Preheat your oven to 375°F (190°C). Line a baking sheet with foil and place the bacon slices in a single layer.

In a small bowl, mix together 2 tablespoons brown sugar and ¼ cup maple syrup. Once the oven is ready, bake the bacon for 15 minutes. Remove it from the oven and brush with the maple sugar mixture.

Return the bacon to the oven and bake for an additional 15 minutes, or until crispy and caramelized. Set aside to cool. Lower the oven temperature to 350°F (175°C).

Once the bacon has cooled, chop it into small bite-sized pieces.

Unroll each cinnamon roll carefully. Place a few pieces of bacon evenly along the inside (about 1 inch apart). Roll them back up and place them into a greased round cake pan.

Tip: Save about half of the chopped bacon for topping later.

Bake the cinnamon rolls at 350°F according to the directions on the Pillsbury can (typically about 25–30 minutes), or until golden brown and cooked through.

In a small bowl, combine the frosting from the cinnamon roll can with 1 tablespoon maple syrup. Whisk until smooth. This simple addition takes the frosting from basic to irresistible.

Once the rolls are done baking, remove them from the oven and while they’re still warm, drizzle generously with the maple glaze.

Sprinkle the remaining candied bacon pieces on top and serve immediately.