It doesn’t get much better than breads! And cinnamon rolls are pretty much a perfect food. By adding bacon into these cinnamon rolls and maple into the cream cheese frosting you’re adding a little savory to the sweet and making something already delicious even better!
What I think about Maple Bacon Cinnamon Rolls
I think I’ve established over the years that I love maple bacon recipes. These cinnamon rolls are just the latest and honestly probably my favorite ever!
I’m one of those people who likes adding syrup to my sausage so it’s really no surprise that these maple bacon cinnamon rolls are my all time favorite breakfast foods!
Soft, sweet cinnamon rolls with diced crispy, salty bacon and topped with a maple cream cheese frosting – I’m drooling just thinking about them!
Just take me to the cinnamon roll recipe already!
If you’d rather skip my tips and tricks for the perfect cinnamon roll, and get straight to baking this maple bacon cinnamon goodness — scroll to the bottom of the page where you’ll find the printable recipe card.
Tips for the perfect maple bacon cinnamon roll
-My first tip for all yeast breads – add half the flour first, mix until the dough is smooth and slowly add more flour 1/2 C at a time until the dough starts to pull away and clean the sides. This will keep your dough fluffy vs dense and tough.
-the larger you roll out the dough the more swirls you’ll have, they will also be thinner swirls so it’s up to you – thicker and less swirls or more, thinner swirls. Personally I like more swirls for more cinnamon and bacon.
-Don’t skimp on the cinnamon sugar filling, I like mine fairly thick, it means more of a mess when cutting the rolls and placing them but it also means a more gooey filling – which is a win for me.
-Don’t skimp on the rise time – when the recipe says let rise until double I mean it – even if it takes longer than the estimated time – the temperature, altitude and weather will all effect the rise time.
-Finally – do you use a glaze or frosting for cinnamon rolls? Personally I like cream cheese frosting. I like the thick creamy frosting spread all over the cinnamon rolls and melting into all the swirls. The glaze is just not enough for me – sweetness without flavor.
To make these cinnamon rolls you’ll need
- Active dry yeast
- Cooking spray
- A good mixer with a dough hook is easiest – I like my Bosch with this dough hook
- Baking dish
- Parchment paper
Maple Bacon Cinnamon Rolls
If you love these fair foods as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you loved these maple bacon cinnamon rolls, you’ll love these other Maple Bacon recipes!
Maple Bacon Cheesecake | Maple Bacon Cupcakes | Maple Bacon Fudge
More amazing Breakfast recipes!
German Pancakes | Traditional Liege Waffles | French Toast
Connect with Ashlee Marie Online!
To watch me make 5 different cinnamon rolls and talk about how to tweak the base recipe to create any flavor play the video in the recipe card.
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Maple Bacon Cinnamon Rolls
Ingredients
dough
- 1 1/2 Tbsp Active Dry Yeast
- 1 1/2 Tbsp granulated sugar
- 1/2 C water warmed, between 100 and 120.
- 8 Tbsp butter melted
- 3/4 cup whole milk warmed
- 3/4 C granulated sugar
- 1 lrg egg
- 1 tsp salt
- 5 C all purpose flour plus more for dusting counters
Cinnamon/Sugar Layer
- 8 Tbsp butter softened
- 3/4 C packed light brown sugar
- 1/2 cup granulated sugar
- 1 Tbsp ground cinnamon
- 12 slices thick center cut bacon
Frosting
- 8 ounces full fat cream cheese softened
- 4 Tbsp butter softened
- 2-3 cups powdered sugar
- 1/2 tsp vanilla
- 1/2 tsp maple
Instructions
- bake the bacon 375 degrees 15 mins, stop before it gets crisp then chop
- lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl
- let sit 5-10 mins (until double is size) to activate the yeast
- With the mixer on low add the milk, butter, sugar, egg and salt – mix until smooth.
- Add the flour 1/2 C at a time (you might not need the full 5th C) until the dough starts to pull away from the sides and clean the bowl – do not over add flour – it will end up too dense.
- now beat/knead until the dough stretches without tearing.
- Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.
- flour your counter top and pour the dough on to it, knead it LIGHTLY and roll it out into a long rectangle, about 15×26 inches. You want it thin, that will give you more twists, about 1/4 inch thick
- cover the dough from edge to edge with the soft butter. Use it all, don’t be stingy.
- mix the sugars and cinnamon and cover the dough entirely, again use it all, it will be thick.
- sprinkle the chopped bacon over the top, spread evenly
- Starting at one of the 15 inch sides roll it up.
- slice into 12 rolls, 1 1/4 inch thick
- place the rolls in a 9×13 pan let and rise slightly, until poofy, about 30-45 mins.
- Preheat the oven to 350
- bake 18-23 mins
- When it’s golden brown and doesn’t feel squishy anymore it’s done!
- Beat the frosting ingredients together until smooth and spread across the top
Jackie W
Yummy !!!
Ashlee Marie
seriously such a delicious breakfast!
Lisa
You’re instructions are not clear when it comes time to add the sugar and butter to the roll. I realize that you should brush the butter on the pastry and add the sugar mixture but you may want to add that step. They look amazing, in the over now. can’t wait to try.
800 calories!!! OM#G
🙂
Ashlee Marie
I’m sorry, I’m not sure what more you want from the directions. step 8 talks about rolling out the dough, step 9 talks about spreading the butter, and step 10 talks about mixing the sugars and sprinkling them across the top – plus there is a video tutorial to help. Please explain better what is unclear so I can fix it.
Mallory
Is it ok for rolled cinnamon rolls to sit in the fridge overnight, between steps 14 and 15? So prep it all the day/evening before but then bake them the next morning?
Ashlee Marie
yes, refrigerators slow down yeast, but it doesn’t stop it. SO they sill still rise, just slowly. So when you take them out in the morning they may need more rise time or they may be over risen depending on how long they were in the fridge and how cold your fridge is kept, so just keep an eye on them! also don’t put a cold glass 9×13 pan in a hot oven.