Bacon Cinnamon Rolls (8 servings) 1 tube of store-bought cinnamon rolls (I swear by Pillsbury's Grands Cinnabon cinnamon rolls) bacon - about 8 strips for a 12 ounce tube of cinnamon rolls that's all (unless you're feeling ambitious enough to make your own cinnamon rolls) (This recipe comes to MrBreakfast.com by way of Jenny from a great website called Rainy Day Gal. Check it out for other recipes and lots more cool stuff!) First, fry up that bacon. Not all the way - give it sort of a half-fry. You don't want to make it too crunchy because it'll snap when you try to roll it up into those cinnamonny buns. Plus, it'll cook more in le oven. Let it drain on paper towels. For big cinnamon rolls, you'll need two slices of bacon per roll. For the tiny guys, you just need one. Pop that can. How I looove that sound. Separate the rolls. Unroll them on a piece of parchment paper or a big ol' cutting board. Lay the bacon strips across the dough... roll 'em up... lay them in a greased pan and bake according to package directions. Sit by the oven and twiddle your thumbs. Ding! They're done! Frost 'em. Smell 'em. Ready? Set? Swoon I think these things have to qualify as a religious experience. Someone call the Vatican. And it's a crime how easy they are to make. Something this good you should have to work for, right? This incredible two-ingredient recipe comes courtesy of Rainy Day Gal. Your brunch guests will be amazed. It'll be our secret just how easy these are to make. Mr Breakfast would like to thank Jenny for this recipe. Recipe number 2784. Submitted 3/10/2010.