|
Enjoy this recipe from Autumn In A JIffy.
Submitted by: Polly McCallum from Palatka, FL
6 slices bacon
2 T. butter
2 T. maple syrup
1/4 c. brown sugar, packed
1/4 t. cinnamon
2 8-oz. tubes refrigerated crescent dinner rolls
In a skillet over medium heat, cook bacon until crisp; drain on paper towels. Combine butter and syrup in a microwave-safe bowl. Microwave on high, uncovered, for 30 to 45 seconds, until hot. Add brown sugar and cinnamon; stir until dissolved. Spray an 8"x4" loaf pan with non-stick vegetable spray; gently pour butter mixture into pan. Crumble bacon over top. Unroll one tube of rolls into a large rectangle; press perforations to seal. Cut rectangle into 8 rows by 3 rows, to make 24 pieces. Repeat with remaining tube. Form each piece of dough into a ball; layer balls in pan. Bake at 350 degrees for 30 to 35 minutes, until golden. Cool in pan 5 minutes. Place a serving plate over pan; carefully turn out onto plate. Serve warm. Serves 8. | |
|
|
In a skillet over medium heat, cook bacon until crisp; drain on paper towels. Combine butter and syrup in a microwave-safe bowl. Microwave on high, uncovered, for 30 to 45 seconds, until hot. Add brown sugar and cinnamon; stir until dissolved. Spray an 8"x4" loaf pan with non-stick vegetable spray; gently pour butter mixture into pan. Crumble bacon over top. Unroll one tube of rolls into a large rectangle; press perforations to seal. Cut rectangle into 8 rows by 3 rows, to make 24 pieces. Repeat with remaining tube. Form each piece of dough into a ball; layer balls in pan. Bake at 350 degrees for 30 to 35 minutes, until golden. Cool in pan 5 minutes. Place a serving plate over pan; carefully turn out onto plate. Serve warm. Serves 8. |
|
|