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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A can of crescent rolls can easily be transformed into too-cute mini cinnamon rolls with this easy recipe. Try them for a Sunday brunch or kid-friendly breakfast. Ingredients:
2 (8-ounce) cans refrigerated crescent rolls |
6 tablespoons butter or margarine, softened |
1/3 cup firmly packed brown sugar |
1/4 cup chopped pecans |
1 tablespoon sugar |
1 teaspoon ground cinnamon |
2/3 cup powdered sugar |
1 tablespoon milk or half-and-half |
1/4 teaspoon almond or vanilla extract |
1/8 teaspoon salt |
Directions:
1. Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
2. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
3. Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
4. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
5. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
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