These soft, fluffy bacon cinnamon rolls are stuffed with brown sugar and bacon bits, covered in a sweet cream cheese icing, and topped with candied bacon pieces. They take your classic homemade cinnamon rolls to a whole other level!
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Why You’ll Love These Bacon Cinnamon Rolls
Friends. You are going to want to clear your breakfast schedules because these bacon cinnamon rolls are NOT to be missed! It would be a tragedy. These sweet-meets-salty homemade cinnamon rolls with bacon inside and out are perfect for any time of year, and they are the definition of a comfort food breakfast. Here’s why you’ll love them:
- Moist, fluffy texture. Bacon Cinnamon Rolls are SO incredibly soft and moist. The secret that’s not a secret here, is butter, which enriches the flavor. But, it also creates a soft interior to these cinnamon rolls, while simultaneously creating a lightly crispy top!
- Salty bacon. Then, there’s the savory, salty bacon that takes these rolls over the top. Cooked crumbled bacon sprinkled throughout these rolls adds a little crunch and delicious flavor to each bite, while pieces of candied bacon garnish each roll for the perfect finishing touch. It’s a fun, easy spin on classic homemade cinnamon rolls.
- Creamy icing. Before I wrap this up, I have to mention the “icing on the cake”: A smooth cream cheese frosting smothered over the rolls, adding a tangy sweetness that balances the meatiness of the bacon.
If you’re looking for more breakfast treats, check out my banana bread cinnamon rolls (which would also taste great filled with bacon, mind you), these pecan pie cinnamon rolls, and my cinnamon roll waffles!
Key Ingredients
Cinnamon rolls are delicious all on their own, but these bacon cinnamon rolls definitely did not disappoint. In fact, they absolutely wowed. And it all comes down to some simple ingredients! Check out my notes here, and scroll down to the recipe card for the printable ingredients list with amounts.
For the Cinnamon Rolls
- Milk: Whole milk is best used in this recipe however you could also use 2%.
- Active Yeast: Active yeast is ideal for this recipe to provide a slow rise to allow the gluten to develop. I have not tested this recipe with fast-acting yeast.
- Sugar: I like to use granulated sugar both in the rolls and in the filling. I also add brown sugar to the filling though, because it sweetens and compliments the bacon perfectly. You’ll also need a little salt to enhance the sweetness.
- Eggs: Make sure these are at room temperature to ensure that the mixture comes together smoothly.
- Flour: This recipe has only been tested with all-purpose flour. Gluten-free flour cannot be substituted here as it does not contain the gluten which makes this dough double and rise.
- Butter: You can use salted or unsalted, it doesn’t really matter which. Make sure the butter that you use in the filling is super soft or melted.
- Ground Cinnamon: You can’t make cinnamon rolls without cinnamon!
- Bacon: I used hickory smoked bacon as a personal preference although I’m sure that applewood smoked bacon would also be great.
Cream Cheese Icing
- Cream Cheese: Make sure you soften this before starting on the icing.
- Butter: Let it come to room temperature before you mix it in.
- Powdered Sugar: Be sure to blend this in carefully so that it doesn’t fly everywhere.
- Vanilla Extract: For extra sweet flavor in your cinnamon rolls.
- Milk: Half & half can also be used here.
Candied Bacon
- Bacon: I highly recommend thick-cut bacon, as thinly sliced bacon doesn’t work here.
- Brown Sugar: To provide that caramel-y, candied flavor. You can also use granulated sugar.
How to Make Bacon Cinnamon Rolls
There are a few steps involved in making cinnamon rolls from scratch, but you’ve got this! These bacon cinnamon rolls are perfect for baking during the holidays and on weekends. Follow along below, and scroll down to the recipe card for the printable instructions.
Make the Dough
First, you’ll prepare your cinnamon roll dough. If you’re pressed for time, you can absolutely make this recipe with canned refrigerated cinnamon roll dough instead! In this case, skip the dough-making section below and go straight to assembly. For now, here are the steps. You’ll find the printable instructions in the recipe card after the post.
