Maple-Bacon Breakfast Rolls
We had these easy 5 ingredient Maple-Bacon Breakfast Rolls for breakfast Christmas Eve morning. They were great paired with cheesy scrambled eggs!
Maple Bacon Breakfast Rolls (recipe source)
10 slices bacon, cooked and crumbled
1 can (8 oz) Pillsbury crescent roll dough
3 Tbsp butter, softened (divided)
5 Tbsp maple syrup (divided)
1/3 cup powdered sugar
- -Heat oven to 375 degrees. In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Unroll crescent dough on work surface and press all of the seams together making one large sheet. Spread butter/syrup mixture evenly over dough, covering to edges.
-Reserve 1 Tbsp of bacon then sprinkle the rest all over the butter mixture. Starting at short end, roll up dough and 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 even slices. Place slices, cut sides up, on Pam sprayed cookie sheet.
-Bake 8 to 13 minutes or until light golden brown. Remove rolls from cookie sheet to cooling rack with wax paper underneath. 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. Garnish with reserved bacon.