In a small bowl, combine the warmed milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until frothy.

In a large mixing bowl, whisk together the all-purpose flour and salt.

In a separate bowl, whisk together the melted butter, eggs, bourbon, and the activated yeast mixture. Pour the wet ingredients into the dry ingredient bowl, stirring gently until a cohesive dough forms.

Transfer the dough to a floured surface and knead it for about 5 minutes or until it feels smooth and elastic.

Place the kneaded dough in a greased bowl and cover it with a clean cloth. Allow it to rise in a warm area for about 1 hour.

Combine the brown sugar, ground cinnamon, and crumbled beef bacon in a small bowl and set aside.

Once the dough has risen, gently punch it down and roll it out on a floured surface into a rectangle, about ¼ inch thick.

Spread the softened butter over the rolled-out dough, ensuring even coverage.

Evenly sprinkle the cinnamon-bacon mixture over the buttered dough, gently pressing to adhere.

Starting from one long side, carefully roll the dough into a tight log shape.

Cut the rolled dough into 12 equal pieces and place them in a greased baking dish.

Cover the baking dish with a cloth and let the rolls rise for another 30 minutes. Preheat your oven to 350°F (175°C).

Once the rolls have risen, place them in the preheated oven and bake for 20 to 25 minutes or until golden brown on top.

Mix the powdered sugar with maple syrup in a small bowl to create a smooth glaze.

Remove the rolls from the oven and drizzle the maple glaze generously over the warm rolls.