Maple Bacon Breakfast Rolls

This Pillsbury recipe definitely makes be cautiously curious. I usually don't add bacon to my sweet treats but it has potential. I'm confident that I know some guys who are willing to give anything with bacon a try.

Maple Bacon Breakfast Rolls

Ingredients:

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

Directions:

Heat oven to 375 degrees Fahrenheit. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool. Generously spray large cookie sheet (dark cookie sheet not recommended) with no-stick cooking spray, or line with cooking parchment paper. Unroll dough sheet on work surface; 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, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; 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 toll 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. Garnish with reserved bacon.