Layered Cinnamon Rolls with Maple Bacon

Ingredients:

• 8 thick strips bacon, cut crosswise into 0.5cm long pieces.
• 1 teaspoon olive oil
• 2 sheets of puff pastry, thawed but still cold
• 1/4 tbsp. maple syrup
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 0.5 cup golden raisins
• 1 large egg
• 1 cup powdered sugar
• 1 tbsp milk, add more if necessary

Preparation:

1. Preheat oven to 220°C.
2. Place the bacon in a frying pan and heat over medium-low heat. Add olive oil and cook the bacon until golden and crispy, about 10 minutes. Drain the bacon on paper towels. Don't drain the rendered fat.
3. Working with one sheet of dough at a time, place it on a clean kitchen towel. Brush the dough with melted butter, then drizzle with a little maple syrup, leaving a 1/2-inch border from the edge away from you.
4. Combine granulated sugar and cinnamon in a small bowl and generously sprinkle the greased surface of the dough with the cinnamon sugar. Top with half the fried bacon and raisins.
5. Beat the egg with 1 teaspoon of water in a small bowl. Brush the edge of the dough with egg wash. Starting with the side closest to you, roll the dough into a log, using a towel as a guide. Press the seam firmly at the bottom to seal. Cut the log into 6 equal pieces. Repeat with the second sheet of dough.
6. Grease a 6 x 8-inch baking dish with melted butter. Place 12 rolls in the dish. Brush the surface with the remaining beaten egg. Bake until the rolls are puffy and golden brown, about 25 minutes.
7. Glaze:
   
   Combine powdered sugar, milk, and a little of the remaining maple syrup in a small bowl until the mixture reaches the consistency of glaze (add more milk if needed). After removing the buns from the oven, brush them with the glaze.