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Maple Bacon Cinnamon Rolls

Maple bacon cinnamon rolls pair soft, yeasted dough with cinnamon sugar, crisp bacon, and smooth maple icing. Baked in a 9x13-inch dish, they turn golden and are finished with extra bacon on top.
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Prep Time 15 minutes
Cook Time 38 minutes
Rising and resting 2 hours 3 minutes
Total Time 2 hours 56 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the bacon
  • 8 oz bacon cut into 1/2-inch pieces
For the dough
  • 0.875 cup whole milk divided (3/4 cup for the dough and 2 tablespoons for the icing)
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 10 tbsp unsalted butter softened and divided (4 tablespoons for the dough and 6 tablespoons for the filling)
  • 3.5 cup all-purpose flour
  • 1 tsp fine salt
  • 1 cooking spray for the bowl and baking dish
For the filling
  • 0.67 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the maple icing
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup

Equipment

  • 1 12-inch skillet
  • 1 stand mixer
  • 1 9x13-inch baking dish

Method
 

Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, for 8–12 minutes until crisp.
  2. Transfer the bacon to a paper towel-lined plate and let it drain.
Make the dough
  1. Stir 3/4 cup warm milk (105°F to 110°F) with 1 tablespoon of the granulated sugar and the yeast in the bowl of a stand mixer.
  2. Let stand for 5–10 minutes until foamy.
  3. Add the remaining granulated sugar, egg, egg yolk, 4 tablespoons butter, flour, and salt; mix with the dough hook on low until combined.
  4. Knead on medium-low for 6–8 minutes until smooth and elastic.
  5. Coat a large bowl with cooking spray.
  6. Transfer the dough to the bowl and cover it.
  7. Let rise in a warm place for 1–1 1/2 hours until doubled.
Fill and bake the rolls
  1. Stir the brown sugar and cinnamon together in a small bowl.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Roll the dough on a clean work surface into a 12x16-inch rectangle.
  4. Spread the remaining 6 tablespoons butter over the dough.
  5. Sprinkle the brown sugar mixture evenly over the dough.
  6. Scatter the bacon over the top, reserving about one-fourth of it for serving.
  7. Roll the dough up from a long edge into a log and pinch the seam closed.
  8. Cut the log into 12 rolls.
  9. Arrange the rolls cut-side up in the baking dish.
  10. Cover and let rise for 30–45 minutes until puffy.
  11. Heat the oven to 350°F during the last 20 minutes of rising.
  12. Bake for 25–30 minutes until golden brown and the centers are set.
  13. Let the rolls rest in the pan for 10 minutes.
Make the maple icing
  1. Whisk the powdered sugar, maple syrup, and reserved 2 tablespoons milk in a bowl until smooth.
  2. Spoon the icing over the warm rolls.
  3. Sprinkle the rolls with the reserved bacon.

Notes

For the crispest bacon topping, reserve it before scattering the rest over the filling. Store covered in the refrigerator for up to 3 days; freezer: yes, freeze without icing and add it after warming. For a pork-free swap, use turkey bacon.