Maple Bacon Cinnamon Rolls

Few things beat the comfort of homemade cinnamon rolls, but these maple bacon cinnamon rolls take a classic treat to new heights with the sweet crunch of caramelized sugar, smoky bacon, and rich maple glaze. Every bite brings together a cozy bakery aroma and a sweet-savory twist that makes these rolls an instant crowd-pleaser.

I first made these for a holiday brunch and ended up having to double the batch the next time because everyone kept asking for more.

Ingredients

• Refrigerated crescent roll dough: This is the secret shortcut for making soft and tender rolls without the hassle of homemade dough Look for dough that is cold and not over-handled for best layering
• Brown sugar: Brings rich caramel flavor and pairs beautifully with cinnamon Choose a dark brown sugar if you want a deeper molasses note
• Cinnamon: Essential for the classic swirl Go for a fragrant and fresh jar as older cinnamon can taste flat
• Butter: Softened so it spreads easily to coat every inch of dough Use a good quality butter for deeper flavor
• Cooked bacon: Crisp bacon chopped for salty crunch Thick-cut strips hold up best when baked
• Chopped pecans or walnuts: Optional but add lovely texture and nuttiness Toast them lightly first for extra flavor
• Powdered sugar: Needed for a smooth glaze Sift it to avoid lumps
• Pure maple syrup: The highlight of the glaze Use real maple syrup not pancake syrup for authentic sweetness
• Milk or cream: Helps create the right glaze texture Whole milk or cream gives a richer result
• Vanilla extract: Rounds out the maple glaze Use pure vanilla for true flavor
• Salt: Just a pinch intensifies all the sweet and savory notes

Step-by-Step Instructions

dough prep:

Start by preheating your oven to a steady 375 degrees F so it is hot and ready Arrange all your ingredients on your work surface to make assembly easy. Gently roll out the cold crescent dough on a clean flour-dusted countertop. Pinch any seams so you have one big sheet then take a rolling pin and press over the top to even out the thickness a bit.

add filling:

With a butter knife or offset spatula carefully spread the softened butter from edge to edge so every bite is buttery. Mix your brown sugar and cinnamon in a bowl then sprinkle it evenly all over the butter taking care to get it right up to the edges. Scatter the crisp bacon and optional nuts over the top pressing them in slightly.

roll and cut:

Carefully roll the dough up from the long side keeping it tight as you go. If the filling tries to escape just press the ends shut. Using a sharp serrated knife or unflavored dental floss slice the log into eight even rolls. Transfer the rolls to a greased round baking dish or arrange them spaced out on a lined baking sheet.

bake:

Slide the rolls into the hot oven and bake for about 15 to 18 minutes You are looking for golden tops and set centers Rotate the pan halfway if your oven bakes unevenly.

make glaze:

While the rolls bake whisk together the sifted powdered sugar maple syrup milk vanilla and a pinch of salt in a bowl. The glaze should be pourable but thick enough to cling to the rolls Adjust with more sugar or milk as needed.

glaze and serve:

As soon as the rolls come out hot from the oven drizzle or spoon the maple glaze all over letting it seep into every swirl. Serve the rolls warm for the very best flavor contrast of gooey and crunchy.

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Bacon is hands down my favorite ingredient here It reminds me of lazy Sunday breakfasts with my family when we would save the last strip of bacon just to crumble over our pancakes. These rolls bring back those memories in every bite.

Storage Tips

Store leftover cinnamon rolls covered tightly at room temperature for up to two days. For longer storage keep them in the fridge but let them come to room temperature or warm briefly in the microwave for best texture. If you are making ahead you can prep the rolls up to the baking stage and refrigerate overnight then bake fresh in the morning.

Ingredient Substitutions

If you are out of crescent dough try pizza dough for a chewier bite or use homemade brioche dough for something truly decadent. No bacon or cooking for vegetarians Simply skip it and boost texture with more toasted nuts. Maple syrup can be swapped for honey for a different kind of sweetness.

Serving Suggestions

Serve these rolls as a breakfast centerpiece or as a sweet and salty treat alongside a hot cup of coffee. For a fancier brunch top with extra crisp bacon bits and a scoop of vanilla ice cream. You can also dice the baked rolls and toss them with more glaze for a messy pull-apart bread version.

Cultural Context

Cinnamon rolls have roots in European baking but this maple bacon twist is a definite nod to North American breakfast flavors. Bacon and maple are classic flavors in Canada and the northern US so this recipe feels nostalgic yet new at the same time.

Frequently Asked Questions

→ Can I use homemade dough instead of crescent dough?

Yes, homemade or store-bought dough both work well. Ensure the dough is soft and easy to roll out for best texture.

→ What type of bacon works best?

Cooked, crispy bacon adds the best smoky-salty contrast to the sweet cinnamon swirl. Center-cut or thick-cut bacon both work.

→ How can I make the glaze thicker or thinner?

Add extra powdered sugar for a thicker glaze, or more milk for a thinner, drizzle-friendly consistency. Adjust to taste.

→ Are the nuts necessary?

Nuts add extra crunch and flavor, but they are optional. Omit for allergies or personal preference.

→ How should leftovers be stored?

Keep leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for longer freshness.

→ Can these rolls be made ahead?

Rolls can be assembled a day ahead and refrigerated overnight before baking. Bake and glaze when ready to serve.