Preheat the oven to 350°F (175°C). Rub about 1 teaspoon of vegetable oil on the bottom of an 8-inch skillet and set aside.

Open the 2 (16-ounce) canned buttermilk biscuits and remove them from the can. Using a rolling pin, roll each biscuit very flat and thin.

In a small bowl, add the ¼ cup melted unsalted butter. In another bowl, combine the ¾ cup granulated sugar and 1 teaspoon cinnamon.

Dip each biscuit in the melted butter, shake off the excess, then coat in the cinnamon sugar mixture covering both sides.

Roll up each biscuit and place them around the edge of the skillet, spiraling towards the center.

Bake for 18-20 minutes in the preheated oven. If the outside cooks faster than the inside, tent the outer edges with foil.

While baking, cook and crumble the 5 slices of bacon into small pieces.

In a medium bowl, combine 4 ounces of cream cheese and 2 tablespoons of unsalted butter. Mix with an electric hand mixer until smooth.

Add 2 cups powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon maple flavored extract. Mix until smooth and combined.

Remove the skillet from the oven and let cool for about 5-7 minutes.

Drizzle the frosting on top then sprinkle on the crumbled bacon. Enjoy!