featured 1343

Maple Bacon Cinnamon Rolls with Sticky Maple Glaze

Imagine waking up to warm Maple Bacon Cinnamon Rolls: soft, homemade cinnamon rolls finished with a sweet pure maple syrup glaze and topped with crisp applewood-smoked bacon. The combination of sweet maple and savory bacon elevates classic cinnamon rolls into a memorable breakfast or brunch treat.

A plate bacon cinnamon roll with a cup of coffee

Bacon lovers will tell you there’s almost nothing bacon can’t improve. Swirling a piece of bacon through leftover pancake syrup is practically a rite of passage, and when you pair pure maple syrup with well-cooked bacon on top of from-scratch cinnamon rolls, you get something truly special. These rolls are a labor of love: the dough needs time to rise, the bacon should be cooked to crisp perfection, and the cinnamon-sugar filling must be distributed evenly. The results are worth the effort.

side by side photos of baked cinnamon rolls that get topped with bacon and maple glaze

Below you’ll find a full ingredient list and clear instructions to make a dozen-plus rolls. The recipe produces about 14 rolls and includes components for the dough, the cinnamon filling, a maple glaze, and plenty of diced bacon to sprinkle on top. Allow time for two rises and for the glaze to set slightly after baking before adding the bacon. Follow the steps and enjoy the fragrant, warm rolls fresh from the oven.

a pan of maple bacon cinnamon rolls

MAPLE BACON CINNAMON ROLLS

These cinnamon rolls are made from scratch, finished with a maple glaze and topped with crisp diced bacon. They take a bit of time, but yield a rich, sweet-and-savory breakfast centerpiece.

Details

  • Prep: 30 mins (plus rising time)
  • Cook: 30 mins
  • Total: about 1 hour active time, longer with rises
  • Servings: 14 rolls
  • Author: Krissy Allori

Ingredients

Cinnamon rolls:

  • 1/4 ounce package active dry yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk (warmed until it just coats the pan)
  • 1/4 cup sugar
  • 1/3 cup butter or shortening
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3 1/2 cups all-purpose flour (more if needed)
  • 1 tablespoon vegetable oil

Filling:

  • 1/2 cup melted butter (plus more for greasing pans)
  • 3/4 cup granulated sugar (plus more for pan)
  • 2 tablespoons ground cinnamon

Maple glaze:

  • 1/4 cup unsalted butter
  • 1/2 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Bacon:

  • 16 ounces bacon ends and pieces, diced, cooked until crisp and drained

Instructions

  1. In a small bowl, dissolve the yeast in the warm water and set aside until foamy. Warm the milk in a pot over medium heat, stirring frequently until it just begins to coat the bottom of the pan—do not boil.
  2. In the bowl of a stand mixer, combine the warmed milk, sugar, butter (or shortening), salt, and the beaten egg. Mix until well combined.
  3. Add half of the flour to the mixer and mix with the dough hook until smooth. Add the yeast mixture and combine. Gradually mix in the remaining flour on low speed until the dough pulls together and is easy to handle. If the dough remains sticky after 3 1/2 cups of flour, add additional flour one tablespoon at a time until manageable.
  4. Knead the dough with the mixer on low speed for about 5 minutes. Remove, lightly oil a clean bowl with the tablespoon of vegetable oil, place the dough back in the bowl, cover with plastic wrap, and let it rise until doubled in size—about 1 to 1 1/2 hours.
  5. Once doubled, punch the dough down and turn it out onto a floured surface. Roll the dough into a rectangle roughly 14 by 9 inches, about 1/2 inch thick.
  6. Combine the 3/4 cup sugar and 2 tablespoons cinnamon. Mix the 1/2 cup melted butter with the cinnamon-sugar until combined. Allow it to cool briefly so it thickens slightly, then spread it evenly over the dough rectangle.
  7. Starting along the long side, roll the dough tightly into a 14-inch log. Seal the seam by stretching and pressing the dough at the edge. Slice the log into 14 even pieces about 1 inch thick.
  8. Grease the bottoms of two 8- or 9-inch round cake pans with butter and sprinkle a bit of sugar in each pan. Arrange the roll slices—one in the middle and six around it in each pan, leaving space so they are not touching. Cover loosely and let the rolls rise until doubled, about 45 minutes.
  9. Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they are golden brown and cooked through.
  10. While the rolls bake or just after they come out, prepare the maple glaze. In a small pot over low heat, combine the 1/4 cup butter, 1/2 cup pure maple syrup, 1 cup sifted confectioners’ sugar, and 1/2 teaspoon vanilla extract. Whisk until smooth and well combined. Remove from heat.
  11. Spread the warm glaze over the slightly cooled rolls so it soaks into the tops. Sprinkle the cooked and drained diced bacon generously over the glazed rolls so each piece has a sweet-and-salty finish.

These rolls are best enjoyed warm, with the maple glaze still slightly tacky and the bacon crisp. Allow the rolls to cool a few minutes to let the glaze set so they are easier to handle. They make an impressive brunch dish or a special weekend breakfast that friends and family will remember.

homemade cinnamon roll on plate with bacon and maple glaze

Nutrition information will vary based on specific ingredients and portion sizes; treat any automated calculations as approximate. If you make this recipe, leave a comment describing how you adjusted the glaze or cooked the bacon—small changes can lead to delicious variations.