How to Bake Easy Maple Bacon Cinnamon Rolls at Home
Maple bacon cinnamon rolls are probably one of the most decadent baked dishes we have put out thus far. It is unapologetically buttery, gooey, sticky goodness. And that bacon is a perfect counterbalance to that sweetness with its texture and saltiness.
I have seen many recipes that call for using store-bought cinnamon rolls. Not on my watch! I have made this many times and can guarantee you that if you make this recipe, store-bought is out the window.
Ingredients Preparation
Basically, every cinnamon roll has three things in common: the dough, the filling, and the icing. That’s all there is to it. The ingredients for each of these components you probably already have in your kitchen.
The Dough
- Milk
- Instant dry yeast
- Sugar
- Salt
- Butter
- An egg
- All purpose flour
The Filling
- Bacon
- Butter
- Dark brown sugar
- Cinnamon
- Maple extract
The Maple Glaze (Icing)
- Cream cheese
- Butter
- Powdered sugar
- Maple extract
- Milk
Cooking The Bacon
The first thing you want to do to get it out of the way is to cook the bacon. For this recipe, we use a full 1 lb. package of bacon. About 12 pieces equal a cup which will go in the filling and the remainder will be used as a topping on the maple glaze.
Cook bacon as you will. We normally use the oven by lining a baking tray with aluminum foil and parchment paper. We bake the bacon at 425 F until it’s finished. Prepare your bacon using this method or by cooking in a skillet.
When the bacon is done cooking, remove it from the heat and pat dry with paper towels to absorb the excess bacon fat. Set aside to allow the bacon to cool.
When cool, cut the bacon until it’s crumbled. Measure 1 cup of crumbled bacon and set aside for the filling. Set aside the remaining crumbled bacon for the topping.
Making The Dough
This dough is great. It’s basically fool-proof. It is also quick-rising because of the amount of yeast in it. This means you’re not having to wait around a long time during the rising process.
Heat the milk to about 115 degrees F and pour it into the stand mixer bowl. Add two tablespoons of sugar and stir until the sugar is dissolved.
Add 1 tablespoon of instant dry yeast.
Allow the yeast to bloom for about 5-7 minutes. It should be nice and bubbly when ready. While this is going on I prepare my ingredients for the dough. I’ll beat one egg and measure out the rest of the ingredients so they’re ready to go.
When the yeast mixture is ready the 3 1/2 cups flour, the beaten egg, the butter, and the salt.
Having the dough hook attached, mix on low until it has combined a bit then turn the mixer to medium speed.
Continue to add additional flour, a little at a time (about a couple of tablespoons), until you see it cleaning the sides and bottom of the bowl.
Continue to mix for 5 minutes. The dough should be a little tacky but not stick to your hands.
When done mixing, remove the dough from the stand-up mixer bowl. Shape it with your hands into a ball and place it in a greased bowl, turning it to totally coat.
Cover with a damp towel or plastic wrap and place in a dry, warm place. We put ours in the oven with the light on.
Allow the dough to rise until almost doubled. For us, that took about 30 minutes. It may take longer or shorter depending on your conditions. Isn’t baking fun?? đŸ™‚ Just keep an eye on it and when it’s almost doubled, it’s ready.
Making The Cinnamon Roll Filling
While the dough is rising I like to prepare the filling.
In a small bowl combine the brown sugar, cinnamon, and maple extract. Whisk together until well combined and set aside until the dough is ready.
Shaping The Dough
Take the dough and punch down on a very lightly floured surface. Using a rolling pin, shape it into a 12-inch by 18-inch rectangle.
I know sometimes I fight with getting a good rectangle shape but if you work the corners, pushing it so you can roll it side to side and back and forth, you can get a decent corner shape.
Filling The Cinnamon Rolls
Before you begin, and you’re gonna thank me for this, take down the 9×13 baking dish you’re going to use.
Lay some parchment paper inside the baking dish with some hangover. This will act as a sling when removing the baked cinnamon rolls. Set it aside.
Using your fingers, spread the room temperature butter over the dough, leaving about an inch bare along the long edge of the dough. Yes, it’s a stick of butter. đŸ™‚ Spread it all over.