- Activate the yeast. Begin by warming the milk for a minute in the microwave. Once warm (not hot), stir in the yeast and sugar. Set the mixture aside to bloom and activate the yeast.
- Mix the dry ingredients. Meanwhile, whisk the flour and salt in a bowl, and set that aside for later.
- Combine. Once the yeast is fluffy and foamy, transfer it to the bowl of your stand mixer. Whisk in the eggs and sugar, followed by the flour.
- Knead. Switch to the dough hook attachment and let the mixer knead the dough for 2 minutes. Next, add the butter a little at a time, giving it time to incorporate. Once all of the butter is added, continue to knead for 5 minutes.
- First rise. After the dough is done kneading, spray the top with baking spray and cover the bowl with a damp towel or plastic wrap. Leave the dough to rise for an hour, or until it’s doubled in size.
Assemble the Cinnamon Rolls
With your dough risen and ready, it’s time to roll out, fill, and bake these bacon cinnamon rolls:
- Roll out the dough. Turn the dough out onto a floured surface. Using your hands, press the dough out into a rectangle, working to keep the corners as square as possible to make it easier when rolling it out. Use a rolling pin and roll the dough into a long rectangle, about ½” thick.
- Make the filling. Combine brown sugar, granulated sugar, and cinnamon in a bowl for the cinnamon filling.
- Fill the cinnamon rolls. Spread softened or melted butter over the entire surface of the rolled-out dough. Top with the cinnamon brown sugar mixture and press it gently into the dough with your hands. This way, it doesn’t boil out into the bottom of the pan (resulting in blackened bottoms). Sprinkle the sugar with cooked bacon bits.
- Roll it up. Roll the dough up into a long log and press the edge to seal it. Slice the dough into 2” thick rolls using a sharp knife.
- Second rise. Arrange the rolls in a greased baking pan, leaving about ¼” of space between each roll so they can spread as they rise. Cover the rolls with a damp towel and let them rise for 30-45 minutes.
- Bake: Once the rolls have doubled in size, bake the risen rolls at 350ºF for 45-50 minutes, until the edges are golden brown. A toothpick stuck in the doughy part of the roll should come out clean. Afterward, let the bacon cinnamon rolls cool.
Cream Cheese Icing
While the cinnamon rolls are baking, you’ll have more than enough time to make a silky cream cheese icing and a quick batch of candied bacon. Here’s how:
- Make the icing. Combine cream cheese, butter, powdered sugar and vanilla. Beat the ingredients together on medium-high speed for 2 minutes. Next, add the milk or half and half, and beat again for another minute until smooth.
- Ice the rolls. Spread the icing generously over the slightly cooled cinnamon rolls.
Easy Candied Bacon
And finally… the candied bacon. I usually start the bacon while the dough is rising, this way it has time to cool before I add it to the iced bacon cinnamon rolls. Here’s how to make candied bacon the easy way, in the oven.
- Prepare the bacon. Arrange the bacon on a foil-lined baking sheet, taking care that it doesn’t overlap. Sprinkle half the brown sugar over the bacon.
- Bake. Bake the bacon at 375ºF for 8-10 minutes, until the sugar is melted and bubbling. Take it out, flip it, and sprinkle the bacon with the remaining sugar. Place it back into the oven for 10 minutes longer, until caramelized.
- Cool. Let the bacon cool for a minute before using tongs to move it from the pan and onto a plate. Once the bacon is cooled and the sugar has cooled, it becomes extremely difficult to remove it from the pan. Allow the candied bacon to cool completely to room temperature, then garnish your cinnamon rolls, and serve!
You can also see my full tutorial on how to cook bacon in the oven, with more tips.
Tips for Success
- Don’t overheat the milk. If the milk is too hot, it risks killing the yeast. My go-to test to determine whether the milk is too hot is to place a clean pinkie finger halfway into the milk. If it’s too hot to leave there for more than 3 seconds, it’s too hot. If it’s cold, continue to heat it in 15-second increments.
