Save on Pinterest

Bourbon-Soaked Bacon and Ginger Cinnamon Rolls

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
  • Total Time
    Prep: 25 min. + marinating Bake: 10 min.
  • Makes
    8 rolls

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. Cover tightly 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 8 rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6x1-in. strips. Place 1 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-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 reserved 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.
Nutrition Facts
1 roll: 267 calories, 14g fat (3g saturated fat), 9mg cholesterol, 490mg sodium, 28g carbohydrate (13g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • beezx4
    Mar 17, 2018

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