QUICK AND EASY MINI CINNAMON ROLLS

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Quick and Easy Mini Cinnamon Rolls image

This recipe courtesy of Southern Living Magazine, February 2002. It also doubles easily for a crowd.

Provided by Juenessa

Categories     Breads

Time 38m

Yield 2 dozen

Number Of Ingredients 10

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

Steps:

  • Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
  • Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.
  • Roll up jellyroll fashion, starting at long end.
  • Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife.
  • Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
  • Bake at 375° for 15 to 18 minutes or until golden.
  • Cool 5 to 10 minutes.
  • 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.

Nutrition Facts : Calories 1423.4, Fat 59.2, SaturatedFat 26.5, Cholesterol 206.1, Sodium 1645.5, Carbohydrate 203, Fiber 10.3, Sugar 91.1, Protein 23.4

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