In a bowl or measuring cup, combine the warm milk and yeast. Let the yeast dissolve and begin to ferment for 10 minutes. Add the eggs and melted butter, whisking them to combine.
Sift the flour over a large mixing bowl and combine it with the sugar and salt. slowly add the liquid ingredients to the dry ingredients, mixing until a smooth dough forms. Add additional flour as needed, so the dough doesn’t stick to the sides of the bowl. Cover and proof the dough for 3 hours, doubling in size.
Roll the dough into a rectangular shape and 1/4-inch thick. Evenly spread the softened butter over surface of the dough, sprinkle with brown sugar, cinnamon, and bacon. Tightly roll the dough from the bottom up. Slice the roll to produce 2-inch-thick rounds, placing them in a baking dish with ½-inch spacing. Once the dish is full, press down on the rolls, mushing them together. Cover loosely with plastic wrap or a towel and let rise 30 minutes to an hour before baking.
Preheat the oven to 325 degrees, then bake for 12-15 minutes, or golden brown. Let it cool slightly before frosting.