Bacon Cinnamon Rolls

1/4 cup unsalted butter, melted, plus more for pan

8 slices cooked bacon

1 cup light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1 tube crescent rolls

Glaze: 

1 1/2 cups powdered sugar

3 tablespoons milk

1/2 teaspoon vanilla

14 teaspoons kosher salt

Heat oven to 375F. Brush bottom and sides of a 9-inch cake pan with melted butter. 

In a food processor, combine remaining butter and bacon. Process until bacon is finely chopped, then transfer mixture to a bowl. Mix in brown sugar and salt. Roll out crescent roll dough, pinching together perforations to form one sheet. Place so that long edge is facing you. Using a spatula, spread bacon mixture on dough, leaving 1/2 inch at the top empty. Sprinkle with cinnamon. 

Starting with the edge closest to you, roll dough into a log. Using a sharp knife, cut log into 12 equal pieces. Place in prepared pan. Bake until golden brown, 14 to 18 minutes. Meanwhile, make glaze. In a bowl, wisk together powdered sugar, milk, vanilla and salt until smooth. Remove cinnamon rolls from oven and let stand 5 minutes before drizzling with glaze. Serve warm.