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Bourbon Bacon & Ginger Cinnamon Rolls

February 1, 2018



  • 8 bacon strips
  • ¾ cup bourbon
  • 1 tube (12.4 oz.) refrigerated cinnamon rolls with icing
  • ½ cup chopped pecans
  • 2 Tbsp. maple syrup
  • 1 tsp. minced fresh ginger root


  1. Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard remaining bourbon.

    In a skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 tsp. drippings.


    Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6 x 1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then re-roll forming a spiral. Pinch ends to seal. Repeat with the 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.


From → Bread

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