Maple Bacon Cinnamon Rolls are pillowy soft, gooey, and utterly irresistible. This version builds on a beloved classic cinnamon roll dough, adding a rich cinnamon filling, real maple syrup, and crunchy candied maple bacon for a perfect balance of sweet and savory.
The rolls bake over a buttery maple caramel pan sauce, are finished with a maple cream cheese frosting, and are topped with extra candied bacon for texture and flavor. They make a show-stopping centerpiece for holiday brunches or a decadent weekend treat.
Why you’ll love these Maple Bacon Cinnamon Rolls:
- Pillowy Soft Rolls – The dough is a tried-and-true, tender cinnamon roll base that yields soft, fluffy rolls every time.
- Candied Maple Bacon – Easy-to-make candied bacon adds crunchy, smoky-sweet bites inside and on top of the rolls for a memorable flavor contrast.
Table of Contents
- Why you’ll love these Maple Bacon Cinnamon Rolls:
- Ingredient Notes:
- Recipe Substitutions & Variations:
- How to Make these Maple Bacon Cinnamon Rolls:
- I don’t have a stand mixer!
- Serving + Storing:
- Make-Ahead Tips:
- Expert Baking Tips:
- More of my Best Cinnamon Rolls:
- Maple Bacon Cinnamon Rolls Recipe
Ingredient Notes:
The full measurements and step-by-step recipe are included in the recipe card further down. Use the table of contents above to navigate the post.
- Bacon – Choose a slightly thicker cut for the best texture when candying and baking.
- Maple Syrup – Use 100% real maple syrup for an authentic flavor; it makes a noticeable difference over imitation syrups.
- Butter – Salted butter is recommended for flavor, but unsalted butter can be used if preferred—just adjust added salt slightly.
Recipe Substitutions & Variations:
Dairy-free – While not fully tested, the recipe should work with trusted dairy-free alternatives for milk, butter, and cream. Results may vary slightly in texture.
Vegetarian – Omit the bacon to enjoy sweet maple cinnamon rolls without the savory element.
How to Make these Maple Bacon Cinnamon Rolls:
Step 1: Whisk together the wet ingredients in the bowl of a stand mixer. Add the flour and mix just until combined. Let the dough rest for 5 minutes.
Step 2: Knead the dough with a dough hook for about 8–10 minutes until smooth and elastic.
I don’t have a stand mixer!
You can make the dough by hand. It takes a bit more elbow grease to knead, but the recipe is entirely doable using a bowl and a sturdy countertop for kneading.
Step 3: Let the dough rise in a lightly greased bowl for about 1 hour or until doubled. The dough should hold an indent when gently pressed with a fingertip.
Step 4: Make the cinnamon filling by beating together butter, brown sugar, cinnamon, a pinch of salt, and vanilla until creamy.
Step 5: Prepare the maple caramel pan sauce by combining butter, brown sugar, cinnamon, salt, vanilla, maple syrup, and heavy cream. Spread this mixture evenly in the bottom of a greased 9×13 pan.
Step 6: Roll out the risen dough into a large rectangle. Spread the cinnamon filling, drizzle maple syrup, and sprinkle chopped candied bacon across the surface.
Step 7: Slice the dough into even rolls, place them on top of the maple caramel sauce in the pan, and let them rise for 30–40 minutes.
Step 8: Pour room-temperature heavy cream over the risen rolls and bake at 325°F for about 38–44 minutes, until golden and set. An instant-read thermometer inserted into the center should register 205–210°F when fully baked.
Step 9: While the rolls bake, make the maple cream cheese frosting by beating cream cheese, powdered sugar, maple syrup, cinnamon, a pinch of salt, and vanilla until smooth. Adjust thickness with a little milk or cream if needed.
Step 10: Spread the frosting over the hot rolls as soon as they come from the oven, then top with extra chopped candied bacon for crunch and presentation.
Serving + Storing:
Serve these rolls warm straight from the oven for the best texture and flavor. Leftovers will keep in an airtight container in the refrigerator for 2–3 days; reheat gently before serving. For best results, warm in a low oven or microwave briefly to restore that freshly-baked softness.
Make-Ahead Tips:
Overnight Method – Assemble the rolls in the pan with the caramel sauce, cover tightly, and refrigerate overnight in place of the second rise. The next morning, allow them to come to room temperature for 1–2 hours before adding the heavy cream and baking.
Prep Components Ahead – Candied bacon, the cinnamon filling, pan sauce, and frosting can be prepared 1–2 days in advance and stored separately in airtight containers in the fridge.
