Bacon Cinnamon Rolls with Maple Frosting is a breakfast dish you didn’t know you needed.
The maple frosting is the perfect topping for these salty/sweet bacon cinnamon rolls!
These bacon cinnamon rolls have everything you love about breakfast. The rolls themselves are soft and tender and filled with a blend of salty bacon, cinnamon, and brown sugar. These rolls are baked just until golden then once they are cooled they are smothered in a thick layer of maple frosting. You’re going to love these cinnamon rolls with bacon. It’s like waking up to the perfect breakfast. These cinnamon rolls with maple icing are the perfect balance of sweet and warm to complement the salty crisp bacon in every roll.
Quick Cinnamon Rolls with Bacon
I adapted my dough recipe from Fleischmann’s beginner cinnamon rolls. I like this recipe for one thing; it’s simple and the rise time is limited. You do let the dough rest after mixing, but only for about 10 minutes. The second rise will come after you roll and slice the dough. You will let the dough rise for only one hour. This gives you time to cook your bacon and make your filling.
For the dough, you will need:
- All-purpose flour
- Granulated sugar
- Rapid Rise yeast
For the filling you will need:
- Granulated sugar
- Brown sugar
For the frosting, you will need
- Powdered sugar
- Maple syrup
- Heavy cream
For the exact amounts needed, please see the recipe card below.
How to Make Bacon Cinnamon Rolls with Maple Frosting
For the rolls
- In the bowl of a stand mixer combine 2 cups of flour with sugar, yeast, and salt.
- Place your water and butter in a microwave-safe bowl and heat for 1-2 minutes until it reaches 120 degrees F. The butter will not be melted completely.
- Add the water to the flour mixture along with the egg.
- Beat the dough with the mixer on medium speed for 2 minutes. Make sure to stop and scrape down the sides of the bowl as needed.
- Add in one cup of flour and beat on high speed for 2 minutes.
- Continue to add in flour and scrape down the sides of the bowl as needed until the dough forms a ball.
- Place the dough onto a lightly floured surface and continue to knead it until it is smooth and elastic. You should be able to press the dough with your finger and have the dough spring back.
- Cover the dough with a towel and allow to rest for 10 minutes.
For the filling
- In a small bowl, combine the filling ingredients with the exception of one tablespoon of flour.
- Roll out your dough so that it is a 10×15 rectangle.
- Spread the softened butter over the top of the dough.
- Sprinkle the filling evenly over the butter and lightly dust with the remaining flour.
- Gather the long edge of the dough and gently roll the dough tightly into a log and then pinch the seams to get them to hold.
- Place the dough seam side down and cut the dough into 12 equal-sized portions.
- Place the rounds into a 9×13 that has been greased with cooking spray.
- Cover the dough and place it in a draft-free location. Allow to rest and rise for 1 hour or until doubled in size.
- Preheat your oven to 350 degrees F.
- When the rolls have finished rising, place them into the oven and bake for 25-30 minutes or until golden in color.
- Remove from oven and allow to cool completely before frosting.
For the frosting
- Combine the frosting ingredients in a bowl and whisk together until smooth.
- Drizzle the frosting over the top of the cinnamon rolls.
- I like to add flour to my filling; it thickens the filling and helps to keep the filling from oozing out.
- After you spread your filling over the dough. Gently roll your dough over the filling starting with the long edge; then pinch the seam.
- Cut your dough using a dough scraper, a sharp knife, or even dental floss (although I have never tried this myself). Place each slice, cut side down into your 9 x 13-inch pan. It’s ok if there is quite a bit of room between the rolls. They will fill it out during baking.
- Be sure to allow your rolls to cool completely before frosting otherwise you will end up with frosting that slides right off.
Can I make overnight cinnamon rolls?
Yes, make and assemble the cinnamon rolls exactly as directed above. Instead of allowing the sliced rolls to rise for an hour before baking, cover the top with greased plastic wrap and seal tightly around the pan. Place the pan into the fridge and let it slow rise overnight (for 8 hours). In the morning, place the pan onto the counter for about an hour as the oven preheats. Then bake as directed.
What kind of bacon should I use?
You can use any bacon that you already have on hand or that you think would be a great and flavorful combination. I like to use applewood smoked bacon or hickory flavored but any of them should work fine. You can even swap out about a tablespoon of milk in the icing and use bacon grease instead for a fuller bacon flavor in every bite.
How long are cinnamon rolls good for?
The homemade cinnamon rolls can last about 3-4 days when stored in an airtight container at room temperature. I would recommend eating them sooner rather than later as they taste best when fresh.
If you love cinnamon rolls then you should check out these other great cinnamon roll recipes!
- Peach Skillet Cinnamon Roll Recipe
- Easy Apple Cobbler with Cinnamon Roll Topping
- Quick Cinnamon Rolls with Blueberries
- Cake Mix Cinnamon Rolls
- Jelly Donut Cinnamon Rolls Recipe
- Mint Chocolate Chip Cinnamon Rolls
- 4 cups of flour
- 1/3 cup sugar
- 2 packets rapid rise yeast ( I used Fleischmann's )
- 1 teaspoon salt
- 1 1/2 cups water
- 6 tablespoons of butter
- 1 egg
- 4 tablespoons of butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 5 tablespoons flour, divided
- 1/2 cup chopped cooked bacon
- 1 tablespoons cinnamon
- 3 cups powdered sugar
- 8 tablespoons maple syrup
- 1/3 cup heavy cream
For the rolls
- In the bowl of a mixer, combine 2 cups of flour, sugar, yeast, and salt in a bowl.
- Place water and butter in a microwave-safe bowl. Heat mixture until warm or to 120 degrees. The butter will not melt completely. Add water mixture to flour mixture along with the egg.
- Beat the dough for 2 minutes on medium speed, stopping to scrape the dough.
- Add 1 cup of flour, beat on high for 2 minutes. Continue to add flour, scraping as you go until the dough forms a ball.
- Knead the dough on a lightly floured surface until smooth and elastic. If you press fingers into the dough, it should spring back. Cover the dough with a towel and allow it to rest for 10 minutes.
For the filling
- In a small bowl, combine filling ingredients (hold back one tablespoon of flour).
- Roll out your dough into a 10 x 15-inch rectangle.
- Spread the butter over the dough.
- Sprinkle filling evenly over the butter and lightly dust the remaining tablespoon of flour over the filling.
- Gather the long edge of the dough and gently and carefully roll the dough tightly and gently pinch the seams.
- Place dough seam side down and cut the dough into 12 equal portions.
- Place dough cut side down into a 9 x 13-inch pan that has been coated with cooking spray.
- Cover the dough and place it in a draft-free area. Allow rolls to rise for 1 hour or until doubled in size.
- Preheat oven to 350 degrees. When rolls have risen, place them in the oven and bake for 25-30 minutes or until golden. Remove them from the oven and allow them to cool completely before frosting.
For the frosting
- Combine the ingredients in a bowl and whisk until smooth.
- Drizzle frosting over rolls and smooth out with a spatula.
Amount Per Serving Calories 550Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 58mgSodium 426mgCarbohydrates 93gFiber 2gSugar 56gProtein 9g