I have lots to say to you. Really. I do.
But life hasn't just creeped in the way, it's stomping around with bells and singing boisterously, making sure that I'm paying attention.
More on that later.
Honestly, I think it's fitting that when I come back to write to you all that it's about bacon. Because priorities.
In a stroke of culinary luck I had a small tupperware of cream cheese frosting left over from baking a carrot cake the other week. That's enough excuse to make cinnamon rolls, right? And when you have an unopened package of bacon...it all just rolls together, pardon the pun.
These days I'm feeling the urge to "Rachel Ray" everything- make my life easier by using pre-made ingredients, working with what you have. We bought Pillsbury crescent rolls for Lil' Smokies, but never got around to using them. So our recipe is sort of janky- and could be upgraded for those who have the desire.
Bacon Cinnamon Rolls
1 tube Pillsbury crescent rolls
2 Tbsp butter
1 Tbsp sugar/cinnamon mix
4-6 slices of bacon
Instead of using the pre-formed triangles in the rolls, I used a pizza cutter to make slices. I then microwaved the butter and sugar/cinnamon mix together until it was completed melted and brushed it all over the dough.
Roll up and cook for approximately 12 minutes at 375 F.
Ours turned out a nice dark gold and very flaky on the outside- and since we had rolled them up so tight to keep the bacon in, some of the middle wasn't cooked as well, but it was just a little soft and squishy, not necessarily doughy.
Top with frosting and enjoy!