Directions

1. Cook the bacon in a large skillet over medium-high heat for 5 to 8 minutes, occasionally turning until evenly browned. Drain the bacon slices on paper towels.

2. Preheat the oven to 400 °F (200 °C).
3. Grease a 9-inch pie plate with cooking spray. Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat.
4. Cook, stirring with a spatula until the eggs are soft and fluffy for 3 to 5 minutes. Place on a plate to cool. Season with salt and pepper to taste.
5. Take the cinnamon rolls out of their packaging.
6. Place each roll on its side and press into a rectangle to trap the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
7. Spread 1 tablespoon of cream cheese over each circle of dough. On top, arrange 1/4 cup scrambled egg, 1/4 cup cheddar cheese, and 1 tablespoon bacon pieces.
8. Bring the dough over the filling, pinching the edges together to enclose it completely.
9. Place the rolls seam-side down on the pie plate.
10. Melt the remaining 1 tablespoon of butter in a small microwave-safe bowl for about 10 seconds. Season with salt and pepper to taste.
11. Bake for 20 to 22 minutes, rotating halfway until the rolls are a deep golden brown.
12. Place the pie plate on a wire rack to cool for 15 minutes before serving.