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CRESCENT ROLLS - Mini Cinnis
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| 2 (8 oz) cans | refrigerated crescent rolls |
| 6 tbsp | butter, softened |
| 1/3 c | brown sugar, firmly packed |
| 1/4 c | pecans, finely chopped |
| 1 tbsp | sugar |
| 1 tsp | cinnamon |
| Preheat oven to 375 degrees. Unroll crescent rolls and separate each dough portion along center perforation to form four rectangles; press diagonal perforations to seal. Stir together butter, brown sugar, pecans, sugar and cinnamon; spread evenly over one side of each rectangle. A small offset spatula works really well to spread the filling. Roll up jelly roll fashion, starting at the long end. Gently cut each log into six 1-inch thick slices, using a serrated knife. Place rolls 1/4 inch apart onto two greased 8-inch cake pans. Bake for 15-18 minutes or until golden brown. Cool 5-10 minutes then glaze. NOTE: to make slicing easier, place unbaked logs on a baking sheet and freeze for 10 minutes. Glaze: | |
| 2/3 c | powdered sugar |
| 1 tbsp | milk |
| 1/4 tsp | vanilla |
| almond extract, alternative | |
| 1/8 tsp | salt |
Stir together all ingredients. