CINNAMON CRESCENTS
I've made homemade cinnamon rolls before from my yeast roll recipe. I decided to try to make them using canned crescent roll dough and they turned out delicious. Now, it's a snap to have fresh hot cinnamon rolls for breakfast or anytime without the wait.
Provided by Gail Welch
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375F. Prepare baking pan with non-stick cooking spray.
- 2. On parchment or waxed paper lightly floured: Unfold each crescent and flatten with rolling pin or hands maintaining triangle shape.
- 3. Melt butter in microwave. Set aside. Mix cinnamon and sugar together. Set aside.
- 4. With pastry brush, spread melted butter over each triangle. Sprinkle about 1 teaspoon of cinnamon/sugar mixture over butter. OPTIONAL: Add chopped pecans and/or raisins if desired. Pecans may be toasted, if desired.
- 5. Starting with wide end, tightly roll dough finishing up at narrow end, forming crescent shape.
- 6. Bake at 375F for 12-14 minutes. Meanwhile make ICING. Combine 3/4 cup powdered sugar and 2 1/2 tsp milk. Mix until smooth. Icing will be thick. Spread on crescents while hot/warm.
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