Step 1

Spray 2 medium bowls with cooking spray. Place 1 frozen dough loaf into each bowl and spray with cooking spray. Cover and allow them to thaw and rise until puffed, 3 to 4 hours.

Step 2

In a small bowl, combine the melted butter with the maple syrup.

Step 3

Form each thawed dough loaf into a round ball by flattening the dough onto a lightly floured surface. Fold all the edges into the center of the rectangle to form a round. Flip it over and gently pull the round against the counter to form a taut ball. Place each ball back into the greased bowl to rest, covered in plastic wrap, for 10 minutes.

Step 4

Spray a 12-cup muffin tin with cooking spray.

Step 5

Lightly flour a large cutting board. Using a rolling pin, roll 1 piece of lightly floured dough into a 16-by-12-inch rectangle with the long side parallel to the counter’s edge. Using a pizza wheel or a very sharp knife, cut the dough vertically into 6 (12-by-2 ½-inch) strips. Brush 5 of the strips with 2 tablespoons of maple butter. Sprinkle the buttered strips with half of the bacon. Stack the strips on top of each other, buttered side to unbuttered side, finishing with the unbuttered strip on top.

Step 6

Using a sharp knife, cut the stacked dough strips crosswise into 6 equal stacks. Place each, cut side up, into 6 of the prepared muffin cups. Repeat with the remaining dough ball, 2 tablespoons of melted maple butter, and the remaining bacon. Cover the muffin tin loosely with plastic and let the dough rise at room temperature until puffed and filling the tins, 30 to 45 minutes.

Step 7

Meanwhile, preheat the oven to 375°F.

Step 8

Bake until lightly browned, 14 to 17 minutes. Brush with the remaining maple butter and serve warm.