On a pan, roast the whole jalapenos in 400F oven for 15 minutes, where the skin blisters
Immediately place in a bowl with plastic wrap to steam and loosen the skin for at least 15 minutes
Peel skin off.
Slice jalapeno in half lengthwise. Trim off stem, use a small spoon to scrape jalapeno seeds.
Finely dice jalapenos.
Partially cook scrambled eggs in a frying pan, so it is partially runny, place into bowl and set aside.
Once dough is doubled, gently roll dough out into 24”x 16” rectangle that is ¼” thick
Using fingers, lay out cream cheese cubes and spread cream cheese across the dough (this works best when cream cheese is room temperature and soft)
Crumble and spread partially cooked scrambled eggs on dough
Spread jalapenos, bacon crumble and shredded cheese (optional) onto the dough.
Roll dough along the long edge and pinch the end of the dough to the roll and allow to sit on the seam.
Slice into 12 pieces across the roll or 1.5” across the roll, place rolls with spiral showing into 13x9 greased or parchment laid pan with spaces in between or 2 10” dutch ovens
Allow the rolls to rise for 1 hour (this will mostly fill in the gaps).
Preheat oven to 375F.
Bake rolls for ~30 minutes until dough is 195F and rolls are browned on the top.