Quick Maple Bacon Cinnamon Buns? No, don’t run for your reading glasses, these rolls are the shorthand version, they’re ready for the oven in the time it takes to make your first cup of coffee.
I don’t usually use prepared foods in my recipes, but I made an exception when it comes to cinnamon rolls. Sometimes you just need a touch of convenience in your life. Especially at 7 in the morning.
A can of refrigerated dough makes this recipe easy and fast. Just roll it out and press the little perforations together with your fingers to make one solid sheet. Then sprinkle on a layer of cinnamon sugar and a whole lotta crisp crumbled bacon before you roll it up.
Slice with a very sharp knife, and arrange them, cheek by jowl, in a well greased pan or skillet. They bake up really quickly, at which point you can glaze and devour them. Use one can of dough for petite little rolls, or double the recipe and put two cans together for a more substantial size.
- I 8 oz package refrigerated crescent dough
- crisp bacon, crumbled or finely chopped (at least one heaping cup)
- 2 Tbsp sugar
- 1/2 tsp cinnamon
- 2/3 cup confectioner's sugar
- maple syrup
- Set oven to 375F
- Unroll the dough on a lightly floured surface and gently form it into a straight rectangle if it is crooked. Push together the seams with your fingertips.
- Mix the sugar and cinnamon together and sprinkle over the surface of the dough.
- Sprinkle the crumbled bacon evenly over the surface. Use as much or as little as you'd like.
- Starting at one end, roll the sheet of dough up. If it is getting soft at this point you can put the roll in the refrigerator to firm up. If not, slice it into 6 pieces with a very sharp knife, trying not to squish the roll as you cut.
- Set the pieces into a greased skillet or cake or pie pan, with one in the center and the rest around it.
- Bake for about 20 minutes, until the rolls are golden browned and done throughout.
- Make the glaze by mixing the powdered sugar with just enough maple syrup to form a spreadable glaze. Glaze the rolls while still warm, and eat right away.
Work with cold dough, don’t let it sit out on the counter before you use it or it will get sticky. Because we are dealing with canned dough, I recommend eating these rolls fresh, the day they are made. That shouldn't be a problem. For larger rolls you can put two cans of dough together side by side and make them into one larger sheet of dough. You'll need more bacon and cinnamon sugar, and a longer cooking time.