- For the buns:
- 3 Tablespoons unsalted butter, melted
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, roughly chopped
- 3 teaspoons cinnamon
- 1 – 8 ounces package crescent roll sheets
- 6 thick-cut bacon slices
- 6 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 5 tablespoons heavy cream
- 5 tablespoons maple syrup
- 1/8 teaspoon fine salt
- Preheat the oven to 400ºF.
- Spray a large (6 ) muffin tin with non-stick cooking, set aside.
- Cook the bacon in a large saucepan over medium heat until just about crispy (it will continue to cook when it is baked). Transfer to a paper towel-lined plate.
- Melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk to combine. Cook, whisking occasionally, until the edges of the mixture start bubbling, about 4 minutes. Remove the pan from the heat and whisk in the cream, maple syrup, and salt.
- Place 2 tablespoons in each of 6 muffin tins. Divide diced bacon into each pan; set the pans aside.
- Unroll crescent sheet onto a large cutting board. Brush with melted butter, then sprinkle it with brown sugar, cinnamon and pecans.
- Starting on one of the long ends, tightly roll up the crescent dough , jelly roll style. Cut the roll into 6 equal pieces.
- Place each piece, in each of six muffin cups on top of bacon brown sugar mixture. Place the muffin pan on a baking sheet lined with tin foil. (just incase it bubbles over) and bake on the center rack for 25 to 30 minutes until the buns are golden brown and filling is bubbly.
- Remove the sticky buns from the oven and allow them to cool in the pan for about 5 minutes (any longer and they may stick in the pan), then invert the pan onto the parchment paper-lined baking sheet, scraping out any topping from the cups.
- Garnish with extra bacon and pecans if desired.