Preheat the oven to 375 F and line a baking sheet with parchment paper. Lay the uncooked bacon strips on the pan.

In a small bowl, combine the sugar, maple syrup, bourbon, and black pepper; spread it over the bacon slices. Bake for 30-40 minutes, or until the bacon is crispy. Remove from oven and transfer bacon to a cooling rack to cool completely.

Once cool, cut a few pieces into strips for the tops of the rolls (about ½ cup) then chop the rest into crumbs.

In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat for 4-5 minutes until a paste-like slurry forms. Scrape it into a bowl and set aside.

In a stand mixing bowl, mix together flour, sugar, yeast, and salt. Add egg, milk, and tangzhong, kneading on low speed for 2 minutes until a rough ball forms.

Add softened butter ½ tablespoon at a time while mixing on low, continue kneading for another 8-10 minutes until smooth and elastic.

Remove from bowl, shape into a smooth ball, and place in a lightly buttered bowl. Cover with plastic wrap and let rise for about 1 hour, or until doubled in size.

Roll dough into a 15x18 rectangle, with the longest side closest to you.

Combine butter, brown sugar, and cinnamon until smooth. Spread filling across the dough, leaving a 1-inch border at the top.

Sprinkle crumbled bacon over the top, cut into 12 strips, and roll each away from you. Transfer to a baking pan.

Cover pan with plastic wrap and let rise for another hour. Preheat oven to 325 F.

Bake rolls for 24-30 minutes until golden brown. Cool on a wire rack while making glaze.

Combine butter and cream cheese until smooth, mix in powdered sugar, maple syrup, and bourbon. Spread glaze over warm rolls and top with reserved bacon strips.