Cook the smoked bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove and let cool, then toss with light brown sugar, pure maple syrup, bourbon, and black pepper.

Spread the bacon mixture onto a baking sheet and bake at 350°F (175°C) for 15–20 minutes until caramelized. Let cool.

Prepare tangzhong by whisking together flour and water in a saucepan over medium heat until thickened, about 3–5 minutes. Remove and cool.

In a bowl, mix remaining flour, granulated sugar, yeast, and salt. Add milk, egg, butter, and tangzhong. Mix until shaggy, then knead for 5–7 minutes.

Let the kneaded dough rise in a greased bowl for about 1 hour until doubled in size.

Punch down the dough, roll it out, spread with butter, sprinkle with cinnamon and bacon mixture, then roll and slice into 1½ inch pieces.

Arrange sliced rolls in a greased baking dish, cover, and let rise for 30–45 minutes until puffed.

Bake at 350°F (175°C) for 25–30 minutes until golden brown and bubbly. Let cool in the pan.

Beat together cream cheese, butter, powdered sugar, bourbon, and syrup until smooth for frosting.

Drizzle frosting over warm rolls and top with reserved crumbled bacon before serving.