Allow puff pastry to defrost in the fridge overnight or on the counter for 30 minutes to 1 hour, checking frequently

Preheat oven to 400 degrees and spray the wells of a 12 count muffin tin with cooking spray

Open your package of bacon. This recipe only calls for 4 slices of bacon, but feel free to add a tough more if you’d like, just be careful not to overfill as puff pastry is delicate!

Use a fry pan to cook your bacon, non-stick or cast iron is good and make sure to spray with cooking spray or a bit of olive oil. Check out our post on ‘Perfect Bacon’ for more details.

When the bacon is finished let cool on a paper towel and pat dry to absorb extra grease. Once cool crumble into small pieces and set aside.

Mix ¼ cup of creamy peanut butter with the 2 tablespoons of maple syrup. Once combined transfer to the sandwich bag, which you will be using like an icing piping bag to distribute the mixture on the puff pastry. You can also use a butter knife, but I found this method better to ensure the mix was evenly distributed. Set aside.

Clear a space on your counter for the puff pastry and sprinkle 1 tablespoon of the granulated sugar onto the area. This will prevent the dough from sticking to the counter and will also ‘season’ it and add some caramelized sugar bits.

This recipe calls for plain granulated sugar, but if you can find maple sugar to use instead that would be preferred to bring out the desired maple flavor. Maple sugar is simply sugar made from maple syrup rather than regular sugar cane.

Unfold your sheet of puff pastry and place onto the sugar. Roll a rolling pin lightly over the puff pastry to ensure the sugar sticks to the bottom side.

Take your bag of peanut butter mixture and cut off the corner creating a ¼ inch hole. Pipe the mixture onto the sheet of puff pastry in a diagonal zig-zag pattern leaving an inch between the lines. Once piped you can spread additionally by lightly running a butter knife over the mixture.

Sprinkle the bacon evenly over the sheet of puff pastry followed by an additional tablespoon of the granulated sugar

From the long side of the pastry roll up the sheet into a tight roll

Using a very sharp knife carefully mark out 12 evenly sized sections

Cut the 12 sections of dough and place each into the greased 12 well muffin tin

Using the remaining sugar sprinkle on top of each of the buns before placing in the oven

Place the buns in the oven and bake until puffed and dark golden-brown, this should take about 20 to 25 minutes. Be careful not to let the sugar burn.

Once finished place the muffin tin on a cooling rack or on top of the stove. When cool they should slide out of the pan easily, or can be freed with a quick swipe of a butter knife.

Puff pastry is always best eaten the day it's made, however you can store these buns in an airtight container at room temperature and reheat in the oven or microwave over the next few days.