Preheat oven to 325 degrees. Line a rimmed baking sheet with a silpat or aluminum foil.

In a small bowl, combine the bacon and brown sugar. Using your hands, make sure each piece of bacon gets coated in sugar. Lay the bacon slices flat on the baking sheet and sprinkle any leftover sugar on top.

Bake for 20 minutes until crispy. Remove from oven and allow to cool. Once cool, roughly chop the bacon and set it aside.

Increase the oven temperature to 350 degrees. Spray two donut pans with nonstick cooking spray.

Sift the flour, sugar, baking powder, cinnamon, and salt into a large bowl. In a small bowl, beat the egg with the butter, milk, and vanilla. Add the wet ingredients into the dry ingredients and stir to combine.

Spoon the batter into each donut space in the baking pan until just about 3/4 full. Bake for 17 to 20 minutes, or until just golden brown on the edges. Cool for approximately 3-5 minutes until tapping the donuts out onto a wire cooling rack.

For the glaze, whisk together the ingredients until well-combined.

To glaze each donut, hold the donut and dip into the glaze. Place the glazed donuts back on the wire cooling rack. Top with chopped candied bacon.