Place the bacon in a shallow dish and pour the bourbon over it. Seal the dish and refrigerate overnight. Once ready, remove the bacon, pat it dry, and discard the bourbon.

In a large skillet, cook the bacon in batches over medium heat until it’s nearly crispy but still pliable. Transfer the bacon to paper towels to drain, then discard all but 1 teaspoon of the drippings.

Preheat the air fryer to 350°F. Separate the dough into 8 rolls and set aside the icing packets. Unroll the dough into long strips, shaping each strip into 6x1-inch pieces. Place one strip of bacon on each dough strip, trimming the bacon as necessary. Reroll the dough into spirals and pinch the ends to seal. Repeat with the remaining dough. Place 4 rolls on an ungreased tray in the air fryer basket and cook for 5 minutes. Flip the rolls and cook for an additional 4 minutes until golden brown.

While the rolls cook, combine the pecans and maple syrup. In another bowl, mix the ginger with the icing packet contents. In the same skillet, heat the remaining bacon drippings over medium heat. Add the pecan mixture and cook, stirring frequently, for 2-3 minutes until lightly toasted.

Once the rolls are done, drizzle half the icing over the warm cinnamon rolls and top with half the toasted pecans. Repeat with the second batch.