Quick and Easy Mini Cinnamon Rolls |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe courtesy of Southern Living Magazine, February 2002. It also doubles easily for a crowd. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
6 tablespoons butter or 6 tablespoons 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 1 tablespoon half-and-half |
1/4 teaspoon almond extract or 1/4 teaspoon 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.
3. Roll up jellyroll fashion, starting at long end.
4. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife.
5. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
6. Bake at 375° for 15 to 18 minutes or until golden.
7. Cool 5 to 10 minutes.
8. Stir together powdered sugar and remaining ingredients.
9. Drizzle over warm rolls.
10. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
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