Using your buttery hand, rub the remaining butter all around the baking pan and parchment paper, coating all the edges. Once you have done this, you can wash your hand. đŸ™‚
Sprinkle the cinnamon roll filling over the dough everywhere there is butter. Again, leave an inch bare along the long edge of the dough. This is where we will seal it.
Feel free to use your hands or other tools to evenly spread the mixture over the dough.
Sprinkle the 1 cup of bacon across the surface of the dough just as you did with the cinnamon and brown sugar mixture.
Using a rolling pin, lightly roll across the surface of the dough pressing the bacon into the cinnamon brown sugar mixture.
Time to roll it up!
Rolling The Cinnamon Rolls
Starting at the long edge furthest away from you, begin to roll the dough towards you. Try your best to keep it as tight and even as you can. As you roll more towards you it will get easier, it’s just that first part that might give you a fit.
Continue to roll it until you reach the end. Position the log seam side down on your surface.
Cutting The Cinnamon Roll Log
Cut the cinnamon roll log in half. Next, cut those two sections in half as well, leaving you with four sections.
Trim each edge of the two pieces to the far left and right, removing the uneven sections.
Making two cuts, cut each section into three equal sizes. Don’t worry if the couple on the ends are a bit smaller than the ones in the middle, it’ll be fine.
Turning them on their sides, place them into the baking dish spacing them equally.
Cover with a damp towel or plastic wrap and place in a warm, dry area to proof. Allow to proof until the sides are touching, about 15-20 minutes.
Time To Bake
This is the easy part. Place in a preheated 350 degrees F oven and bake for 15-17 minutes until the maple bacon cinnamon rolls start to get a slight golden brown.
When you place them into the oven it’s time to make the maple glaze!
Prepare The Maple Icing
Super easy. In a medium bowl, add softened butter, cream cheese, and maple extract. Using a hand mixer, beat until light and creamy. Some people use vanilla, but we want to ramp this maple flavor up!
Some also use maple syrup but we found that the maple extract delivered more of a punch.
Add the powdered sugar and continue to beat until it’s smooth and creamy.
Add a tablespoon of whole milk to the mixture and beat for about 30 seconds and check the consistency. If you want it to be more loose and drizzly than what you see, add an additional tablespoon of milk and beat for an additional 30 seconds.
Finishing It Off!
When the rolls are done baking remove them from the oven. Remove them from the baking dish using the parchment sling and place them on a flat surface.
Spread the maple glaze (icing) over the cinnamon rolls.
Sprinkle the reserved bacon over the icing to your preference.
Enjoy Those Maple Bacon Cinnamon Rolls!
Serve ’em up!
These things scream flavor … and sweetness … and buttery goodness. That soft warm roll oozing with cinnamon, butter, and brown sugar with pops of salty bacon! Cinnamon rolls are always good. These maple bacon cinnamon rolls are next level!
Honestly, it’s so good. It might be so good that you may feel guilty as you carve into your second one. Don’t worry about that, just enjoy the decadence.
Questions
Can you freeze cinnamon rolls?
Yes. Prepare them up to the point of baking. Flash freeze the cinnamon rolls then store them in an airtight container. Allow thawing to room temperature then bake according to the recipe. Will keep for 8 weeks.
Other Baked Breakfast Goodies
- Easy One-Hour Orange Rolls
- Apple Strudel In Puff Pastry
- Walnut Fig Bread
- Apple Turnovers
- Raspberry Cream Cheese Danish
Maple Bacon Cinnamon Rolls Recipe
Maple Bacon Cinnamon Rolls
Ingredients
The Dough
- 3 1/2 cups All purpose flour plus extra flour as needed
- 1 cup Milk warm
- 1 tbsp Instant dry yeast
- 2 tbsp Granulated sugar
- 1 tsp Kosher salt
- 1 Egg beaten
- 3 tbsp Butter room temperature
The Filling
- 1 lb Bacon crumbled, divided
- 3/4 cup Dark brown sugar
- 1 tbsp Ground cinnamon
- 1/2 tsp Maple extract
The Icing (Glaze)
- 4 oz Cream cheese room temperature
- 4 tbsp Butter room temperature
- 1 cup Powdered sugar
- 1/2 tsp Maple extract
- 1 tbsp Whole milk additional tbsp for thinner consistency, optional
Instructions
- Cook bacon crisp. Allow to cool then cut to crumble it.
