Ingredients
Method
1. Prepare the Candied Bacon
Coat the bacon strips in brown sugar, maple syrup, bourbon, and pepper. Bake until crispy and caramelized. Let cool completely, then chop into bite-sized pieces.
2. Make the Tangzhong
In a small saucepan, whisk flour and water over medium heat until it thickens into a paste. Remove from heat and allow it to cool.
3. Mix the Dough
Combine flour, sugar, yeast, and salt in a mixing bowl. Add milk, egg, and tangzhong. Mix until a shaggy dough forms.
4. Add Butter & Knead
Work in the softened butter and knead until the dough becomes smooth, elastic, and slightly sticky.
5. First Rise
Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size.
6. Roll It Out
Roll the dough into a rectangle (about 15×18 inches).
7. Add Filling
Spread butter evenly, then sprinkle brown sugar and cinnamon over the surface.
8. Add Bacon
Scatter chopped candied bacon evenly across the filling.
9. Shape the Rolls
Slice into strips and roll each into spirals. Arrange in a greased 9×13 baking dish.
10. Second Rise & Bake
Cover and let rise again until puffy. Bake until golden brown on top.
11. Make the Frosting
Beat butter and cream cheese until smooth. Mix in powdered sugar, maple syrup, and bourbon until creamy.
12. Finish & Serve
Spread frosting over warm rolls and sprinkle extra candied bacon on top. Serve immediately and enjoy!
Notes
💡 Tips for Best Results
- Use room temperature ingredients for a smoother dough.
- Don’t skip the tangzhong—it keeps the rolls ultra soft for days.
- Bake until just golden to avoid drying them out.
❓ FAQs
Can I skip the bourbon?Yes! The rolls will still taste amazing. Bourbon just adds a subtle depth. Can I make these ahead of time?
Absolutely. Prep the rolls the night before, refrigerate, and bake fresh in the morning. Can I freeze them?
Yes—freeze before or after baking. Reheat gently before serving. What if I don’t have tangzhong?
You can skip it, but the texture won’t be quite as soft and fluffy.