October Secret Recipe Club...Featuring Bacon-Maple Breakfast Crescents

Bacon-Maple Crescents...salty-sweet and SO
simple to make!!!

It's that time again...time for another fun Secret Recipe Club reveal! This is my second month participating with Group A, and I was assigned a fabulous blog this month...The Lives and Loves of Grumpy's Honeybunch. Shelby is a fabulous cook with a TON of fantastic recipes to choose from. I was  drooling as I read through all the great options I had. When it came down to it, I needed something quick and easy. Michael was out of town last week, so I wanted something I could whip up to nosh on or have for breakfast. Her quick and easy Bacon Maple Breakfast Rolls were just what I was looking for! I love the savory-sweet flavor profile, and refrigerated crescent dough ensured they would be easy to whip up!

Shelby's original recipe calls for a sheet of crescent dough, but I wasn't able to find that despite checking several grocery stores. I just bought a can of regular crescent dough and improvised by making crescents instead of rolls. The only other changes I made to the recipe were to add a touch of cinnamon and vanilla extract to the filling and the glaze. The combo of sweet maple and smoky/salty bacon will BLOW your mind!

Bacon-Maple Breakfast Crescents

adapted from The Lives and Loves of 

Grumpy's Honeybunch

Step 1: Cook 8 slices of bacon until crisp; drain well and crumble. Set aside while you make the filling. To make the filling add the following ingredients to a bowl: 2 tbs. softened butter, 3 tbs. pure maple syrup, 1 tsp. high-oil cinnamon, and 1 tsp. vanilla extract. Whisk well to thoroughly combine.

Step 2: Preheat oven to 375, and place parchment on a large baking sheet. Unroll a package of crescent dough and separate into 8 individual triangles. Spread 1 tsp. of the filling onto each triangle and sprinkle with a generous amount of the crumbled bacon. Roll up and place point side down on the cookie sheet, making sure to leave room for them to puff up as they bake. Bake the crescents for 10-12 minutes, until they are golden brown. 

Step 3: While the crescents bake, make the glaze by adding the following ingredients to a small bowl: 2 tbs. melted butter, 2 tbs. maple syrup, 1 tsp. vanilla, 1/2 tsp. high-oil cinnamon, and 1/2 cup powdered sugar.  Stir well to combine and set aside. Let the baked crescents cool 5 minutes before glazing. For some reason, my glaze was more like an icing...so I spread it on the warm crescents with a knife, and sprinkled a bit of leftover bacon pieces on top. The warmth of the rolls made the icing turn into a nice glaze.

Wow...I LOVED these crescents! Flaky pastry filled with bacon and a sweet maple-cinnamon filling...and then topped with a sweet glaze and MORE bacon. Sign me up! I may have eaten two of them warm from the oven for breakfast...just saying. These are addictive, and using refrigerated crescent dough makes them easy enough to whip up on a busy weekend morning. They're easy to make, but fancy enough to serve company. 

I hope you visit Shelby's blog to check out all of her fabulous recipes! While you're at it, check out all of the fabulous recipes that Group A Secret Recipe Club members are sharing today...they look fabulous.