Begin by cooking the smoked bacon in a skillet over medium-high heat until it's crispy, about 8–10 minutes. Remove the bacon and toss it in a bowl with light brown sugar, pure maple syrup, bourbon, and a sprinkle of black pepper. Spread it on a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes until caramelized and glorious.

In a medium saucepan, combine water and all-purpose flour for the tangzhong. Whisk the mixture over medium heat until it thickens, about 2-3 minutes, then remove it from the heat to cool.

In a large mixing bowl, combine the remaining all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Add in the whole milk, large egg, softened unsalted butter, and cooled tangzhong. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Gently punch down the risen dough and roll it out into a 16x12-inch rectangle. Spread softened butter across the surface and sprinkle with ground cinnamon and crumbled candied bacon.

Starting from one long edge, tightly roll the rectangle into a log, slice into 12 equal pieces, and place them in a greased baking dish. Cover and let them rise for 30–45 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and fragrant, checking for doneness by pressing lightly.

While baking, prepare the frosting by mixing softened cream cheese, powdered sugar, bourbon, maple syrup, and softened unsalted butter until smooth.

Once the rolls are baked and slightly cooled for 5-10 minutes, drizzle the frosting over top and sprinkle with reserved crumbled candied bacon.