The days of choosing between sweet and savory for breakfast are over! Smokey bacon and rich maple syrup help add a new twist to the classic cinnamon roll. Perfect with a freshly brewed cup of joe. 

PREP TIME: 4 hours   |   COOK TIME: 30 minutes   |   YIELD AMOUNT: 8 servings 



  • 1 package of smoked bacon 
  • 1 tbsp. maple syrup 


  • ½ c. + 1 tbsp. whole milk 
  • ½ c. water 
  • ¼ c. unsalted butter 
  • ¼ c. granulated sugar 
  • ½ tsp. vanilla extract 
  • 1½ tsp. active dry yeast 
  • 2½ c. all-purpose flour 
  • 1 tsp. salt 
  • 1 egg


  • ½ c. unsalted butter, room temperature 
  • 1 tbsp. cinnamon 
  • ½ c. light brown sugar 
  • 1 tbsp. maple syrup 
  • ¼ tsp. salt 
  • 1 tbsp. whole milk


  • ½ c. confectioners’ sugar 
  • 2 tbsp. maple syrup 
  • 1 tsp. whole milk 
  • Pinch salt 



  1. Preheat oven to 400° F. To prepare bacon, evenly space slices on a wire rack placed over a baking sheet. Using a pastry brush, coat evenly with maple syrup. Bake for 18-20 minutes until crispy, careful not to burn. Let cool, then dice into ½-inch pieces. Set aside.
  2. Make the dough. In a medium-sized saucepan, heat ½ cup of milk, water, butter and vanilla until warm. Do not boil. Once steam begins to appear, stir in sugar until dissolved. Remove from heat to cool slightly.
  3. Once the milk mixture is warm to the touch (but not hot), sprinkle yeast over the top and stir slightly to dissolve. Let sit for 3-5 minutes until small bubbles appear on the surface.
  4. Using the dough hook attachment, combine flour and salt in the bowl of a stand mixer on medium-low speed. Lower speed of mixer and carefully pour in wet ingredients. Once combined, add egg. 
  5. Once the egg has fully incorporated, increase the speed of the mixer to high and knead for 10-15 minutes until the dough is smooth and elastic and pulls away cleanly from the sides of the bowl. The dough is ready once light passes through a piece of stretched dough without tearing (this is called the windowpane test).
  6. Scrape dough into a clean, greased bowl and cover with a damp towel. Place the bowl in a warm place to rise until the dough has doubled in size, about 2 hours.
  7. Meanwhile, make the filling. Combine all ingredients in a small bowl until a fluffy, spreadable mixture is achieved.
  8. Once dough has doubled in size, scrape out onto a floured surface. Roll out dough into a 9×13” rectangle, about ½ of an inch thick. The longer sides of the dough should be at the top and bottom of the rectangle. Using an offset spatula or the back of a spoon, spread filling in an even layer across the entirety of the dough, careful not to make any tears. Sprinkle 2/3 of bacon over the top of the dough. 
  9. Starting at the long side of the dough closest to you, roll dough away from you into a tight spiral, tucking the dough underneath as you roll. Chill dough for 30 minutes.
  10. Remove dough from the refrigerator and place on a cutting board. Using a sharp or serrated knife, cut the dough into 8 equal slices. Place slices cut-side up into a cast iron skillet and cover loosely with plastic wrap. Let rise for 30 minutes.
  11. Once the rolls have risen slightly, brush with a tablespoon of milk and bake for 25-30 minutes at 400° F until golden brown.
  12. While the rolls are baking, make the glaze. Mix ingredients in a small bowl until a thick, but pourable mixture is achieved. If the glaze is too thick, add a bit more maple syrup. If the glaze is too thin, add more sugar.
  13. Remove rolls from the oven and let cool slightly. While still warm, pour glaze over the top of the rolls. Top with remaining bacon and serve warm. 

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