Preheat your oven to 350°F (175°C). Arrange thick-cut bacon strips on a lined baking sheet and coat with brown sugar, maple syrup, bourbon, and a pinch of black pepper. Bake for 20-25 minutes until crispy.

Allow to cool slightly and chop into bite-sized pieces for the filling.

Combine ¼ cup of all-purpose flour and ¾ cup of water in a saucepan. Cook over medium heat, stirring constantly until thick, about 2-3 minutes. Let cool before incorporating into dough.

In a stand mixer, combine 3.5 cups of all-purpose flour, 2 teaspoons of instant yeast, 0.5 cup of sugar, and 1 teaspoon of salt. Add in 1 egg, 1 cup of whole milk, and the cooled tangzhong mixture. Mix until combined and knead on medium until smooth, about 8-10 minutes.

Gradually incorporate 0.5 cup of softened unsalted butter into the dough, mixing continuously until velvety, about another 5 minutes.

Transfer the dough to a greased bowl, cover, and let rise in a warm environment until doubled, about 1 hour.

After rising, punch down the dough and roll it out into a large rectangle, about ½ inch thick.

In a bowl, mix 0.5 cup of brown sugar, 2 teaspoons of cinnamon, and a pinch of salt. Spread over the rolled dough and sprinkle with chopped candied bacon.

Roll the dough from one long edge into a tight log and slice into 12 pieces. Place cut side up in a greased pan.

Cover rolls loosely and let rise again until doubled, around 1 hour.

Preheat your oven to 375°F (190°C). Bake rolls for about 25-30 minutes, until golden brown and puffed.

Mix together 4 ounces of softened cream cheese and 0.25 cup of unsalted butter until smooth. Gradually add 2 cups of sifted powdered sugar, 3 tablespoons of maple syrup, and 1 tablespoon of bourbon, mixing until creamy.

Once out of the oven, spread frosting on warm rolls, allowing it to melt in. Top with any remaining candied bacon and serve warm.