Maple Bacon Donuts are breakfast perfection! The salty bacon cuts through the sweetness of the maple and brown sugar glaze on top of a fluffy yeast donut.
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I have mixed feelings about donuts. I used to work in a bakery in college and one of my tasks was dipping and decorating donuts. Seeing them every day made me tired of them back then, but after a decade away I enjoy them again — especially when they’re special.
Maple bacon donuts are my favorite — if I spot them on a menu, it’s game over. The combination of maple and bacon is irresistible: sweet, savory, and a little crunchy. I love dipping bacon in maple syrup, so having the two combined on a donut feels like the ultimate breakfast treat.
These donuts feature both a maple glaze and chopped maple-glazed bacon scattered on top. The salt from the bacon balances the sweetness of the maple and brown sugar, creating a well-rounded bite. Texture plays a role too — a soft, airy donut with crisp bacon is everything.
The donut base here is simple and reliable: Rhodes frozen dinner rolls. They create a fluffy, yeasted donut without the fuss of making dough from scratch. This shortcut keeps the recipe approachable while delivering the classic texture you expect from a yeast donut.
Maple Bacon Donuts
Ingredients
Donuts:
- 12 Rhodes White Dinner Rolls, thawed and risen
- Oil for frying
Maple Icing:
- 1/3 cup (75 g) butter
- 3/4 cup (150 g) brown sugar, gently packed
- 1/4 cup (59 ml) milk, plus extra for thinning
- 1 Tbsp maple extract
- 1/8 tsp salt
- 2 cups (240 g) powdered sugar
Maple Bacon:
- 1 pound (453 g) thick-cut bacon
- 1/3 cup (80 ml) maple syrup
- 1/2 cup (100 g) brown sugar, gently packed
Instructions
- Thaw the rolls on a greased baking sheet, covered with lightly greased plastic wrap, until almost doubled in size — about 2–3 hours depending on room temperature.
- Prepare the bacon on a wire rack set inside a foil-lined baking pan. Brush the bacon with half the maple syrup and sprinkle half the brown sugar on top. Bake at 400°F for 15 minutes. Flip the bacon, brush with remaining syrup, sprinkle the rest of the brown sugar, and bake another 15 minutes or until crispy. Let cool completely, then chop into small pieces.
- While the bacon bakes, make the glaze. In a saucepan over medium-high heat, melt the butter with the brown sugar and milk. Bring to a boil, whisking constantly until the sugar dissolves (about 2 minutes). Remove from heat and stir in the maple extract, salt, and powdered sugar. Add extra milk 1 Tbsp at a time until the glaze reaches a dip-ready consistency (about 3–4 Tbsp more, as needed). Keep the glaze warm on the lowest heat, stirring occasionally.
- Heat oil in a pot to about 350°F, filling the pot 1 1/2 to 2 inches deep. Gently poke a hole in the center of each thawed roll and stretch slightly to form a ring shape without deflating too much.
- Fry 2–3 donuts at a time, turning once, until golden brown on both sides. Transfer each cooked donut to a cooling rack with a tray beneath to catch excess oil. Allow donuts to cool completely.
- Dip each cooled donut into the warm glaze, then immediately top with chopped maple bacon while the glaze is still tacky. The glaze sets quickly, so work efficiently. Serve right away. Refrigerate leftovers because of the bacon.
Notes
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