Maple Bacon and Cream Cheese Cinnamon Rolls

 From The Steve and Kathy Doocy The Simply Happy Cookbook

Ingredients

10 Slices Bacon 
2 1/2 tablespoons pure maple syrup
One 17.5 oz. can Grands Cinnamon Rolls with Cream Cheese icing 
4 oz. cream cheese, at room temperature 
1/2 tablespoon whole milk or half and half

Instructions

1.  Preheat oven to 425 F.  Grease an 8x8-inch baking pan.

2.  Bake Bacon slices on a nonstick sheet pan for 12 minutes. Remove from oven and use tongs to flip slices.  Brush 2 tablespoons of maple syrup over the slices, return to oven, and bake until browned and cooked, but still flexible, not crispy, 3-4 minutes.  Remove to a plate, not a paper towel or the syrup will stick.  Set aside to cool.

3.  Reduce oven temperature to 350 F.  Open the cinnamon roll package.  Set aside the icing packet.  On a clean surface, carefully separate and unwind each cinnamon roll to make a long piece of dough.  Place 2 pieces of bacon on one length of dough, so they stretch from end to end.  Roll up the dough with the bacon inside, leaving about 1 inch open dough at the end.  Pinch the roll shut at the end.  Place it on a prepared baking pan and repeat to roll up the rest of the bacon and dough.  It's OK to have the rolls slightly touching.  If the bacon is sticking up above the dough, gently push it straight down to the bottom of the pan.

4.  Bake until the tops are deeply browned., 30-35 minutes.  The bacon makes the dough take a bit longer to bake, so wait till they are deeply browned.

5.  Meanwhile, make the frosting.  In a medium bow, combine the icing included with the cinnamon rolls., cream cheese, milk, and remaining 1/2 tablespoon maple syrup.  Use a rubber spatula to blend until perfectly smooth.

6.  When the rolls are done baking, remove them from the oven, let them rest a couple of minutes, and slather on the frosting as generously as you like.

7.  These are too messy to eat by hand, so serve them warm with a knife and fork.  Enjoy - that is one sweet and savory sweet roll!