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 lbs prepared real butter croissant dough
9 slices Jones Dairy Farm Dry Aged Bacon, cooked, drained and diced
1/2 cup pecans, walnuts or almonds, roughly chopped
Additional granulated sugar for coating
*substitute 1/2 cup clear honey mixed with 1/2 cup sugar to make spreadable honey
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 croissant dough to approximately 6"x18"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 (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 additional sugar to coat.