Mix warm water and yeast in a small bowl; set aside for 5 minutes to soften the yeast. Mix milk, butter, sugar and salt; heat until hot (100° to 110° F). Pour into large mixer bowl. Add yeast mixture, eggs and 4 cups of flour. Beat on medium speed for 3 minutes until smooth. Gradually add enough remaining flour to make a soft dough. Knead the dough with a stand mixer with a dough hook or on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. Place the dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft-free place and let rise for about 45 to 60 minutes, until doubled in size. While the dough is rising, prepare candied bacon. Preheat the oven to 325 degrees. Place bacon in a large bowl and coat with brown sugar. Cover the baking sheet with aluminum foil. Place the bacon strips on the pan. Bake at 325 degrees for 30 minutes or until bacon is golden brown and crispy. Transfer bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon juice in a small bowl to cool. Crumble bacon when cool enough to handle.
Combine brown sugar, spices and salt in a small bowl. Set aside.
Prick dough and turn out onto a lightly floured surface. Divide dough in half; roll each half into a 12 x 9-inch rectangle. Brush surface with butter; sprinkle each rectangle with an equal amount of brown sugar mixture and crumbled bacon. Roll out dough starting with long side; press seams together to seal. Cut each log into 9 equal slices. Place 9 rolls each (cut side down) in a greased 13 x 9-inch baking pan. Cover and let rise for about 30 to 45 minutes in a warm, draft-free place until doubled.
Bake in a preheated oven at 350° F for 18 to 20 minutes or until lightly browned (internal bun temperature should reach 190° F). Cool 10 minutes in pans; invert onto a large serving platter or parchment paper-lined surface and freeze.
To make frosting, combine powdered sugar and syrup in medium bowl. Stir in enough milk to achieve desired consistency.
