Put 8 slices bacon in skillet. Place 2 slices bacon to the side.
Add about ½ cup water to skillet.
Turn on high heat and bring water to a boil. This might sound weird to “boil bacon” but you are rendering (cooking out) the fat and it will make it crispier when you cook it in the rolls.
Cook bacon until you start to see a little bit of brown caramelization on the edges. You want to render a good amount of the fat out so the bacon will crisp up more when cook in the roll. However, you still need to bacon to be malleable so you can roll it in the cinnamon bun. IMPORTANT: Make sure you don’t skip this step as cooking the bacon enough is important so you don’t have bacon mush in your rolls - you have been warned!
Once bacon is done, move to a plate covered in a paper towel and cover with another paper towel. Using a spatula or second plate, press out some of the grease on to the paper towels.
Set bacon aside.
Open cinnamon roll package and unroll the cinnamon rolls in a line on a plate.
Lay a slice of bacon over each one.
Roll up each cinnamon roll so the bacon is like a pinwheel inside.
Place each individual cinnamon roll in a cupcake hole of a cupcake tray.
Cook on 375 degrees (dark pan) or 400 degrees (light pan) for 13-17 minutes (or as directed on the cinnamon rolls as the packages can vary).
You want your bacon to be crispy on the outside, it will still be slightly soft on the inside.
While the rolls are in the oven, sauté your remaining two slices of bacon until crispy.
Wring out excess grease between 2 paper towels as directed above.
Cut or break up bacon into crispy crumbles.
When cinnamon rolls are done, remove from oven and transfer each roll onto a plate.
Smother in icing (included in cinnamon roll package).
Top with crispy bacon.
Fend off anyone in the vicinity from stealing your delicious bacon cinnamon rolls! Enjoy!