These maple bourbon cinnamon rolls are made of sweet, buttery brioche dough swirled around a maple cinnamon filling spiked with bourbon and then topped with a maple bourbon cream cheese frosting. They are the perfect morning treat!
I love a morning bun and am fond of a cardamom roll. These cardamom buns with bourbon glaze are another one of my favorites! Both classics use a yeasted brioche sweet dough with active dry yeast, which makes a sweet, fluffy, and utterly delicious bun!
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Key Ingredients
Yeast: these are yeasted buns, so their rise comes from activating the yeast in warm milk. You will know if the yeast has been appropriately activated and if it gives off a slightly fermented beer smell.
Milk and butter: Milk and butter add fat and moisture to the buns, making them so soft.
Flour: flour provides the structure for the rolls; I use traditional all-purpose flour in this recipe.
Sugar: This recipe uses granulated sugar, brown sugar, and maple syrup to make the rolls sweet and delicious.
Cinnamon: they wouldn't be cinnamon rolls without loads of cinnamon; I used regular ground cinnamon.
Bourbon: a dash of bourbon is added to the filling and the cream cheese. My favorite bourbon for baking is Old Forester 100 proof because it packs such a flavor punch.
Cream Cheese: These rolls are finished with a butter and cream cheese frosting whipped with powdered sugar, bourbon, and maple syrup.
See recipe card for quantities.
How to make this recipe:
- Step 1: Start by activating the yeast in warm milk for 5 minutes.
- Step 2: Make the dough by mixing the egg, sugar, and flour into the milk. Once combined, knead in the butter.
- Step 3: Let the dough rise for 1 hour.
- Step 4: Roll out the risen dough to a ¼-inch rectangle. Make the filling by beating the brown sugar, butter, bourbon, maple syrup, and cinnamon together. Spread the filling across the rolled dough.
5. Step 5: Roll and cut the dough by rolling the short side of the rectangle down the long side. Use a very sharp knife to cut 1 ½-inch rolls. You can also wrap dental floss around the roll and pull for cleaner cuts.
6. Step 6: Place the rolls in a greased pan and let rise for 30 minutes. You can also wrap them and let them rise in the fridge overnight.
7. Step 7: Bake at 350 for 20-30 minutes until the top is lightly browned and the center is cooked.
8. Step 8: Make the frosting by beating the butter and cream cheese together, then mix in the powdered sugar, maple syrup, and bourbon.
Tips:
Let all the ingredients, but especially the butter and cream cheese, come to room temperature before baking.
The unfrosted rolls can be kept sealed at room temperature for three days, and the frosted rolls should be eaten the day of.
Looking for other recipes like this? Try these:
Maple Bourbon Cinnamon Rolls
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6-8 buns 1x
- Category: Bun
- Method: Baking
- Cuisine: American
Description
These maple bourbon cinnamon rolls are made of sweet, buttery brioche dough swirled around a maple cinnamon filling spiked with bourbon and then topped with a maple bourbon cream cheese frosting. They are the perfect morning treat!
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 unsalted butter
For the filling
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tbsp bourbon
- ½ tablespoon maple syrup
For the frosting:
- 4 tablespoons cream cheese
- 4 tbsp unsalted butter
- 1 tbsp bourbon
- 2 tablespoons maple syrup
- 1 tsp vanilla
- 1 cup powdered sugar
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 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 it rise until it has doubled in size, about 1 hour.
For the filling:
- Roll out the risen dough to a ¼-inch rectangle.
- Make the filling by beating the brown sugar, butter, bourbon, maple syrup, and cinnamon together. Spread the filling across the rolled dough.
- Roll out the risen dough to a ¼-inch rectangle.
- Roll and cut the dough by rolling the short side of the rectangle down the long side to form a log.
- Use a very sharp knife to cut 7-8 1 ½-inch rolls. For cleaner cuts, wrap dental floss around the roll and pull.
- Place the rolls in a greased pan and let rise for 30 minutes. Alternatively, wrap them in plastic wrap and let them rise in the fridge overnight.
- Bake at 350 for 20-30 minutes until the top is lightly browned and the center is cooked.
For the frosting:
- Make the frosting by beating the butter and cream cheese together, then mix in the powdered sugar, maple syrup, and bourbon.
- Spread the frosting over the cooked rolls and serve!
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