Prepare Candied Bacon: Cook bacon in a skillet until crispy, then toss with brown sugar, maple syrup, bourbon, and black pepper. Bake at 375°F for 10-15 minutes until caramelized.

Make Tangzhong: Whisk together 1/4 cup of flour and 1/2 cup of water in a saucepan over medium heat until thickened. Cool completely.

Mix Dough Ingredients: Combine flour, sugar, yeast, and salt in a bowl. Add milk, egg, butter, and tangzhong; mix until combined and knead until smooth.

First Rise: Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour until doubled.

Roll Out Dough: Punch down dough, roll out into a rectangle, spread butter, and sprinkle with cinnamon and candied bacon.

Shape Rolls: Roll tightly, cut into 1-1.5 inch pieces, place in greased baking dish, and let rise for about 30-45 minutes.

Bake: Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown.

Prepare Frosting: Beat together cream cheese, butter, powdered sugar, bourbon, and maple syrup until creamy.

Finish Rolls: Allow rolls to cool slightly, drizzle with frosting, and sprinkle with reserved candied bacon.