Maple Bacon Cinnamon Rolls

Maple Bacon Cinnamon Rolls are what happens when cozy weekend brunch collides with indulgent bakery-style pastry.
Soft, pillowy dough, swirls of cinnamon sugar, crispy smoky bacon, and a silky maple cream cheese glaze come together in every bite. It’s the kind of recipe that feels like a special occasion, even if you’re just in pajamas on a lazy Sunday morning.

These rolls bring together three classic flavors—cinnamon, maple, and bacon—into one unforgettable treat. The dough is buttery and tender, the filling is sweet and warmly spiced, and the bacon adds that perfect salty crunch. Then everything is finished with a rich maple glaze that soaks gently into the swirls while still leaving a glossy, irresistible topping.

Unlike store-bought cinnamon rolls, this version is made completely from scratch, giving you full control over the texture, sweetness, and flavor balance. And while working with yeast dough may sound intimidating, this recipe walks you step-by-step from mixing the dough to pulling a golden, bubbling pan of rolls out of the oven.

Whether you’re planning a holiday breakfast, a brunch with friends, or just want to spoil yourself and your family, these Maple Bacon Cinnamon Rolls deliver comfort, warmth, and a hint of playful decadence in every swirl.

Core Ingredients for Making Maple Bacon Cinnamon Rolls

To make these unforgettable rolls, you’ll prepare four main components: the dough, the cinnamon filling, the maple bacon, and the maple cream cheese glaze.

For the Dough

1 cup warm milk (110°F / 43°C)
2 ¼ teaspoons (1 packet) active dry yeast
⅓ cup granulated sugar
⅓ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
4 cups all-purpose flour (about 480 g, plus a little extra for kneading)
1 teaspoon salt

This dough is enriched with butter, milk, and eggs, giving the rolls a soft, tender, almost brioche-like texture.

For the Cinnamon Filling

½ cup unsalted butter, softened
1 cup packed brown sugar (light or dark)
2 tablespoons ground cinnamon
¼ teaspoon ground nutmeg (optional, for warmth)
Pinch of salt

The filling creates that classic sticky, sweet cinnamon swirl that makes the rolls irresistible.

For the Maple Bacon

8–10 slices thick-cut bacon
2 tablespoons pure maple syrup (for brushing the bacon)

The bacon is baked or pan-cooked until crisp, then glazed with maple syrup for a sweet-and-savory bite that pairs perfectly with the cinnamon rolls.

For the Maple Cream Cheese Glaze

4 ounces (115 g) cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar (icing sugar)
¼ cup pure maple syrup
1–3 tablespoons milk or heavy cream (to adjust consistency)
½ teaspoon vanilla extract
Pinch of salt

This glaze is rich, creamy, and full of maple flavor—just thick enough to cling to the rolls, but soft enough to melt slightly into the warm spiral layers.

Step-by-Step

Guide to Making Maple Bacon Cinnamon Rolls

1. Activate the Yeast

Warm the milk until it reaches about 110°F / 43°C—warm to the touch but not hot.
Pour the warm milk into a large mixing bowl.
Sprinkle 2 ¼ teaspoons active dry yeast over the milk.
Add 1 tablespoon (taken from your ⅓ cup of granulated sugar) and gently stir.
Let the mixture rest for 5–10 minutes until the yeast becomes foamy on top.

If the yeast doesn’t foam, it may be inactive. In that case, it’s best to restart with fresh yeast to ensure your rolls rise properly.

2. Prepare the Dough

Once the yeast is bubbly, add the remaining granulated sugar to the bowl.
Stir in the melted butter, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the wet ingredients, about 1 cup at a time, stirring with a wooden spoon or using a stand mixer fitted with a dough hook.

As the dough comes together, it should become soft and slightly tacky but not overly sticky. You may need a little more or less flour depending on humidity and flour brand.

Once the dough forms a rough ball, turn it out onto a lightly floured surface (or keep it in the mixer).
Knead by hand for 6–8 minutes, or allow the mixer to knead on medium-low speed for 5–6 minutes, until the dough is smooth, elastic, and just slightly tacky to the touch.

The dough should bounce back slowly when you press it gently with your fingertip.

3. First Rise

Lightly oil or butter a large bowl.
Place the dough into the bowl, turning it once to coat all sides.
Cover with plastic wrap, a clean kitchen towel, or a lid.
Let the dough rise in a warm, draft-free place for 1–1 ½ hours, or until doubled in size.

A good spot is near (but not on) a warm oven, or in a slightly warmed (and then turned off) oven.

4. Prepare the Maple Bacon

While the dough is rising, prepare the bacon:

Preheat your oven to 400°F (200°C) or heat a skillet over medium heat.
Arrange the bacon slices on a baking sheet lined with parchment paper or cook them in a skillet until almost fully crisp.
During the last few minutes of cooking, brush the bacon with maple syrup on both sides and cook until caramelized and deeply golden, but not burnt.
Transfer the bacon to a plate lined with paper towels and let it cool.
Once cooled, chop or crumble the bacon into small pieces.

This maple-glazed bacon will be scattered inside the rolls and can also be sprinkled on top at the end.

