Decadent Bourbon Maple Bacon Cinnamon Rolls with Tangzhong Method
Indulgent homemade rolls featuring candied bourbon bacon, cinnamon-sugar filling, and maple cream cheese frosting for an elevated breakfast or brunch treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Cooking tools:
- Stand mixer
- Baking sheet
- Parchment paper
- Cooling rack
- Saucepan
- Whisk
- Plastic wrap
- Pizza cutter
- Baking dish
- Oven
- Rolling pin
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Oven thermometer
- Stove
- Refrigerator
- Freezer
- Zip-top bag
- Rolling surface
Ingredients
- 450g smoked bacon
- 110g light brown sugar
- 60ml pure maple syrup
- 30ml bourbon whiskey
- 1 tsp freshly cracked black pepper
- 30g all purpose flour
- 180ml water
- 440g all purpose flour
- 67g granulated sugar
- 2 tsp instant yeast
- 3/4 tsp fine sea salt
- 120ml whole milk, room temperature
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened
- 113g unsalted butter, room temperature
- 135g light brown sugar
- 2 tsp ground cinnamon
- 1 cup crumbled candied bacon, reserved
- 56g unsalted butter, room temperature
- 57g cream cheese, room temperature
- 95g powdered sugar
- 2.5ml bourbon whiskey
- 30ml pure maple syrup
- 1/2 cup candied bacon strips, reserved
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