- Roll out a good-sized rectangle. The longer your dough rectangle is, the more spiraled and thicker your rolls will be. If your rectangle is wider and not as long, you’ll have more cinnamon rolls with less spirals.
- Make sure the cinnamon rolls are the same size. The easiest way to have same-sized cinnamon rolls is to start by cutting the ends off, cut directly in the middle, and then cut in the middle of each middle to have 4 sections of rolls. Slice 4 rolls from each section.
- Use a sharp knife. Use a really sharp knife dipped in flour to slice the rolls. Pull it through the dough and start again, pulling the knife through with each slice. Let the knife do the work! Don’t push the knife down through or saw the dough. This will result in misshapen rolls.
- Prevent overbrowning. I like to bake my cinnamon rolls for 25 minutes, then cover them with tin foil for the remaining time. If, when they are done baking, they aren’t browned enough, I remove the foil and let them bake for another 2-3 minutes to further brown. Tenting tin foil over the rolls will steam them, allowing them to bake through and preserve their softness.
- Add the icing sooner rather than later. Spread the cream cheese icing on top of the bacon cinnamon rolls right away for a thin, “melted” layer, or wait for 15 minutes for a thicker icing. You could also wait until they are completely cooled to ice so that it stays thick, but, personally, I can’t wait that long!
How to Store
- At room temperature. These bacon cinnamon rolls should be stored in an airtight container or baggie in the fridge for up to 7 days.
- Reheat. For freshness and optimum softness, warm leftover cinnamon rolls up for 30 seconds to a minute after they have been stored.
- Freeze. Let the cinnamon rolls cool completely before freezing. These cinnamon rolls can be frozen for about 2 months in an airtight container. Thaw them overnight in the refrigerator before enjoying them again, and then warm them as described above.
More Breakfast Recipes
Yield: 18 to 20 cinnamon rolls
Bacon Cinnamon Rolls
Soft, fluffy bacon cinnamon rolls are easy homemade cinnamon rolls stuffed with bacon bits, covered in a sweet cream cheese icing, and topped with candied bacon pieces!
Ingredients
For the Dough:
- 2 ½ cups milk
- 1 tablespoon active yeast
- ¾ cup granulated sugar, separated
- ½ teaspoon salt
- 4 large eggs
- 7 ¾ cups all purpose flour
- 2 sticks, 1 cup butter, room temperature
For the Filling:
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 tablespoons ground cinnamon
- 1 stick, 1/2 cup butter, super soft or melted
- 1 cup cooked and chopped bacon, about 8-10 slices of bacon
For the Cream Cheese Icing:
- 8 oz cream cheese, softened
- 5 tablespoons butter, room temperature
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
- ¼ cup milk, or half & half
For the Candied Bacon (optional):
- 6 slices thick cut bacon, must be thick cut
- 1 cup brown sugar
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Instructions
For the Cinnamon Rolls:
- Warm milk for about 1 minute in the microwave until lukewarm. My go to test to determine whether the milk is too hot and will kill the yeast is to place a clean pinkie finger halfway into the milk and if it is too hot to leave there for more than 3 seconds, it is too hot. If it is cold, continue to heat it in 15 second increments until it is warm enough to bloom the yeast. Once the milk is warm, mix in 1 Tbs of sugar and the yeast. Set aside to bloom to determine that the yeast is still active.
- In a medium mixing bowl, combine the flour and salt. Set aside.
- Once the yeast has bloomed and gotten fluffy, transfer to the bowl of a stand mixer. Add in the eggs and sugar. Using a whisk or paddle attachment, whisk those together. Add in the flour and mix to incorporate. Switch to a dough hook attachment and let it knead on medium high speed for 2 minutes. Add the butter 2 Tbs at a time giving it time to incorporate. Once all of the butter is added, continue to knead for 5 minutes on medium high speed.
- After the dough is done kneading, scrape the sides down, spray the top with baking spray and cover with a damp towel or plastic wrap and set aside to rise for an hour or until doubled in size. The dough will be very soft and sticky at this point.
- While the dough is rising, combine the brown sugar, granulated sugar and cinnamon in a bowl and set aside.
