1/2 cup pecans, finely chopped
1/2 cup granulated sugar
2 teaspoons cinnamon
2 (8 count) cans Pillsbury Grands refrigerated cinnamon rolls
1/2 cup light brown sugar, packed
6 tablespoon pure maple syrup, divided
1/2 cup butter, divided
Cinnamon roll icing from above listed canned cinnamon rolls
Grease your bundt cake pan with nonstick cooking spray WITH flour or grease and flour your pan. Set aside. Add bacon, pecans, sugar and cinnamon to a large bowl and stir to evenly combine. Add half of the mixture to a large freezer size bag. Set aside. Cut each cinnamon roll into 4 quarters, then roll each quarter into a ball. Melt 1/4 cup butter in a large microwave safe bowl. Stir in 3 tablespoons maple syrup. Add half of the dough balls and gently toss to coat with a spatula. Remove balls from butter/maple mixture and add to sugar/bacon/pecan freezer bag and toss to coat. Arrange coated balls in the bottom of your bundt pan and sprinkle any remaining pecans/bacon/sugar from the bag on top. Repeat process by adding all remaining dough balls to remaining butter/maple mixture and gently toss to coat. Add balls to freezer bag along with remaining cinnamon/sugar/bacon/pecan mixture and toss to coat. Layer coated balls in your bundt pan and sprinkle with any remaining pecans/bacon/sugar from the bag. Melt 1/4 cup butter in microwave safe bowl. Stir in 3 tablespoons maple syrup and 1/2 cup brown sugar and stir until smooth. Pour evenly over dough balls. Bake at 350 degrees F for 30- 32 minutes or until balls are cooked through. Cool in pan on wire rack for 10 minutes. Invert onto a serving plate and drizzle with pre-packaged icing when ready to serve.