Finely dice the bacon.

Cut the butter into cubes and leave at room temperature to soften.

Lightly grease the muffin tin.

Fit the Spiral Dough Tool to the machine.

Add the first item of Ingredients 1 (bacon) into the saucepan.

Cook over a medium heat for 10 minutes, stirring frequently, until crispy.

Strain the fat into a heatproof bowl through a sieve, reserve the crispy bacon bits.

Set aside the fat to cool completely.

Add the remaining items of Ingredients 1 (milk, maple syrup, butter) into the saucepan.

Heat over a low heat for 1 minute until incorporated.

Remove from the heat and set aside.

Add the first item of Ingredients 2 (egg) into the medium saucepan.

Using a fork, combine gently with the milk mixture.

Add the next 2 items of Ingredients 2 (flour, yeast) into the 7L Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 30 seconds until combined.

With the machine running, gradually add the egg and milk mixture into the Mixer bowl.

Mix on speed 1 for 10 minutes until the dough is smooth and elastic.

Cover bowl with a damp tea towel.

Prove in a warm place for 1 hour or until doubled in size.

Add the first 3 items of Ingredients 3 (butter, sugar, cinnamon) into the 5L Mixer bowl.

Transfer the reserved bacon fat into the Mixer bowl

Remove the Spiral Dough Tool from the machine, fit the Creaming Beater.

Mix on speed 4 for 2 minutes or until smooth and creamy.

Transfer dough to a lightly floured worksurface.

Roll the dough out to a 50 x 50 cm square.

Spread the filling over the surface, leaving a 3 cm border at one side.

Sprinkle the dough with 2/3 of the bacon bits.

Roll up tightly towards the unfilled border.

Using a sharp knife, cut the roll into 12 equal pieces.

Pull the end of the dough out and underneath the scroll.

Transfer to the muffin tin.

Repeat with the remaining rolls.

Prove in a warm place for 30 minutes.

Preheat the oven to 190ºC.

Bake for 20 minutes at 190ºC until golden brown.

Remove from the oven and let cool in the tin for 10 minutes.

Retrieve, clean the 5L Mixer bowl and fit the Creaming Beater.

Add the first 2 items of Ingredients 4 (maple syrup, icing sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine.

Mix on speed 2 for about 1 minute until smooth.

With the machine is running, add the remaining item of Ingredients 4 (water) into the Mixer bowl.

Mix on speed 2 for about 30 seconds until thick and pourable.

Drizzle the rolls with the glaze mixture.

Scatter with the reserved bacon bits.

Let the buns cool completely on a wire rack.

Serve.