Preheat the oven to 375 F/ 190 C 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 the pan from the oven and use tongs to transfer the bacon to a wire 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 of the bacon into crumbs (discarding any blackened ends).

In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Add the egg, milk, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball. With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate into the dough before adding more. Continue kneading for another 8-10 minutes or until the dough looks smooth and elastic. Let the dough rise until doubled in size.

Roll the dough out, spread the cinnamon sugar filling, bacon crumbles, and roll up the dough. Cut into strips, place in a baking pan, let rise, then bake at 325 F/162 C for 24-30 minutes. Make the bourbon glaze by mixing butter, cream cheese, powdered sugar, maple syrup, and bourbon. Spread over warm rolls and top with candied bacon strips.