5. Make the Cinnamon Filling

In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg (if using), and a pinch of salt.
Mix until you have a smooth, spreadable paste.

This mixture will be spread over the dough to create that classic gooey cinnamon swirl.

6. Roll Out the Dough

Once the dough has doubled in size, gently punch it down to release excess air.
Turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, about 16 x 12 inches (40 x 30 cm).

Try to keep the thickness even so the rolls bake uniformly.

7. Add the Filling and Bacon

Spread the cinnamon filling evenly over the surface of the dough, leaving a small border (about ½ inch / 1 cm) on one long edge to seal the roll.
Sprinkle the chopped maple bacon evenly over the filling, reserving a small handful if you want to use some for garnishing the tops later.

Make sure the bacon pieces are scattered all the way to the edges so each roll gets some of that sweet-smoky flavor.

8. Shape and Slice the Rolls

Starting from the long side opposite the empty border, tightly roll the dough into a log.
When you reach the bare edge, pinch it gently to seal the seam.
Flip the log so the seam side is down.
Use a sharp knife or unflavored dental floss to slice the log into 12–14 evenly sized rolls.

To use floss, slide it under the log, cross the ends over the top, and pull in opposite directions—this helps create clean slices without squishing the rolls.

9. Second Rise

Lightly butter or grease a 9×13-inch (23×33 cm) baking dish or two smaller pans.
Arrange the rolls in the pan(s), leaving a little space between them for expansion.
Cover loosely with a towel or plastic wrap.
Let them rise again for 30–45 minutes, or until puffy and almost doubled.

During this time, preheat your oven to 350°F (175°C).

10. Bake the Rolls

Once the rolls have risen and the oven is preheated, remove the covering.
Bake in the center of the oven for 22–28 minutes, or until the rolls are lightly golden on top and cooked through in the center.

If the tops are browning too quickly, you can loosely tent the pan with aluminum foil for the last few minutes of baking.

When done, the rolls should be soft but not doughy in the middle. A toothpick inserted near the center should come out without raw dough.

11. Make the Maple Cream Cheese Glaze

While the rolls are baking or cooling slightly, prepare the glaze:

In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
Add the powdered sugar gradually, mixing until fully incorporated and free of lumps.
Stir in the maple syrup, vanilla extract, and a pinch of salt.
Add milk or cream, 1 tablespoon at a time, until the glaze reaches your desired consistency—thick but pourable.

If you like a heavier, frosting-style topping, use less milk. For a thinner glaze that seeps more into the rolls, add a bit more.

12. Glaze and Serve

Let the rolls cool for 10–15 minutes so they’re not scorching hot but still very warm and soft.
Drizzle or spread the maple cream cheese glaze generously over the tops.
If you reserved some bacon, sprinkle it over the glazed rolls for extra crunch and a beautiful finishing touch.

Serve warm and enjoy the blend of fluffy dough, melting glaze, and crisp maple bacon in each bite.

How to Serve Maple Bacon Cinnamon Rolls

Maple Bacon Cinnamon Rolls are incredibly versatile and can be served in different ways depending on the occasion:

For a special breakfast or brunch:
Serve the rolls warm with freshly brewed coffee, tea, or hot chocolate. Their sweetness and savory notes make them a centerpiece dish that easily replaces more complicated brunch spreads.
As a holiday morning treat:
These rolls are perfect for festive mornings like Christmas, New Year’s Day, or birthdays. You can assemble them the night before and bake in the morning so the house fills with the aroma of cinnamon, maple, and bacon.
For dessert:
These rolls can double as dessert, especially when served with a scoop of vanilla ice cream or a drizzle of extra maple syrup. The contrast of warm rolls and cool ice cream is luxurious.
For sharing:
Bring a pan of Maple Bacon Cinnamon Rolls to potlucks, weekend gatherings, or office parties. They slice and serve easily, and their unique sweet-and-savory profile always gets attention.

Whether you serve them straight from the pan at the kitchen table or neatly plated for guests, they bring a sense of warmth, comfort, and a bit of fun to any moment.

Tips & Variations

One of the best things about this recipe is how customizable it is. Here are some tips and creative twists to make the rolls truly your own.

Choosing the Right Bacon

Thick-cut bacon works best because it stays meaty and crisp even after baking inside the rolls.
For extra smoky flavor, use applewood-smoked or hickory-smoked bacon.
If you prefer a slightly lighter version, you can reduce the amount of bacon or use turkey bacon—just note that the flavor will be milder.

Adjusting Sweetness

If you love very sweet rolls, you can:
- Add an extra tablespoon of maple syrup to the glaze.
- Use dark brown sugar in the filling for deeper caramel notes.
For a less sweet version:
- Reduce the brown sugar in the filling slightly.
- Make a thinner glaze and use less of it, or drizzle only on top instead of fully covering the rolls.

Extra Maple Flavor

If you’re obsessed with maple, here’s how to intensify it:

Add ½ teaspoon maple extract to the dough or the glaze.
Brush the baked rolls lightly with warm maple syrup before glazing.
Use maple sugar (if available) mixed into the filling in place of part of the brown sugar.

