Mini Cinnis

Ingredients: 2 (8-ounce) cans of refrigerated Pillsbury crescent creation dough 6 tablespoons butter or margarine, softened ⅓ cup firmly packed brown sugar 1 tablespoon sugar 1 teaspoon ground cinnamon 1 cup powdered sugar 1 ½ tablespoon milk (or more to make consistency to drizzle) ½ teaspoon vanilla extract

1. Unroll crescent dough, and cut each roll of dough down the center creating 2 rectangles (4 total). 2. Stir together butter and next 4 ingredients; it will be the consistency of frosting. Spread evenly over 1 side of each rectangle using the back side of a spoon. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cake pans. (8 on the outside edge and 3 in the center) 3. Bake at 375° for 15 to 18 minutes or until golden. Cool for 10 minutes. 4. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes then slice.

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