Ingredients:

• 8 slices Kinikin smoked bacon
• ¾ cup packed brown sugar
• ½ cup butter, melted
• ¼ cup light-color corn syrup
• ¾ cup chopped pecans
• ⅔ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2 16 ounce loaves frozen white bread dough or sweet roll dough, thawed
• 6 tablespoon butter, softened
• ¾ cup raisins (optional)
  
  

1. Preheat oven to 400°F. Line a 15×10-inch baking pan with foil. Place bacon in prepared pan. Bake 15 minutes or until crisp; drain on paper towels. Coarsely chop bacon.
2. Grease a 13×9-inch baking pan. In a medium bowl combine 3/4 cup brown sugar, melted butter, and corn syrup. Stir in pecans and half of the bacon. Spread mixture in prepared pan.
3. Stir together 2/3 cup brown sugar and cinnamon. On a lightly floured surface, roll each loaf of dough into a 12×8-inch rectangle, stopping to let dough relax if needed. Spread with softened butter. Sprinkle with remaining bacon, cinnamon-brown sugar, and, if desired, raisins.
4. Tightly roll up each rectangle into a spiral, starting from a long side, and seal seam. Cut each into eight slices; place on top of pecan mixture in pan. Cover and let rise in a warm place until nearly double in size (1 hour).
5. Preheat oven to 375°F. Bake 25 to 30 minutes or until golden. If needed to prevent overbrowning, cover loosely with foil the last 10 minutes. Cool in pan on a wire rack 5 minutes. Invert rolls onto a platter. Serve warm.