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