In a large mixing bowl, combine the cinnamon roll dough ingredients, including softened butter, egg, and salt. Mix until a smooth dough forms, then knead for about 5-7 minutes until elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for approximately 1 hour, or until it has doubled in size.

While the dough rises, cook the bacon in a skillet over medium heat until it's crispy, usually about 8-10 minutes. Remove and crumble once cooled.

Once your dough has risen, punch it down and transfer it onto a floured surface. Roll into a large rectangle, then spread a layer of softened butter over the surface, followed by brown sugar, cinnamon, and crumbled bacon.

Starting from one long edge, tightly roll the dough into a log, sealing the edges. Slice into 12 equal rounds and place in a greased baking dish.

Cover with a kitchen towel and let rise in a warm spot for about 30-45 minutes, or until puffy.

Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.

While the rolls are baking, whisk together bourbon and maple syrup for the glaze. Drizzle over warm rolls once they are done baking.