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.
Minimal Monday: Quick Maple Bacon Cinnamon Buns
Ingredients
- 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
for the glaze
- 2/3 cup confectioner's sugar
- maple syrup
Instructions
- 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.
Notes
12 Comments
Charissa
June 21, 2014 at 11:37 amOh my. These look amazing!!
[email protected] is How I Cook
June 18, 2014 at 8:56 pmDangerous. These are really, really dangerous.
bellini
June 18, 2014 at 6:46 amBacon makes everything better!!
dina
June 17, 2014 at 9:17 amthey sound great!
Kitchen Belleicious
June 17, 2014 at 5:30 amcan;t go wrong with buns on any given day but adding in the bacon and maple takes them to a whole new level and beyond breakfast! It is like a feast on the eyes and stomach
Lisa H. | from My Lemony Kitchen...
June 16, 2014 at 7:32 pmAwesome sweet and savoury in every bite 😀
Carol at Wild Goose Tea
June 16, 2014 at 5:48 pmThese are THE most unusual cinnamon rolls I have ever seen. There is nothing in them I don’t love, so they have to be good. Plus it is fun to serve surprising things. These babies would fall in that category.
Laura (Tutti Dolci)
June 16, 2014 at 3:12 pmLove that maple glaze, these sound like heaven for bacon lovers!
Monique
June 16, 2014 at 11:37 amI know quite a few people who would ? those!
Judith
June 16, 2014 at 11:24 amGenerally, hopping up for a bowl of cereal is just fine, but now and again one awakens to the dream of hot coffee and something sweet and tasty….music….a good book? Well perhaps we can’t have it all, but this quick recipe looks like it fulfills the mandate perfectly.
Matt Robinson
June 16, 2014 at 10:09 amThese sound so incredibly good this morning, love the bacon in these!!
Kate
June 16, 2014 at 7:37 amI’m not a fan of convenience or prepared foods either. Ah, um… except when I could get my morning pastry fix in no time flat. I don’t know the brain science behind the question of.. is it chemical? lack of willpower? addiction? Whatever, just hand me a pastry, any pastry, and I will move away from the coffee counter.