Ingredients

The following ingredients have 4 Servings
  • 2 packages Buttermilk Biscuits (Depending on your size skillet, you may have some leftover)
  • ¼ cup butter (melted)
  • ¾ cup white sugar
  • 1 teaspoon cinnamon
  • Top it off:
  • 5 slices [url:1]Jones Dairy Farm Cherrywood Sliced Bacon[/url]
  • 4 ounces full-fat cream cheese
  • 2 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple flavored extract

Instruction

  • Preheat the oven to 350 degrees If you don't have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
  • (I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
  • Remove the biscuits from the packages. Using a rolling pin, roll each of the biscuits very flat and thin.
  • Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
  • Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
  • Bake for 18-20 minutes. If the outside is cooking faster than the inside, tent the outer edges with foil.
  • Meanwhile, prepare the bacon. Once cooked, place on a paper towel lined plate and dab off excess grease. Crumble into small pieces.
  • Prepare the frosting by beating together the cream cheese, and butter until smooth. Beat in the powdered sugar and extracts and mix until smooth.
  • Remove the cake and let cool for about 5-7 minutes before frosting.
  • Pipe the frosting over the cake and cut into slices to serve.