These Easy Lightened Up Maple Bacon Breakfast Rolls make for an easy side for brunch, snack, or pair them with fluffy scrambled eggs and fruit for a delicious breakfast meal!
Ingredients
- 8 slices precooked bacon, cooked and crumbled
- 1 can (8 oz) reduced fat Pillsbury crescent roll dough
- 1 Tbsp light butter, slightly melted
- 1 Tbsp sugar free maple syrup -I use ChocZero no sugar added maple syrup.
Icing Ingredients:
- 1 Tbsp light butter, slightly melted
- 2 Tbsp sugar free maple syrup – I use ChocZero non sugar added maple syrup.
- 2 Tbsp powdered sugar or Lakanto zero point powdered sweetener
Instructions
- Preheat oven to 375 degrees. Microwave bacon as directed on package until very crisp. Remove and place cooked sliced on a paper towel to cool. Crumble the slices and set aside.
- Line a baking sheet with parchment paper.
- In small bowl, mix 1 tablespoon of the slightly melted butter and 1 tablespoon of the maple syrup with a basting brush until combined.
- Unroll crescent dough on a piece of parchment paper and press all of the seams together making one large sheet.
- Spread butter/syrup mixture evenly over dough with a basting brush, covering to the edges.
- Reserve 1 Tbsp of bacon crumbles then sprinkle the rest all over the butter mixture.
- Starting at short end, roll up dough; pinch edge to seal. You can wrap the roll in plastic wrap and refrigerate 5 minutes so the dough will be easier to cut.
- Place seam side down on cutting board. Using sharp knife, cut roll into 12 even slices. Place slices, cut sides up, on a prepared baking sheet.
- Bake 8 to 12 minutes or until light golden brown. Remove rolls from cookie sheet to cooling rack with wax paper underneath. Cool 5 minutes.
- Meanwhile, in small mixing bowl, mix 2 tablespoon powdered sugar, 1 tablespoon melted butter and 2 Tbsp syrup with wire whisk until smooth.
- Drizzle or brush icing over rolls. Garnish with reserved bacon crumbles.
Makes 12 rolls