Freezing – Fully baked rolls can be cooled, wrapped tightly, and frozen for 3–6 weeks. Thaw in the refrigerator overnight and reheat gently before serving.
Expert Baking Tips:
Oven Thermometer – Use an oven thermometer to ensure your oven is at the correct temperature; home ovens can vary significantly.
Kitchen Scale – A food scale makes measurements more consistent and improves dough results, especially with flour.
More of my Best Cinnamon Rolls:
Desserts & Baking
Blueberry Cinnamon Rolls
Fall
Melt-In-Your-Mouth Pumpkin Cinnamon Rolls
Yeast Breads
No-Knead Maple Brioche Cinnamon Rolls
Yeast Breads
Peach Cobbler Cinnamon Rolls
The photography for this recipe was done by the credited photographer. All other photography is by the recipe author unless otherwise noted.
Did you make this recipe? Leave a comment and rating on the original recipe post to share your experience.
Maple Bacon Cinnamon Rolls
Ingredients
For the Candied Maple Bacon
- 16 slices bacon (1 package)
- 1/4 cup maple syrup
- 1/4 cup dark brown sugar, packed
- a sprinkle of black pepper
For the Cinnamon Roll Dough
- 1/2 cup salted butter, melted (about 115°F)
- 1 cup warm milk (about 115°F)
- 2 large eggs, lightly beaten and at room temperature
- 1/4 cup granulated sugar
- 2 tbsp real maple syrup
- 2 1/2 tsp instant yeast
- 3/4 tsp salt
- 4 cups + 1 tbsp all-purpose flour (spooned and leveled)
For the Maple Caramel Sauce
- 1/2 cup salted butter, very softened
- 3/4 cup dark brown sugar, packed
- 2 tsp cinnamon
- pinch of salt
- 1 tsp vanilla extract
- 3 tbsp heavy cream
- 2 tbsp maple syrup
For the Cinnamon Filling
- 1/2 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 2 tbsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 1/2 tsp vanilla extract
- 1/3 cup heavy cream (for pouring over the rolls before baking)
- 3 tbsp maple syrup (for drizzling)
- 8 slices candied bacon, chopped (do not mix into the filling)
For the Frosting
- 8 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 5 tbsp maple syrup
- 2 tsp vanilla extract (or vanilla bean paste)
- pinch of salt
- pinch of cinnamon (adjust to taste)
Instructions
- Prep: Read the recipe through before you begin and organize ingredients and equipment.
- Make the Candied Bacon: Preheat oven to 375°F. Line two baking sheets with foil. Lay bacon out and brush or drizzle maple syrup over the top side only. Sprinkle with brown sugar and pepper and press to adhere. Bake 16–20 minutes until crisp and candied. Transfer immediately to a lightly sprayed plate to cool. Break into pieces when cool.
- Make the Dough & First Rise: In the mixer bowl whisk melted butter, warm milk, eggs, sugar, maple syrup, yeast, and salt. Add flour and mix on low until combined; let rest 5 minutes. Switch to the dough hook and knead on low for 5–7 minutes until dough becomes smoother. Place dough in a lightly greased bowl, cover, and let rise 1 hour or until doubled and an indent holds.
- Make the Maple Caramel Sauce: Combine sauce ingredients until smooth. Spread evenly in a greased 9×13 pan.
- Make the Cinnamon Filling: Beat filling ingredients until creamy and spreadable.
- Assemble the Rolls: Roll the risen dough on a floured surface into a rectangle roughly 14×22 inches. Spread the cinnamon filling evenly, drizzle with maple syrup, and sprinkle chopped candied bacon. Slice into approximately 1 3/4-inch strips and place rolls in the prepared pan atop the caramel sauce. Cover and let rise 30–40 minutes.
- Bake: Preheat oven to 325°F. Pour room-temperature heavy cream over and between the rolls. Bake 38–44 minutes until golden and set; center temperature should reach about 205–210°F.
- Frost: Beat cream cheese until smooth. Add powdered sugar, maple syrup, vanilla, salt, and cinnamon and mix until combined. Spread over hot rolls and top with remaining chopped candied bacon.
- Serve & Store: Serve warm. Store leftovers in an airtight container in the fridge for 2–3 days and reheat before serving.
Nutrition
Serving: 1 roll • Calories: ~877 kcal • Carbohydrates: ~103 g • Protein: ~13 g • Fat: ~47 g
Nutrition information is an approximation and will vary with ingredient brands and portion sizes.
