HEAT milk to 90ºF. Add to yeast in small bowl; stir until dissolved.
COMBINE flour and salt in bowl of upright mixer fitted with dough hook attachment. Whisk eggs, butter and granulated sugar in separate medium bowl; add to flour mixture along with the milk mixture. Knead with mixer until mixture forms smooth dough, adding more flour, 1 Tbsp. at a time, if necessary. (Dough should be soft and slightly sticky to the touch.) Divide dough into 6 balls (or into 3 balls for trial recipe), about 14 oz. each. Place balls in 2 hotel pans sprayed with pan release (or in 1 prepared hotel pan for trial recipe); cover and place in warm place to let rise 1 hour.
MIX brown sugar and cinnamon. Punch down dough balls. Roll each ball into 12x8-inch rectangle on lightly floured surface; brush with 2 oz. butter, then top with 2 Tbsp. brown sugar mixture and 2/3 cup bacon pieces. Roll up dough, starting at one long side and brushing edge of other long side of rectangle lightly with water to help seal seam in each log.
CUT each log into 8 slices. Place 24 slices, cut-sides up, in each of 2 greased parchment-lined half-sheet pans (or in 1 prepared pan for trial recipe); cover. Let rise in warm place 30 to 40 min.
BAKE in 325ºF convection oven 20 to 25 min. or until tops are lightly browned.
CREAM Cheese Icing & Topping: Beat all ingredients except bacon in mixing bowl fitted with paddle attachment until well blended; spread onto tops of warm rolls. Heat bacon in saute pan until crisp; drain. Sprinkle over rolls.