In a mixer combine the room temperature 12 TBS butter and the 1/3 cup brown sugar. (The paddle attachment works really well for this step.)
Put one rounded spoonful of the mixture into the bottom of each cup in a 12-cup muffin tin.
Distribute the chopped pecans evenly on top of the butter/sugar mixture.
Lightly flour a wooden surface. Gently unroll one of the pastry sheets onto the board and arrange so the folds go from left to right. Brush the pastry sheet with butter leaving a one-half inch border without butter on the pastry sheet. Split the filling's dry ingredients in two, one for each pastry sheet. Sprinkle brown sugar, cinnamon and bacon crumbles evenly over the buttered pastry sheet. (As noted, reserve 1/2 the filling mix for the second pastry sheet.) Now begin rolling the pastry sheet away from you, tightly, and end up with the seam down. Cut off about 1/2 inch on each end of the roll, then slice the remaining roll into six even parts. Place one slice each, spiral side up, on top of the butter/sugar mixture in 6 of the muffin cups. Repeat with the second pastry sheet until you have filled the 12 cup muffin tin.
Bake for about 30 minutes in the oven, but keep an eye on these as sugar tends to burn so remove the tin once the rolls are well browned. Turn the muffin tin over onto parchment paper, then spoon any remaining butter/sugar mix with pecans in the muffin tin onto the cooked buns.
Allow to cool at least 5 minutes before serving.
Consider putting tin foil below the muffin tin in case of bubbly sticky overflow.