoons unsalted butter, softened
- 2/3 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup candied bacon strips
- 4 tablespoons unsalted butter, room temperature (for glaze)
- 2 oz cream cheese, room temperature
- 3/4 cup powdered sugar
- 2 tablespoons maple syrup (for glaze)
- 1/2 – 1 teaspoon bourbon (for glaze)
- 1/2 cup candied bacon strips, for topping
Instructions
- Preheat oven to 375°F (190°C) and prepare bacon with brown sugar mixture.
- Bake bacon for 30-40 minutes until crispy, cool and chop for topping.
- Prepare tangzhong by cooking flour and water until thick, then cool.
- Mix remaining flour, sugar, yeast, and salt in mixer, then add egg, milk, and tangzhong while mixing.
- Knead dough until smooth and let rise for about an hour.
- Roll out dough, mix filling ingredients and spread on dough, add bacon, and roll up into strips.
- Let rolled dough rise, then preheat oven to 325°F (162°C) and bake for 24-30 minutes.
- Cool rolls and prepare glaze with butter, cream cheese, powdered sugar, maple syrup, and bourbon.
- Drizzle glaze over warm rolls before serving.
Notes
Keep a close eye on the bacon while baking to avoid burning.
For stronger bourbon flavor, adjust the amount in the glaze.
Dough can be made in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 6
- Cholesterol: 50