Prep Time: 25 minutes
Cook Time: 45 minutes
For the Toffee Sauce:
- 6 tablespoons unsalted butter
- 2/3 cup packed dark brown sugar
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
For the Buns:
- 6 tablespoons unsalted butter, very softened, plus more for the pan
- 2 cans crescent dough sheets (or regular perforated crescent roll dough)
- 1/3 cup granulated sugar
- 4 teaspoons ground cinnamon
- ½ cup chopped toasted pecans
- 1/2 cup toasted whole pecans
- Cream cheese frosting, for topping
- Crispy chopped cooked bacon, for optional garnish
Make Toffee Sauce:
Combine the sauce ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, and reduce to a vigorous simmer. Simmer until thickened, about 10 minutes. Keep in the saucepan, as the sauce will need to be rewarmed at a later step.
Preheat the oven to 325 degrees F. Butter a 9-inch round cake pan and line with a rectangular sling of parchment that leaves an overhang of about 2 inches (to help in removing the baked buns). It will not fit neatly in the pan, do your best to press it in.
Make the Buns:
Lay out both crescent dough sheets on a lightly floured work surface with the short ends facing you. (If using regular crescent sheets with perforations, pinch the perforations together.) Spread the softened butter on both dough sheets, leaving a 1-inch empty border at the far end. Mix the cinnamon and granulated sugar in a small bowl and sprinkle the tops of both doughs to coat evenly. Sprinkle the chopped pecans evenly on top. Starting from the short end, roll up each dough sheet to form a log. Slice each log into 6 pieces, yielding a total of 12 buns.
Nestle the buns cut-side-up inside the pan, evenly distributing them (they will expand to fill the pan as they bake). Bake the buns until lightly browned and cooked through, about 25 minutes. Meanwhile, during the last 5 minutes, gently rewarm the toffee sauce, stirring occasionally until pourable.
When the cinnamon buns are done, remove from the oven and pour about 1/2 cup of the toffee sauce all over the buns. Return the pan to the oven and bake for 5 minutes or until the sauce has melted into the buns and is beginning to bubble at the edges.
Let cool for 10 minutes, then, while still warm, remove the buns from the pan using the parchment handles and slide onto a platter. Using an offset spatula, spread cream cheese frosting evenly on top. Drizzle with the remaining toffee sauce (it may need to be briefly rewarmed at this point) and sprinkle with the whole pecans and bacon (if using). These are best eaten warm.