Prepare the Dough:

In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.

Add the melted butter, egg, flour, and salt to the yeast mixture. Mix until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapenos, crumbled bacon (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.

Roll Out the Dough:

After the dough has risen, punch it down and turn it out onto a lightly floured surface.

Roll the dough into a large rectangle, about 1/4 inch thick.

Fill and Roll the Dough:

Spread the jalapeno popper filling evenly over the dough, leaving a small border around the edges.

Starting from one long edge, tightly roll the dough into a log, similar to making cinnamon rolls.

Cut the log into 12 even slices using a sharp knife or dough cutter.

Prepare the Topping:

In a small bowl, combine the melted butter, panko breadcrumbs, smoked paprika (if using), and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated with the butter.

Assemble the Rolls:

Place the rolls on a parchment-lined or greased baking sheet, cut side up.

Sprinkle the breadcrumb topping over each roll.

Second Rise:

Cover the rolls loosely with a cloth and let them rise for an additional 20-30 minutes while you preheat the oven to 350°F (175°C).

Bake the Rolls:

Bake the rolls in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the cheese is bubbly.