Prepare the Dough:

• In a bowl, combine the warm milk with 1/3 cup of granulated sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, until the mixture is foamy.

• In a large bowl, beat together the softened butter, remaining 1/3 cup sugar, eggs, and salt. Add the yeast mixture and mix until combined.

• Gradually add the flour, 1 cup at a time, until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.

• Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Prepare the Filling:

• While the dough is rising, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and crumble into small pieces. Set aside.

• In a small bowl, mix together the softened butter, brown sugar, cinnamon, nutmeg, bourbon, maple syrup, and crumbled bacon until smooth and well combined.

Assemble the Rolls:

• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (about 12×18 inches).

• Spread the prepared filling evenly over the dough, leaving about 1 inch at the top edge. Roll the dough up tightly into a log, starting from one of the long edges.

• Slice the rolled dough into 12 equal portions and place the rolls into a greased 9×13-inch baking dish.

Bake the Rolls:

• Cover the dish with a damp cloth and let the rolls rise for another 30 minutes. Preheat the oven to 350°F (175°C).

• Once the rolls have risen, bake for 25-30 minutes, or until golden brown and cooked through.

Prepare the Glaze:

• While the rolls are baking, whisk together the powdered sugar, bourbon, maple syrup, and a pinch of salt in a small bowl until smooth and drizzly.

Serve and Enjoy:

• Once the rolls are done baking, drizzle the glaze over the hot rolls and serve warm.