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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
6 tablespoons butter, softened |
1/2 cup brown sugar, packed |
1 teaspoon ground cinnamon |
1/3 cup english toffee bits or 1/3 cup almond brickle chips |
2 tubes refrigerated crescent dinner rolls (8 ounces each) |
1 cup confectioners' sugar |
4 1/2 teaspoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
2. Separate each tube of crescent dough into four rectangles; seal perforations.
3. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
4. Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes.
5. Bake at 375° for 14-16 minutes or until golden brown.
6. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls.
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