These sweet little buns are made with croissant dough, making them an easy, yet elegant, addition to a breakfast or brunch menu. They’re even good on their own, paired with coffee, tea or mimosas. They get a savory contrast with a topping of bacon, making them so undeniably addictive.
To save time, Pillsbury Crescent Dough Sheets can be used to make these little buns, which can be an elegant addition to any breakfast or brunch spread.
Makes About 1 Dozen Buns
1/2 cup butter, melted and divided
1/2 cup granulated sugar
3/4 cup creamed honey*
2 Tablespoons cinnamon
1/8 teaspoon salt
1 1/2 tablespoons finely grated orange zest
2 pounds of prepared Pillsbury Crescent Dough
9 slices bacon, cooked, drained and diced
1/2 cup pecans, walnuts or almonds, roughly chopped
Light brown sugar for coating
Prepare 12-cup muffin tin by brushing bottom and sides of each cup with melted butter. Add one teaspoon of granulated sugar to each muffin cup and shake/swirl to evenly coat each cup; tap out excess sugar.
In medium bowl, combine remaining melted butter, honey, cinnamon, salt and orange zest.
On lightly floured surface, roll out the cresent dough to approximately 6 x 18-inch rectangle, 1/4 inch thick. Evenly brush dough with about 1/8 inch butter-honey blend and sprinkle with bacon and nuts.
Starting with long side of dough, roll rectangle into cylinder and slice into 1 1/2inch discs. (Buns may then be frozen on covered sheet pan). Fit each disc into prepared muffin tin with swirl facing up. Allow rolls to rise in warm but not hot place until 1 1/2 times their original size, for about 45 minutes to an hour.
Preheat oven to 375°F.
Place muffin tin on parchment covered sheet pan; bake about 30 minutes or until tops are just lightly browned. Remove from oven and immediately turn buns out onto clean sheet pan and let cool 5 minutes. While still warm, toss buns in light brown sugar to coat.
Substitute 1/2 cup clear honey mixed with 1/2 cup sugar to make a spreadable honey.