→ Dough

• 440 g all-purpose flour
• 67 g granulated sugar
• 2 tsp instant yeast
• 0.75 tsp fine sea salt
• 120 ml whole milk , room temperature
• 1 large egg , room temperature
• 4 tbsp unsalted butter , softened

→ Cinnamon Sugar Filling

• 113 g unsalted butter , room temperature
• 135 g light brown sugar
• 2 tsp ground cinnamon
• 1 cup crumbled candied bacon , reserved

→ Bourbon Maple Frosting

• 56 g unsalted butter , room temperature
• 57 g cream cheese , room temperature
• 95 g powdered sugar
• 2.5–5 ml bourbon whiskey (adjust to taste)
• 30 ml pure maple syrup
• 0.5 cup candied bacon strips , reserved

Instructions

1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Arrange the bacon slices in a single layer on the prepared tray.
2. In a bowl, combine the brown sugar , maple syrup , bourbon whiskey , and black pepper . Stir until smooth.
3. Evenly spread the mixture over the bacon slices using a brush or spoon.
4. Bake on the center rack for 30–40 minutes , flipping halfway through, until the bacon is caramelized, crisp, and sticky.
5. Remove from the oven and transfer the bacon strips to a wire rack to cool completely. Reserve 0.5 cup of strips for garnishing, then finely chop the remaining bacon into crumbs.

1. In a small saucepan, whisk together the water and flour until smooth.
2. Cook over medium heat, whisking constantly, for 4–5 minutes , or until the mixture thickens into a paste-like slurry.
3. Transfer the tangzhong to a bowl and let it cool to room temperature.

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