Preheat your oven to 190°C and line a baking sheet with parchment paper. Arrange the bacon slices on the prepared tray.

In a bowl, combine brown sugar, maple syrup, bourbon, and black pepper. Spread this mixture evenly over the bacon.

Bake on the center rack for 30–40 minutes until the bacon is richly caramelized and crispy. Once baked, remove from the oven and transfer the bacon strips to a wire rack to cool completely. Reserve 0.5 cup of the strips for finishing, and chop the remaining bacon into fine crumbs.

In a small saucepan, whisk together water and 30 g of flour. Cook over medium heat, whisking constantly for 4–5 minutes, or until a thick slurry forms. Transfer the tangzhong to a bowl and let it cool.

In a stand mixer bowl, combine the remaining 440 g of flour, granulated sugar, yeast, and salt. Add the egg, milk, and cooled tangzhong. Mix on low speed with a dough hook for 2 minutes until a cohesive dough forms.

With the mixer running, add the softened butter in 0.5-tablespoon increments, allowing each piece to integrate before adding the next. Continue kneading for 8–10 minutes until the dough is smooth and elastic, sticking only to the bottom of the bowl. Adjust with flour or milk if needed.

Form the dough into a smooth ball, place it seam-side down in a lightly buttered large bowl. Cover and let it rise in a warm area for 1 hour or until it doubles in size.

Turn the dough onto a lightly floured surface and roll it out into a rectangle about 38 x 46 cm, with the long side closest to you.

In a mixing bowl, combine room temperature butter, brown sugar, and cinnamon until smooth. Spread the filling evenly over the dough, leaving a 2.5 cm border along the top edge. Sprinkle the crumbled candied bacon evenly over the filling.

Using a pizza cutter, slice the dough into twelve strips, each about 4 cm wide. Roll each strip away from you and arrange them in a parchment-lined 23 x 33 cm pan.

Cover the pan with plastic wrap and let the rolls proof for 1 hour at room temperature, or until nearly doubled in volume. Meanwhile, preheat the oven to 162°C.

Bake the rolls on the center rack for 24–30 minutes or until they are golden brown on top. Let them cool in the pan set over a wire rack.

In a medium bowl, blend the remaining butter and cream cheese until creamy. Incorporate the powdered sugar, then whisk in the maple syrup and bourbon, adjusting the bourbon to taste based on your desired flavor intensity.

Spread the frosting over the lukewarm rolls and garnish with the reserved candied bacon strips. Serve immediately and enjoy!