Make the Candied Bacon:

• Preheat the oven to 375°F (190°C).

• Lay the bacon strips on a baking sheet lined with parchment paper.

• In a small bowl, mix together brown sugar, maple syrup, bourbon, and cracked black pepper.

• Brush the bacon with the mixture, then bake for 25-30 minutes, or until crispy and caramelized.

• Remove from the oven and allow the bacon to cool. Once cooled, chop into small pieces and set aside.

Prepare the Dough:

• In a small saucepan, combine 1/4 cup of flour with 3/4 cup of water and cook over medium heat, stirring constantly, until it forms a thick paste (this is your Tangzhong). Set aside to cool.

• In a large bowl, combine the remaining 3 1/2 cups of flour, sugar, yeast, and salt.

• Add the whole milk, egg, Tangzhong, and butter to the dry ingredients and mix until a soft dough forms.

• Knead the dough for about 5-7 minutes until smooth and elastic.

• Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Prepare the Filling:

• In a small bowl, combine the softened butter, brown sugar, and cinnamon.

• Roll out the risen dough into a large rectangle, about 12 x 18 inches.

• Spread the cinnamon sugar mixture evenly over the dough, then sprinkle the candied bacon strips on top.

Assemble the Rolls:

• Starting from the longer edge, carefully roll the dough into a tight log.

• Cut the log into 12 even rolls and place them into a greased 9×13-inch baking dish.

• Cover and let the rolls rise for about 30 minutes, or until puffed up.

Bake the Rolls:

• Preheat the oven to 350°F (175°C).

• Bake the rolls for 20-25 minutes, or until golden brown and cooked through.

Prepare the Frosting:

• In a bowl, beat together the softened butter, cream cheese, powdered sugar, maple syrup, and bourbon until smooth and fluffy.

• Once the rolls have cooled slightly, spread the bourbon maple frosting on top.

Finish the Rolls:

• Garnish with extra candied bacon pieces on top for a sweet, savory crunch.