In a small bowl, combine 1 cup of warmed whole milk with ¼ cup of granulated sugar. Sprinkle the 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, combine 4 cups of all-purpose flour and 1 teaspoon of salt, stirring well to blend them evenly.

In another bowl, whisk together the melted ¼ cup of unsalted butter, 2 large eggs, ¼ cup of bourbon, and your frothy yeast mixture. Stir everything together until it’s smooth and well-combined.

Gradually add the wet mixture to the flour and salt blend, stirring until a dough forms.

Knead the dough on your floured surface for about 5 minutes until it feels smooth and elastic.

Place the dough in a greased bowl, covering it with a clean cloth. Let it rise in a warm place for about 1 hour, or until it doubles in size.

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

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 ¼ cup of unsalted butter evenly over the rolled-out dough.

Sprinkle the cinnamon-bacon mixture evenly over the buttered dough, gently pressing it down.

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

Using a sharp knife, cut the rolled dough into 12 equal pieces. Arrange them in a greased baking dish.

Cover the baking dish with a cloth and allow the rolls to rise for another 30 minutes.

While the rolls are rising, preheat your oven to 350°F (175°C).

Bake the rolls for 20-25 minutes or until they are golden brown and puffed up.

While the rolls bake, mix ¼ cup of powdered sugar with ½ cup of maple syrup in a small bowl to create a sweet glaze.

Once the rolls are out of the oven, drizzle the maple glaze over them while they’re still warm.