1-First, start with the candied bacon: Coat 1 pound of thick-cut bacon with a mixture of 1/2 cup brown sugar, 4 tablespoons maple syrup, 2 tablespoons bourbon, and 1 teaspoon cracked black pepper. Bake it at 375°F for 30-40 minutes until crispy, then cool and prepare some for topping and crumbing the rest. This step adds that smoky crunch that makes these rolls unforgettable!

2-Next, prepare the tangzhong by whisking 1/4 cup all-purpose flour with 3/4 cup water over medium heat until it forms a thick paste it’s a secret to super fluffy dough! Then, for the main dough, combine 3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 3/4 teaspoon fine sea salt. Add 1/2 cup whole milk, 1 large egg, and the tangzhong, kneading for 2 minutes to form a rough ball, then gradually work in 4 tablespoons of softened unsalted butter until smooth, about 8-10 minutes.

3-After that, let the dough rise in a greased bowl until doubled, around 1 hour. Roll it into a 15×18 inch rectangle, spread on the cinnamon sugar filling mix 1/2 cup unsalted butter, 2/3 cup light brown sugar, and 2 teaspoons cinnamon, then sprinkle with 1 cup crumbled candied bacon. Cut into 12 strips, roll them up, and place in a lined 9×13 inch pan for the second rise, about another hour.

4-Preheat your oven to 325°F and bake for 24-30 minutes until golden. While they cool slightly, whip up the frosting by beating 4 tablespoons unsalted butter and 2 ounces cream cheese until smooth, then mix in 3/4 cup powdered sugar, 2 tablespoons maple syrup, and 1/2 to 1 teaspoon bourbon. Spread it over the warm rolls and top with 1/2 cup chopped candied bacon voila, you’re done!