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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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âI found this delicious recipe in a magazine years ago and adapted the original to make it my own, recalls Carol Gillespie of Chambersburg, Pennsylvania. The rich, bite-sized treats are full of cinnamon flavor and great with coffee!â Ingredients:
6 tablespoons butter, softened |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/3 cup milk chocolate english toffee bits |
2 tubes (8 ounces each) refrigerated crescent rolls |
1 cup confectioners' sugar |
4-1/2 teaspoons 2% 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. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
3. Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
4. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls. Yield: 4 dozen.
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