Ingredients
The following ingredients have 12 Servings
- 10 slices bacon, cooked and finely crumbled
- 1/2 cup pecans, finely chopped
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 2 (8 count) cans Pillsbury Grands refrigerated cinnamon rolls
- 1/2 cup light brown sugar, packed
- 6 tablespoon pure maple syrup, divided
- 1/2 cup butter, divided
- Cinnamon roll icing (from above listed canned cinnamon rolls)
Instruction
- Grease your bundt cake pan with nonstick cooking spray WITH flour or grease and flour your pan. Set aside.
- Add bacon, pecans, sugar and cinnamon to a large bowl and stir to evenly combine. Add half of the mixture to a large freezer size bag. Set aside.
- Cut each cinnamon roll into 4 quarters, then roll each quarter into a ball.
- Melt 1/4 cup butter in a large microwave safe bowl. Stir in 3 tablespoons maple syrup. Add half of the dough balls and gently toss to coat with a spatula. Remove balls from butter/maple mixture and add to sugar/bacon/pecan freezer bag and toss to coat. Arrange coated balls in the bottom of your bundt pan and sprinkle any remaining pecans/bacon/sugar from the bag on top.
- Repeat process by adding all remaining dough balls to remaining butter/maple mixture and gently toss to coat. Add balls to freezer bag along with remaining cinnamon/sugar/bacon/pecan mixture and toss to coat. Layer coated balls in your bundt pan and sprinkle with any remaining pecans/bacon/sugar from the bag.
- Melt 1/4 cup butter in microwave safe bowl. Stir in 3 tablespoons maple syrup and 1/2 cup brown sugar and stir until smooth. Pour evenly over dough balls.
- Bake at 350 degrees F for 30- 32 minutes or until balls are cooked through. Cool in pan on wire rack for 10 minutes.
- Invert onto a serving plate and drizzle with pre-packaged icing when ready to serve..