- If you would like to make candied bacon, do so now while the dough is rising so that it has time to cool down completely.
- Once the dough has doubled, turn out onto a floured surface. Using your hands, press the dough out into a rectangle, working to keep the corners as square as possible to make it easier when rolling it out. Use a rolling pin and roll the dough out into a long rectangle about ½” thick. The longer your dough rectangle is, the more spiraled and thicker your rolls will be. If your rectangle is wider and not as long, you will have more cinnamon rolls with less spirals. Spread the softened or melted butter over the entire surface of the dough. Top with the cinnamon brown sugar mixture. Once I have spread the sugar mixture over the dough, I like to gently press it down into the dough with my hands just so that it doesn’t boil out and into the bottom of the pan which can result in blackened bottoms. Sprinkle with cooked bacon bits.
- Roll the dough up starting at the bottom. Press the edge of the dough into the rolled dough to seal it. Slice into 2” thick rolls using a sharp knife. The easiest way to have same sized cinnamon rolls is to start by cutting the ends off, cut directly in the middle and then cut in the middle of each middle to have 4 sections of rolls. Slice 4 rolls from each section. The best way to cut through the dough so that you do not seal the cinnamon rolls closed is to use a really sharp knife dipped in flour and pull through the dough and start again, pulling the knife through with each slice. Let the knife do the work. Do not push the knife down through and do not saw through the dough. This will result in misshapen rolls.
- Place rolls into a greased baking pan leaving about ¼” of space between them to allow them to rise. They should not be stuffed into the baking dish as that will result in them rising up and over the sides. Cover with a damp towel and set aside to rise for 30-45 minutes or until doubled in size.
- After the rolls have begun to rise, preheat the oven to 350 F. Once the rolls have doubled in size, place into the preheated oven to bake for about 45-50 minutes or until the edges are golden brown and a toothpick inserted comes out clean. I like to bake mine for 25 minutes, cover with tin foil and bake for the remaining time. If, when they are done baking, they aren’t browned enough, I remove the foil and let them bake for another 2-3 minutes to further brown. Tenting some tin foil over the rolls will steam them, allowing them to bake through and preserve the softness.
- While the cinnamon rolls are baking, make the icing.
- Once the cinnamon rolls are baked, remove them from the oven and set them on a cooling rack. Spread cream cheese icing on top right away for a thin, “melted” layer or wait for 15 minutes for a thicker icing. You could also wait until they are completely cooled to ice so that it stays thick, however, most of us cannot wait that long for a hot cinnamon roll.
- If you chose to make the candied bacon, garnish the cinnamon rolls with a small piece of bacon. Serve and enjoy!
Icing:
- In the bowl of a stand mixer, combine cream cheese, butter, powdered sugar and vanilla. Using the paddle attachment, beat the ingredients together on medium high speed for 2 minutes. Add in the milk or half and half and beat again for another minute.
For the Candied Bacon:
- Preheat the oven to 375 F. Line a baking sheet with tin foil. Lay bacon onto the baking sheet. Do not overlap the bacon. Sprinkle half of the brown sugar on top of the bacon. Place into the preheated oven for about 8-10 minutes or until the brown sugar has melted and begins to bubble. Remove from the oven and flip the bacon. Sprinkle the remaining brown sugar over the bacon and place back into the oven for another 10 minutes or until the brown sugar looks caramelized.
- Remove from the oven and let cool completely to room temperature before using. I let mine cool for a minute then, using tongs, I removed it from the pan and placed it onto a plate. Once the bacon is cooled and the sugar has cooled, it becomes extremely difficult to remove it from the pan.
Video
Notes
- Cinnamon rolls should be stored in an airtight container or baggie in the fridge for up to 7 days.
- For freshness and optimum softness, warm cinnamon roll up for 30 seconds to a minute after they have been stored.
Nutrition
Serving: 1, Calories: 514kcal, Carbohydrates: 88g, Protein: 12g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 74mg, Sodium: 309mg, Fiber: 2g, Sugar: 43g
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