- Divide crumbled bacon. One cup for filling, the remainder for the topping.
The Dough
- Heat the milk to about 115 degrees F and pour into the stand mixer bowl. Add two tablespoons of sugar and stir until the sugar is dissolved.
- Add 1 tablespoon of instant dry yeast to stand mixer bowl.
- Allow the yeast to bloom for about 5-7 minutes until yeast mixture is bubbly.
- Beat 1 egg
- When the yeast mixture is ready add to the bowl the 3 1/2 cups flour, the beaten egg, the butter, and the salt.
- Having the dough hook attached, mix on low until it has combined then turn the mixer to medium speed.
- Continue to add additional flour, a little at a time (about a couple of tablespoons), until you see it cleaning the sides and bottom of the bowl.
- Mix for 5 additional minutes
- When done mixing, remove the dough from the stand-up mixer bowl. Shape it with your hands into a ball and place it in a greased bowl, turning it to totally coat.
- Cover with a damp towel or plastic wrap and place in a dry, warm place.
- Allow the dough to rise until almost doubled.
The Filling
- In a small bowl combine the brown sugar, cinnamon, and maple extract. Whisk together until well combined and set aside until the dough is ready.
Making the Maple Bacon Cinnamon Rolls
- Preheat the oven to 350 degrees F
- Take the dough and punch down on a very lightly floured surface. Using a rolling pin, shape it into a 12-inch by 18-inch rectangle.
- Lay some parchment paper inside a 9×13 inch baking dish with some hangover. This will act as a sling when removing the baked cinnamon rolls. Set it aside.
- Using your fingers, spread the room temperature butter over the dough, leaving about an inch bare along the long edge of the dough.
- Using your buttery hand, rub the remaining butter all around the baking pan and parchment paper, coating all the edges.
- Sprinkle the cinnamon roll filling over the dough. Again, leave an inch bare along the long edge of the dough.
- Sprinkle the 1 cup of bacon across the surface of the dough just as you did with the cinnamon and brown sugar mixture.
- Using a rolling pin, lightly roll across the surface of the dough pressing the bacon into the cinnamon brown sugar mixture
- Starting at the long edge furthest away from you, begin to roll the dough towards you. Continue to roll it until you reach the end.
- Reposition the log seam side down on your surface.
- Cut the cinnamon roll log in half. Next, cut those two sections in half as well, leaving you with four sections.
- Trim each edge of the two pieces to the far left and right, removing the uneven sections.
- Making two cuts, cut each section into three equal sizes.
- Turning them on their sides, place them into the baking dish spacing them equally.
- Cover with a damp towel or plastic wrap and place in a warm, dry area to proof. Allow to proof until the sides are touching, about 15-20 minutes.
- Place in a preheated 350 degrees F oven and bake for 15-17 minutes until the maple bacon cinnamon rolls start to get a slight golden brown.
Prepare The Maple Icing While Rolls Are Baking
- In a medium bowl, add softened butter, cream cheese, and maple extract. Using a hand mixer, beat until light and creamy.
- Add the powdered sugar and continue to beat until it’s smooth and creamy.
- Add a tablespoon of whole milk to the mixture and beat for about 30 seconds and check the consistency. If you want it to be more loose and drizzly than what you see, add an additional tablespoon of milk and beat for an additional 30 seconds.
To Finish
- When the rolls are done baking remove them from the oven. Remove them from the baking dish using the parchment sling and place them on a flat surface.
- Spread the maple glaze (icing) over the cinnamon rolls.
- Sprinkle the reserved bacon over the icing to your preference.
- Serve and enjoy!
My sister and I tried making this recipe this weekend and it turned out to be super delicious.Thank you so much for the step by step guide of this recipe.