Bacon Maple Cinnamon Rolls

1) In a large bowl, dissolve yeast in warm water (temperature is important!), about 10-15 min. In a small saucepan, heat the buttermilk until warm to the touch (do not exceed that 110 degrees). 2) Combine the flour, salt and baking soda in a separate bowl (I use a whisk to blend it before adding to the wet mixture) 3) Pour oil, applesauce, and buttermilk into the bubbly yeast mixture; mix well. Stir the flour mixture into the liquid 1/2 to 1 cup at a time, until a soft dough forms (if using a stand mixer, continue to let it run for a few more min). 4) Turn dough out onto a lightly floured surface and knead 20 times (unless using a stand mixer). Cover and let rest for 15 minutes. 5) In a small bowl, stir together the bacon grease, butter, brown sugar and cinnamon until a sugar "paste" is created. 6) On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough. Add 1-1 1/2 slice lengthwise of the bacon (you can pre-cook it slightly and then add it) for every "roll" that you plan to cut, leaving about 1/2" space between OR overlap. 7) Once the bacon is layered on to, roll up into a log and pinch the seam to seal. Slice into 1-2 inch pieces and place cut side up in a lightly greased 10x15 baking pan or two 9" round cake pans. Cover and let rise 30 minutes or cover and refrigerate overnight (take out for 30 min before baking). If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 20 to 25 minutes, until golden brown.