Whisky Bacon Cinnamon Rolls Recipe

Super Easy Mode:

1. Instead of baking these from scratch, use premade cinnamon rolls. Cook 12 slices of bacon until nearly cooked, but still pliable. 
2. Unroll two cans of premade cinnamon rolls and roll a single slice of bacon into each roll. 
3. Preheat your barbecue to 350ºF (177ºC), with a baking stone. 
4. Bake the cinnamon rolls on the baking stone, lined with parchment paper, for 25 to 30 minutes, or until golden and registering 190ºF (88ºC) in the centers. 
5. Whip the included packaged icing with a tablespoon or two of whisky and top with any leftover bacon that has been crisped and crumbled.

From Scratch:

1. In a saucepan, bring the milk to a simmer, once foaming, add the butter and sugar, transferring to the bowl of a stand mixer. Once the milk has cooled to 110ºF (43ºC), add the yeast, and allow it to sit for about 10 minutes. 
2. Once the yeast has activated, mix in the eggs, followed by salt and the flour, using the dough hook attachment. Mix for 10 minutes. 
3. After mixing, transfer the dough to an oiled bowl cover with a tea towel, and allow the dough to double in size, about 45 minutes to an hour depending on the temperature of your kitchen. 
4. While waiting for your dough, make the filling by combining the brown sugar, cinnamon, nutmeg, butter, whisky, and maple syrup and keep it at room temperature. When you feel like the dough is about ready to turn out, cook the bacon until it is cooked to the point where it’s still chewy and not crisp. 
5. Roll the dough out on a floured surface so that it is about ¼-inch (0.6 cm) thick and about 20 x 16 inches (51 x 41 cm). Spread the whisky-sugar-butter mixture on the dough, leaving about an inch of space at the top of the long side of the rectangle. 
6. Roll the dough, starting from the bottom edge, into a coil, finishing at the bare end. Using a sharp knife or the dental floss trick, cut the dough into equal-sized rolls. 
7. Unroll each roll and roll up with a slice of bacon. Place onto a parchment lined tray, covering them with a clean tea towel until they’ve doubled in size again, about 30 minutes.
8. While waiting for the rolls to proof, preheat your barbecue, set to indirect heat, with the baking stone. 
9. Bake the cinnamon buns, you can leave them on the tray or move them directly onto the baking stone with a parchment barrier, for 30 to 40 minutes, or until golden brown and 190ºF (88ºC) in the centers. 
10. While waiting for the rolls to bake, combine the cream cheese, butter, powdered sugar, and add enough whisky to make the mixture loose, but not drippy.  If you have leftover bacon, crisp it up until it is shatter-y and crumble it. 
11. Once the rolls are ready, allow them to cool for 5 to 10 minutes before topping with the cream cheese icing and crumbled bacon. 

There are two ways to prepare these Whisky Bacon Cinnamon Rolls, this recipe is super easy or you can go the extra mile and make them from scratch. Either way, your family and friends will love this easy-to-eat and enjoy treat. What is your favorite seasonal food to make on your barbecue? Share your unconventional barbecue recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!