Bacon, Brown Sugar and Honey Buns
I apologize. As many of you know, we celebrate Bacon Wednesday every week at CRC World Headquarters, where I work. There are 52 weeks in a year and that requires a lot of imagination coming up with bacon recipes. This may be one of our greatest hits. It combines the salty fatty bacon with a butter, brown sugar and honey glaze and little pillows of crescent roll dough. How bad could that be?
Actually, it’s very very bad in a deliciously good way. The dough comes out like a Krispy Kreme doughnut saturated in butter and brown sugar with crowns of crumbled bacon on the top.
I am embarrassed to tell you that I took these to a health clinic yesterday. A health clinic! My colleague, Betsy, and I were visiting the Hope Family Health Clinic in Westmoreland, one of our nonprofit partners. It did not occur to me that they might take a dim view of Bacon, Brown Sugar and Honey Buns that contained a stick of butter and a pound of bacon. If they were offended, they were very gracious and ate every last one of them. And then ran en masse to have their cholesterol checked.
This recipe comes from a food website called Oh, Bite It! As the Queen of Bacon, I wish I could claim it as my own, but I’m happy to steal from the best. Here’s the link.
- Bacon Brown Sugar Honey Buns
- 1 stick of melted butter
- ⅓ cup of packed brown sugar
- ½ cup honey
- 12 ounces bacon, cooked until crispy and crumbled
- ½ cup chopped pecans (optional)
- 1 container of Pillsbury Crescent Rounds (8 count) or regular Crescent Roll dough cut into 3-inch rounds
- Preheat the oven to 350 degrees. Melt the butter in the microwave and add the brown sugar and honey, whisking well to thoroughly combine.
- Divide the butter/brown sugar/honey mixture between eight cupcake wells. Top with the bacon and pecans, if using. Place one Crescent Round or piece of Crescent dough in each cupcake well.
- Bake for 15 minutes or until the rolls are golden and firm. When you unmold the honey buns, some of the topping will remain in the cupcake wells. Just scoop it out and add it back to the top of each bun. As the buns cool, the topping will solidify.