Bourbon-Soaked Bacon and Ginger Cinnamon Rolls Recipe

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Bourbon-Soaked Bacon and Ginger Cinnamon Rolls Recipe
Bourbon-Soaked Bacon and Ginger Cinnamon Rolls Recipe photo by Taste of Home
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Bourbon-Soaked Bacon and Ginger Cinnamon Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe is the perfect combination of savory and sweet. The bourbon-soaked bacon adds a smoky, savory, bold taste to normal cinnamon rolls. The ginger and pecan topping makes for a crunchy, spicy finish. —Shannen Casey, Berkeley, California
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 10 min.

Ingredients

  • 8 bacon strips
  • 3/4 cup bourbon
  • 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
  • 1/2 cup chopped pecans
  • 2 tablespoons maple syrup
  • 1 teaspoon minced fresh gingerroot

Directions

Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon.
In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings.
Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.
Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.
Drizzle icing over warm cinnamon rolls; top with pecans. Yield: 8 rolls.
Originally published as Bourbon-Soaked Bacon and Ginger Cinnamon Rolls in Taste of Home February/March 2018

Nutritional Facts

1 roll: 267 calories, 14g fat (3g saturated fat), 9mg cholesterol, 490mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 5g protein.

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  • 8 bacon strips
  • 3/4 cup bourbon
  • 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
  • 1/2 cup chopped pecans
  • 2 tablespoons maple syrup
  • 1 teaspoon minced fresh gingerroot
  1. Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard bourbon.
  2. In a large skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 teaspoon drippings.
  3. Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then reroll forming a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.
  4. Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.
  5. Drizzle icing over warm cinnamon rolls; top with pecans. Yield: 8 rolls.
Originally published as Bourbon-Soaked Bacon and Ginger Cinnamon Rolls in Taste of Home February/March 2018

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Reviews forBourbon-Soaked Bacon and Ginger Cinnamon Rolls

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beezx4 User ID: 1361009 285205
Reviewed Mar. 17, 2018

"very tasty, don't skip the nuts, i used walnuts. yummy!!!"

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