1. Making the Candied Bacon:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the bacon strips in a single layer on the sheet. In a small bowl, combine the brown sugar, maple syrup, bourbon, and cracked black pepper. Stir it together and evenly coat the bacon slices with this mixture. Bake the bacon for 30-40 minutes or until the bacon becomes crispy and caramelized. Keep a close eye on the bacon—thinner cuts will cook faster. Remove the bacon from the oven and transfer it to a cooling rack to let it cool completely.

Once cool, cut a few pieces into strips to use as a garnish for the rolls and chop the remaining bacon into small crumbles for the cinnamon roll filling. Be sure to discard any blackened bacon bits, as they won’t add to the flavor.

2. Making the Cinnamon Roll Dough:

In a small saucepan, whisk together 1/4 cup of flour and 3/4 cup of water. Cook over medium heat, stirring constantly, for 4-5 minutes until the mixture thickens into a paste-like consistency, known as tangzhong. Remove it from the heat and set aside to cool.

In a stand mixer bowl, combine 3 1/2 cups flour, sugar, yeast, and salt. Add the egg, whole milk, and the cooled tangzhong. Mix on low speed with the dough hook for about 2 minutes until the dough begins to form into a rough ball.

Add 1/2 tablespoon of softened butter at a time, mixing it into the dough thoroughly before adding the next bit. Continue kneading the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time. If it’s too dry, add a little milk, half a tablespoon at a time.

Once the dough is kneaded, shape it into a smooth ball and place it seam-side down in a lightly buttered bowl. Cover with plastic wrap and let it rise in a warm spot for about 1 hour or until doubled in size.

3. Rolling and Assembling the Cinnamon Rolls:

Once the dough has risen, punch it down gently to release the air. Roll the dough into a 15×18-inch rectangle, ensuring the longer side is facing you. Spread the softened butter across the dough, then sprinkle with light brown sugar, cinnamon, and crumbled candied bacon. Leaving a 1-inch border at the top, roll the dough tightly away from you.

Use a pizza cutter to cut the dough into 12 equal strips, each about 1 1/2 inches wide. Carefully transfer the strips to a parchment-lined 9×13-inch baking pan, placing them tightly together. Cover the pan with plastic wrap and allow it to rise for an additional hour or until doubled in size.

4. Baking the Cinnamon Rolls:

Preheat the oven to 325°F (162°C). Once the rolls have risen, bake them for 24-30 minutes or until golden brown on top. Let the rolls cool slightly on a wire rack while you prepare the frosting.

5. Making the Bourbon Maple Frosting:

In a medium bowl, cream together 4 tablespoons of butter and 2 oz of cream cheese. Add the powdered sugar and continue to mix until smooth. Pour in the maple syrup and bourbon, adjusting the bourbon amount to your taste. The frosting should be creamy and easy to spread.

Spread the frosting generously over the warm cinnamon rolls. Top with reserved candied bacon strips for added flavor and texture. Serve and enjoy the delicious combination of sweet, savory, and decadent flavors.