Cook the smoked bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate.

In a bowl, mix light brown sugar, pure maple syrup, bourbon, and black pepper. Toss crispy bacon in this mixture and spread on a lined baking sheet. Bake at 350°F for 10-15 minutes until caramelized.

In a saucepan, combine 1/4 cup of the all-purpose flour with 1/2 cup of water. Whisk over medium heat until thickened, about 2-3 minutes. Let cool.

In a large bowl, combine remaining all-purpose flour, granulated sugar, instant yeast, and fine sea salt. Add cooled tangzhong, whole milk, egg, and softened butter. Mix until sticky, then knead for 8-10 minutes.

Place the kneaded dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

After rising, punch down the dough, roll it out to 1/2 inch thick, spread softened butter, sprinkle cinnamon and crumbled candied bacon.

Roll the dough tightly from the long edge and slice into 1-1.5 inch pieces. Place in a greased baking dish and let rise again for about 30 minutes.

Preheat oven to 350°F. Once rolls have risen and puffed up, bake for 25-30 minutes until golden brown.

Prepare frosting by mixing softened butter, cream cheese, powdered sugar, bourbon, and maple syrup until smooth and creamy.

Once rolls are baked, drizzle frosting over warm cinnamon rolls and sprinkle with remaining candied bacon. Serve warm.