1 (12.4-oz) refrigerated cinnamon rolls with icing
½ c chopped pecans
2 T maple syrup
1 t minced fresh ginger root
Place bacon in a dish and add bourbon. Seal and refrigerate overnight.
Remove bacon and pat dry, discard bourbon.
Cooking in batches, place bacon in Enamel Roasting Pan. Set Cooking Rack in position.
Place pan in Bravo and cook at 350°F until nearly crisp but still pliable, about 8 minutes. Remove to paper towels to drain. Discard all but 1 t drippings.
Preheat Bravo to 350°F. Set to “Air Fry” and set Cooking Rack in position 2.
Separate dough into eight rolls. Reserve icing packet. Unroll spiral rolls into long strips. Pat the dough down to form 6 x 1-inch strips.
Place one bacon strip on each strip of dough, trimming bacon as needed. Re-roll to form a spiral. Pinch ends to seal. Repeat with remaining dough. Transfer four rolls to the Air Fry Basket and cook for 9 minutes.
While cooking, combine pecans and maple syrup in a bowl. In another bowl, stir ginger together with icing from packet. In a skillet, heat remaining 1 t bacon drippings over medium heat. Add pecan mixture and cook, stirring frequently until lightly toasted, 2-3 minutes.
Drizzle half of ginger icing over warm cinnamon rolls. Top with half of pecans. Repeat for the second batch.