• Cook bacon crisp. Allow to cool then cut to crumble it.
• Divide crumbled bacon. One cup for filling, the remainder for the topping.

The Dough

• Heat the milk to about 115 degrees F and pour into the stand mixer bowl. Add two tablespoons of sugar and stir until the sugar is dissolved.
• Add 1 tablespoon of instant dry yeast to stand mixer bowl.
• Allow the yeast to bloom for about 5-7 minutes until yeast mixture is bubbly.
• Beat 1 egg
• When the yeast mixture is ready add to the bowl the 3 1/2 cups flour, the beaten egg, the butter, and the salt.
• Having the dough hook attached, mix on low until it has combined then turn the mixer to medium speed.
• Continue to add additional flour, a little at a time (about a couple of tablespoons), until you see it cleaning the sides and bottom of the bowl.
• Mix for 5 additional minutes
• When done mixing, remove the dough from the stand-up mixer bowl. Shape it with your hands into a ball and place it in a greased bowl, turning it to totally coat.
• Cover with a damp towel or plastic wrap and place in a dry, warm place.
• Allow the dough to rise until almost doubled.

The Filling

• In a small bowl combine the brown sugar, cinnamon, and maple extract. Whisk together until well combined and set aside until the dough is ready.

Making the Maple Bacon Cinnamon Rolls

• Preheat the oven to 350 degrees F
• Take the dough and punch down on a very lightly floured surface. Using a rolling pin, shape it into a 12-inch by 18-inch rectangle.
• Lay some parchment paper inside a 9x13 inch baking dish with some hangover. This will act as a sling when removing the baked cinnamon rolls. Set it aside.
• Using your fingers, spread the room temperature butter over the dough, leaving about an inch bare along the long edge of the dough.
• Using your buttery hand, rub the remaining butter all around the baking pan and parchment paper, coating all the edges.
• Sprinkle the cinnamon roll filling over the dough. Again, leave an inch bare along the long edge of the dough.
• Sprinkle the 1 cup of bacon across the surface of the dough just as you did with the cinnamon and brown sugar mixture.
• Using a rolling pin, lightly roll across the surface of the dough pressing the bacon into the cinnamon brown sugar mixture
• Starting at the long edge furthest away from you, begin to roll the dough towards you. Continue to roll it until you reach the end.
• Reposition the log seam side down on your surface.
• Cut the cinnamon roll log in half. Next, cut those two sections in half as well, leaving you with four sections.
• Trim each edge of the two pieces to the far left and right, removing the uneven sections.
• Making two cuts, cut each section into three equal sizes.
• Turning them on their sides, place them into the baking dish spacing them equally.
• Cover with a damp towel or plastic wrap and place in a warm, dry area to proof. Allow to proof until the sides are touching, about 15-20 minutes.
• Place in a preheated 350 degrees F oven and bake for 15-17 minutes until the maple bacon cinnamon rolls start to get a slight golden brown.

Prepare The Maple Icing While Rolls Are Baking

• In a medium bowl, add softened butter, cream cheese, and maple extract. Using a hand mixer, beat until light and creamy.
• Add the powdered sugar and continue to beat until it’s smooth and creamy.
• Add a tablespoon of whole milk to the mixture and beat for about 30 seconds and check the consistency. If you want it to be more loose and drizzly than what you see, add an additional tablespoon of milk and beat for an additional 30 seconds.

To Finish

• When the rolls are done baking remove them from the oven. Remove them from the baking dish using the parchment sling and place them on a flat surface.
• Spread the maple glaze (icing) over the cinnamon rolls.
• Sprinkle the reserved bacon over the icing to your preference.
• Serve and enjoy!