The only thing I was missing was the pure maple syrup. While our syrup is ready for pick up, we haven't gotten it yet. So, in an attempt to use up the Aunt Jemima I bought to tide us over I made the recipe with it. Cooking with it wasn't too bad, but using it in the frosting was rough. Made for very stringy frosting and I ended up needing to add some fat free half & half to loosen it up some.
Bacon Maple Breakfast Rolls
10 slices precooked bacon
1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
3 tablespoons butter, softened
5 tablespoons maple syrup
1/3 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.
Unwrap roll; place seam side down on cutting board. With a serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.
Bake 8 to 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 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls.