Mini breakfast rolls with a buttery maple and bacon filling and a sweet drizzle topping.
Course Breakfast & Brunch
Keyword Bacon Maple Breakfast Rolls
Prep Time 10minutes
Cook Time 13minutes
Total Time 23minutes
Author Shelby Law Ruttan
10slicespre-cooked baconbroken into pieces
1can8 oz Pillsbury Crescent Dough Roll (Seamless)
5tablespoonspure maple syrup
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 a work surface and press into 12x8-inch rectangle.
In a 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 the 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 the cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
Meanwhile, in a small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls.