MAPLE BACON BREAKFAST ROLLS
- 1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 10 slices precooked bacon
- 3 tblsp butter, softened
- 5 tblsp maple syrup
- 1/3 cup powdered sugar
Heat oven to 375. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco cooking spray, or line with cookie parchment paper. Unroll dough sheet on work surface; press into 12x8 inch rectangle.
In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of syrup with wire fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.
Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about ¾ inch) slices. Place slices, cut sides up, on cookie sheet.
Bake 8-13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
Meanwhile, in small bowl, mix powdered sugar, remaining butter and syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.