While the dough is rising, cook the bacon until it is just barely cooked--it needs to remain pliable in order to be rolled into the buns. My preferred method: line 2 rimmed baking sheets with parchment paper and lay out the bacon strips, making sure not to overlap. Put in a cold oven and turn the temperature up to 400 degrees Fahrenheit. It took about 22 minutes to reach the desired consistency. Remove to paper towel-lined plate.
When the dough has doubled in size, lightly flour a large work area. Transfer your dough to it, cover with plastic wrap, and let sit for 10 minutes to rest.
Take 2 muffin tins and place extra large muffin cups in them. Spray with non-stick baking spray and set aside.
In a medium bowl, combine the brown sugar and cinnamon. Set aside.
Roll out the dough to a roughly 16"x24" rectangle. Trim the edges so they're straight.
Spread the softened butter with a silicone spatula, covering the entire dough rectangle.
Sprinkle the cinnamon sugar over the top and roll over it with the rolling pin to press into the dough a little.
Lay out the bacon strips on one half of the dough along a long side, parallel to the short sides.
Starting at the opposite side from the bacon, start to roll the dough, stretching from the middle to the sides as you go to make sure it doesn't get too bulky.
Pinch the seam and trim the pieces off each end (they are still good to bake and eat, but aren't as pretty for guests; you can also re-roll the trimmed edges to make regular cinnamon buns).
Cut the long roll every 1-1/2" or so, trying to keep it to about where each strip of bacon ends.
Place each bun, cut side down, in a muffin cup.
Cover with plastic wrap and a towel and set somewhere warm to rise a second time. Again, times will vary, but probably somewhere between 30 minutes and a half hour; you'll know they're ready when they're puffy and have nearly doubled in size.
Preheat oven to 400 degrees Fahrenheit.
Bake risen rolls for 15-18 minutes, rotating the pans halfway through the baking time.