Monday, January 23, 2012

Cinnamon Crescent Rolls

I made these last night--no one in the Lewis home is brave enough to try them, so here they sit on my counter. I tried them, and must say...for as EASY as they were, they're not bad.
Obviously not a TRUE cinnamon roll, but they're an option.
I guess

Cinnamon Crescent Rolls

2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.
Separate dough into triangles. Spread each triangle with about 2 tablespoons cinnamon
butter mixture. Roll up each, starting at the widest side, as you would normally do for crescent rolls.
Firmly press ends to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet.
Bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients,
adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

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