Nuts and Texture

For added crunch and flavor:

Sprinkle chopped pecans or walnuts over the filling along with the bacon.
Toast the nuts lightly in a dry skillet before adding them for a richer, nuttier taste.

Spice Variations

Cinnamon is the star, but you can layer in other warm spices:

Add a pinch of ground cardamom, cloves, or allspice to the filling.
A little orange zest mixed into the filling or glaze adds brightness that complements the maple and bacon.

Make-Ahead and Overnight Option

If you want fresh-baked rolls in the morning without waking up at dawn:

Assemble the rolls completely and place them in the baking dish after shaping and slicing.
Cover tightly with plastic wrap and refrigerate overnight.
The next morning, remove them from the fridge and let them sit at room temperature for 45–60 minutes to finish rising.
Bake as directed and glaze while warm.

This method lets you do most of the work the day before, making it perfect for holidays or special occasions.

Final Thoughts

Maple Bacon Cinnamon Rolls are more than just a pastry—they’re an experience. Each roll weaves together layers of flavor: the gentle sweetness of the dough, the warm spice of cinnamon, the deep caramel note from brown sugar, the smokiness of bacon, and the luxurious drizzle of maple cream cheese glaze.

They feel indulgent, but they’re built from simple ingredients you probably recognize and use all the time. The process of making them—mixing dough, waiting for it to rise, rolling, slicing, and baking—is as comforting as the final bite. There’s something deeply satisfying about pulling a pan of golden, bubbling rolls out of the oven and knowing you made them from scratch.

Whether you’re cooking for family, impressing guests, or just treating yourself, these Maple Bacon Cinnamon Rolls turn an ordinary day into something memorable. They remind us that a little extra time in the kitchen can translate into warmth, connection, and joy at the table.

FAQ – Maple Bacon Cinnamon Rolls

Can I use instant yeast instead of active dry yeast?

Yes. If you prefer instant yeast, you can substitute it 1:1 for active dry yeast. The main difference is that instant yeast can be mixed directly into the flour rather than being dissolved in warm milk first.

However, many bakers still like to bloom it in warm milk with a little sugar to make sure it’s active. If you use instant yeast, your dough may rise a bit faster, so start checking it earlier during the rise times.

Can I make these rolls without bacon?

Absolutely. If you want classic Maple Cinnamon Rolls without the savory element, simply omit the bacon. The recipe works beautifully with just the cinnamon filling and maple glaze.

You can replace the bacon with:

Chopped toasted pecans or walnuts
A sprinkle of raisins or chopped dates
Extra cinnamon sugar for a sweeter twist

The rolls will still be rich, soft, and fragrant.

Can I prepare the dough ahead of time?

Yes. You have a couple of options:

Refrigerate after the first rise:
After the dough has risen once, punch it down, cover tightly, and refrigerate for up to 24 hours. When ready to proceed, let the dough sit at room temperature for about 30 minutes before rolling it out.
Overnight rolls (fully shaped):
Shape the rolls and place them in the baking dish, then refrigerate overnight. The next morning, let them rise at room temperature until puffy before baking.

Both methods make your schedule more flexible without sacrificing texture.

How should I store leftover Maple Bacon Cinnamon Rolls?

If you somehow have leftovers:

Allow the rolls to cool completely.
Store them in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to 4–5 days because of the cream cheese glaze and bacon.

Before serving, you can warm them briefly in the microwave or in a low oven (around 300°F / 150°C) until soft and warm again.

Can I freeze these rolls?

Yes, Maple Bacon Cinnamon Rolls freeze quite well.

To freeze baked rolls:
Let them cool completely, then wrap each roll individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 2–3 months.
When ready to enjoy, thaw at room temperature, then reheat in the oven or microwave. You can add a little fresh glaze if desired.
To freeze unbaked rolls:
After shaping and slicing, place the rolls on a baking sheet and freeze until solid. Then transfer them to a freezer bag. When ready to bake, arrange them in a baking dish, cover, and let them thaw and rise in the refrigerator overnight or at room temperature until puffy. Bake as directed.

Can I reduce the sugar in this recipe?

Yes, you can adjust the sweetness to suit your preference.

Reduce the brown sugar in the filling slightly.
Use a lighter layer of glaze or drizzle only over the top instead of fully covering the rolls.
Keep in mind that the maple syrup and cream cheese add both flavor and sweetness, so taste the glaze as you go—you might find you’re satisfied with a smaller amount.

Just remember that sugar contributes not only sweetness but also moisture and texture in the filling, so avoid extreme reductions on your first try.

What kind of maple syrup should I use?

For the best flavor, use pure maple syrup, not pancake syrup or maple-flavored syrup. Grade A amber or dark maple syrup gives a rich, robust flavor that really shines in the glaze and on the bacon.

These Maple Bacon Cinnamon Rolls bring together everything comforting: sweet, salty, buttery, and warm. From the first rise of the dough to the final drizzle of maple glaze, the entire process invites you to slow down and enjoy creating something special. And once you take that first bite of soft, spiraled pastry with smoky maple bacon and creamy frosting, you’ll know it was absolutely worth it.