Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cook the bacon in a large frying pan over medium heat until most of the fat has rendered. Transfer bacon to paper towels and drain; reserve.

In a medium bowl, cream together 7 tablespoons butter with 1/3 cup brown sugar until light and fluffy, about 2 minutes. Divide the mixture between the cups of a 12-cup nonstick muffin pan. Divide the chopped pecans and cooked bacon between the cups.

Melt the remaining 1 tablespoon butter. Unfold the sheet of puff pastry onto a lightly floured work surface with the folds opening left to right. Brush with the melted butter and sprinkle evenly with remaining 1/3 cup brown sugar and the cinnamon. Starting at the bottom edge, tightly roll up the pastry and pinch the seam to seal. Cut the roll into 12 equal pieces. Arrange pieces with spiral facing up in the muffin cups.

Bake for 15-20 minutes, or until golden brown and firm to the touch. Remove from the oven and cool in the pan for 4 minutes; immediately invert pan on prepared baking sheet, scraping any remaining sauce from the cups and spreading it on top of the buns. Let the buns cool slightly before serving. Makes 12 buns.