Few things make your kitchen smell more wonderful than freshly baked cinnamon rolls, and these bourbon cinnamon rolls take smelling good to a whole another level.
These bourbon cinnamon rolls are made of a sweet and buttery brioche dough that's swirled around an incredibly cinnamony filling that spiked with bourbon and then topped with a bourbon cream cheese frosting.
The dough:
This is a yeasted brioche sweet dough, so it all begins by activating the yeast. The key to this is getting the milk warmed to about 110 degrees, which should feel lukewarm, and then letting the yeast dissolve into the warm milk. After that, it's just mixing in the rest of the ingredients one at a time, followed by letting the dough rise.
The Filling:
The cinnamon bourbon filling is really the star of the show in this cinnamon roll. It has five whole teaspoons on cinnamon to make sure there is a significant punch of flavor. It's extremely easy to make; you just beat all the ingredients together and then smooth it over the rolled out dough.
The Icing:
This bourbon cream cheese icing is another star. I made this with mascarpone just because its what I had on hand, but it will be just as delicious with regular cream cheese. This is also really easy to make and is essentially just beating all the ingredients together as well.
pull a part vs. individual cinnamon rolls:
These can be made as both pull-apart rolls or individual rolls. I made them as individual roll just because I like the look of them better.
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Bourbon Cinnamon Rolls
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6-8 rolls 1x
Ingredients
For the dough:
- 1 tbsp yeast
- ⅔ cup milk
- 1 egg
- 2 ¼ cups flour
- ¼ cup sugar
- ½ tsp vanilla
- ½ tsp salt
- 4 tbsp butter
For the filling
- 10 tbsp butter
- ½ cup sugar
- 5 tsp cinnamon
- ½ tsp vanilla
- 1 tbsp bourbon
For the frosting:
- 3 tablespoons mascarpone or cream cheese
- 3 tbsp butter
- 1 tbsp bourbon
- ¼ tsp vanilla
- 1 cup powder sugar
- Pinch salt
- ⅛ tsp cinnamon
Instructions
For the dough:
- Heat the milk in a small pot until slightly warm (about 110 degrees).
- Add the milk and the yeast to a bowl attached to a stand mixer with the dough hook attachment. Let the yeast dissolve and activate for about 5 minutes.
- Add the egg and mix until just combined.
- Next mix in the flour, sugar, vanilla, and salt. Mix until combined. Finally, mix in the butter about a tablespoon at a time. Continue to knead until the dough is thoroughly mixed.
- Transfer the dough to an oiled bowl and let rise until it has doubled in size—about 1 hour.
For the filling:
- In a medium bowl, beat to the butter, sugar, cinnamon, vanilla, and bourbon until its light and fluffy.
For the assembly:
- Roll the dough out into a rectangle that about ¼ inch thick.
- Spread the filling evenly over the dough.
- Roll the dough over its self so that it makes a long log. With a very sharp knife, cut the dough into 6-8 pieces that are 1 inch thick.
- Line a baking sheet with parchment and place the rolls on top, while leaving space for them to rise. Let them rise again for 30 minutes and preheat the oven to 350 degrees.
- Bake for 25 minutes.
For the frosting:
- In the bowl of a stand mixer with the paddle attachment, beat the mascarpone or cream cheese and the butter together. Next add in the vanilla, bourbon, salt, and cinnamon.
- Slowly add in the powder sugar a low until it all comes together. Beat on medium until its light and fluffy.
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