In a small bowl or liquid measuring cup combine the milk and yeast. Give it a little stir and let it sit for 5 minutes. It should bubble up, if not your yeast isn't any good.

In a large bowl combine the sugar, butter, salt, egg, flour and yeast mixture. Stir by hand until the dough forms a nice soft ball. Adding in more flour if necessary. Don't add in to much flour though. The dough should be slightly sticky to the touch.

Turn out onto a well floured work surface and knead for 10 minutes. Cover with a damp cloth and allow to rise for 30 minutes or until doubled. A warm area will make the dough rise faster.

Punch the dough down and roll to a 18x20 inch rectangle. Spread with the 3 tablespoons of soft butter. Mix the brown sugar and cinnamon together and sprinkle over the butter. Drizzle the maple syrup over the brown sugar mixture. Lay the bacon across the dough.

Now carefully roll up and pinch seam to seal. Uusing a very sharp knife or scissors cut dough into 1 1/2 inch rolls. Place in two greased pie plates or a greased 9x13 baking pan. Cover and let rise until double, about 30 minutes.

Bake in a 350 degree oven for 25 minutes or until lightly golden on top. Let cool completely before frosting.