In a small bowl, combine the warmed milk and granulated sugar, then sprinkle the active dry yeast over the top. Allow the mixture to sit for 5-10 minutes until it becomes frothy.

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

In a separate bowl, whisk together the melted butter, eggs, and the frothy yeast mixture. Then add the bourbon.

Gradually pour the wet mixture into the bowl of dry ingredients, stirring gently until the dough begins to come together.

Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic.

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

In a small bowl, mix together the brown sugar, ground cinnamon, and crumbled beef bacon.

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Spread the softened butter evenly across the rolled-out dough.

Sprinkle the prepared filling mixture over the buttered dough, spreading it out evenly.

Starting from one long edge, roll the dough into a log shape, keeping it as tight as possible.

Slice the log into 12 equal pieces and arrange them in a greased baking dish.

Cover with a damp cloth and let the rolls rise in a warm spot for an additional 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown.

In a small bowl, whisk together the powdered sugar and maple syrup to create a smooth glaze.

After removing the rolls from the oven, let them cool for a few minutes before drizzling the glaze generously over the warm rolls.