I receive the Pillsbury email on a regular basis. Friday when I received the email and opened it up I was faced with these rolls. This was one of those times when I knew I would be making the treat ASAP!
I love maple and I love bacon. When I was a young girl having breakfast at Nanny’s, I would dip my crispy bacon into the maple syrup. That was a treat I loved to savor and didn’t get to enjoy at home with Mom being vegetarian.
I have made this recipe with pure maple syrup and with store bought “fake” syrup. Fake to me is anything that does not come from tree sap. My preference is pure maple syrup, however, in a pinch, some of the thicker non-maple syrups bought in the store can be substituted and tastes just fine. Actually, is all a matter of taste preference in the long run so choose what you wish!
This recipe is very easy, you need only butter, syrup, confectioners sugar, crisply cooked bacon, and crescent roll dough. I’ve made it with the Pillsbury sheets and I have made it with the perforated dough. If you use the perforated dough, you will want to pinch the perforations together to keep filling from seeping out.
These are really quick and easy if you have precooked bacon – which is very easy to buy in the store now days. A little microwave magic and your bacon is ready to use!
- 10 slices precooked bacon, broken into pieces
- 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 3 tablespoons unsalted butter, softened
- 5 tablespoons pure maple syrup
- ⅓ cup powdered sugar
- Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
- Generously spray large cookie sheet with cooking spray or line with cooking parchment paper. Unroll dough sheet on work surface and press into 12x8-inch rectangle.
- In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough. Chop bacon and sprinkle over butter/syrup mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap and refrigerate 5 minutes to chill so dough will be easier to cut.
- Unwrap roll; place seam side down on cutting board. With a serrated knife, cut roll into 12 (about ¾-inch) slices. Place slices, cut sides up, on cookie sheet.
- Bake 13-15 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 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls.