In a small bowl, combine 1 cup of warmed whole milk with ¼ cup of granulated sugar. Sprinkle 1 packet of active dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center to easily incorporate the activated yeast mixture.

In another bowl, whisk together the melted butter, 2 large eggs, and the frothy yeast mixture. Add in ¼ cup of bourbon. Blend thoroughly before pouring into the dry ingredients.

Transfer the dough onto a lightly floured surface and knead for approximately 5 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a cloth and let it rise in a warm place for about 1 hour.

While the dough is rising, combine ½ cup of crumbled beef bacon, ½ cup of brown sugar, and 1 tablespoon of ground cinnamon in a small bowl.

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

Spread ¼ cup of softened butter over the rolled-out dough, covering all edges.

Sprinkle the cinnamon-bacon mixture evenly over the buttered dough and gently press the filling into the butter.

Starting from one long side, carefully roll the dough into a tight log shape. Cut the log into 12 equal pieces.

Place the cut rolls in a greased baking dish, cover with a cloth and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown on top.

While the rolls are baking, mix ¼ cup of powdered sugar and ½ cup of maple syrup in a small bowl for the glaze.

Drizzle the glaze over the warm rolls once they are done baking and have cooled slightly.