First, place the butter and milk into a small saucepan, heating gently until all the butter has melted. Leave to cool until lukewarm. Add the flour, sugar and ground cardamom into a large mixing bowl then place the yeast on one side, and the salt on another - this is crucial as the salt can damage the yeast, preventing a good rise.
Beat the two eggs into your cooled milk/butter liquid then add to your dry ingredients (mixing as you pour) until you have a sticky dough. Place the dough onto a slightly greased work surface (to avoid sticking) then knead for around 10 minutes until you have a soft, smooth, elasticated dough. Place into a greased bowl and pop into a warm place to prove for 1 - 2 hours. You can increase the proving slightly by popping a damp tea towel on top of the bowl, or just use cling film.
Once the dough has doubled in size, turn out and knead a couple of times to rid of any air bubbles and roll out to a 40/50cm long and 20/30cm wide rectangle - now it is time for the filling! Mix together the brown sugar and ground cinnamon into a bowl and spread your softened butter onto the flattened dough, covering the entire surface. Sprinkle all of the cinnamon sugar on top of the butter and flatten slightly with the palms of your hand or a flat plastic spatula so it sticks to the butter.
Once the filling is in place, roll the dough tightly towards you (so starting length ways) and you will end up with a long sausage shape. Trim the edges and if serving individually, cut 8 5cm wide rolls or 10-12 4cm rolls if packing into a round tin. Place the rolls onto a lined baking tray with room to spread or tightly into a round 23cm wide tin and cover with cling film so they can prove for 45 minutes. Preheat your oven to 180 degrees C/gas mark 6.
Once doubled in size, brush with a beaten egg and pop into the oven for 15 minutes or until golden brown in colour and the cinnamon sugar is bubbling and oozing out of the pastries. Leave to cool and make the maple icing by mixing together the syrup, icing sugar and a splash of water - it should be quite runny so it is easy to drizzle over the tops of the buns.
For a finishing touch, mix together soft brown sugar and maple syrup to create a brown sticky glaze and coat one side of the bacon rashers. Place the rashers onto a metal rack (glazed side up) and place in the oven for 10 minutes. Once the time is up, rotate the bacon and coat the other side with the maple glaze. Place back in the oven for another 10 minutes, then continue to rotate and glaze on and off for another 5-10 minutes. Remove from the oven when the bacon looks glassy and the sugar has crystallised around the edges. Leave to cool.
Drizzle the cooled pastries with the maple icing before sprinkling with candied bacon for a delicious and alternative morning treat. Ideally, they will be gobbled in one day but if you are not up to the challenge the pastries can be consumed the next day but I would recommend reheating slightly or blasting in the microwave for 10 seconds.