It's a recipe I found in Canadian Living Magazine from 2006 or 2007. With a few tweaks, of course
3 cups (750 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) baking soda
2/3 cup (150 mL) cold butter, cubed
1-1/4 cups (300 mL) buttermilk
3/4 cup (125 mL) chopped crispy bacon (reserve fat from cooking)
1/3 cup (75 mL) maple sugar
2 tsp (10 mL) cinnamon
Scant 1/4 cup (or so) of butter
Line 12-inch (30 cm) pan with parchment paper or dust lightly with flour; set aside.
In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With pastry blender, cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.
With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
Mix it all together with a fork until it's a lovely spreadable consistency. Then spread over dough, leaving 1/2-inch (1 cm) border along 1 long edge. Starting at side opposite border, roll up evenly into log; pinch seam to seal.
Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pan. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.)
2 packages softened cream cheese
2 cups icing sugar
1/4 cup bacon drippings
2 tbsps bourbon, rum, or vanilla extract
Whip it all together. Spread it on the warmish buns. And explode with amazing yumminess.