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!
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.
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 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.