I made these little sweeties last week before church but because of a hurried morning they were cold and lifeless when we got to eat them. Nevertheless, the hubby requested them again this week but hot of course...lol. They were a huge success and they have been requested by the kids for another day this week. The next round I will be doubling because 2 per person was not enough for my growing guys!! I must admit they are quite delicious and I am a sucker for sweets for breakfast. Pair this with a hot cup of coffee and you have a beautiful marriage.
Cinnamon Crescent Rolls
- 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
- 5 tablespoons butter,softened
- 1/4 cup + 2 Tbsp granulated sugar
- 2 1/2 teaspoons cinnamon
- 2 tablespoons butter, melted
- 1/4 cup + 2 tablespoons powdered Sugar
- 1/2 teaspoon vanilla extract
Preheat oven to 375. Place the unrolled and separate crescent rolls on an ungreased rimmed cookie sheet. In a small bowl, mix together the butter, sugar and cinnamon. Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth. Place in a zip lock bag and snip a tiny corner off. Drizzle the glaze over the cinnamon rolls.