Preheat oven to 400 degrees. Line one large baking sheet with parchment paper. Place slices of bacon on parchment paper in one single layer, making sure they are not touching.

Cook bacon in oven for 15-20 minutes or until reaches desired crispiness (time will depend on how hot your oven cooks).

While bacon is cooking, mix cream cheese, maple syrup, brown sugar, and cinnamon together until well combined.

Unroll one package of crescent rolls and lay down to form one long rectangle. Pinch seams together on one side then flip over to pinch seams together on the other. Using a rolling pin, roll the dough out to make sure seams are closed.

Cover the rolled out dough with half of the maple mixture, leaving about 1/2 inch around the edges.

Once the bacon is done, crumble bacon on top of the maple mixture.

Starting at the long side, roll the dough up into a long log.

Cut the rolls (recommend using dental floss to cut) into about 1/2 inch rolls and place each into a mini muffin tin that's been sprayed with non-stick spray. This should give you approximately 18 rolls depending on size.

Repeat with the other crescent rolls and other half of the maple mixture and bacon.

Bake in oven at 375 degrees for 10 minutes or until lightly browning on top and dough is cooked.

Remove from muffin tin to cool for a few minutes.

Mix all ingredients together until well combined. Top warm rolls with glaze and more crumbled bacon.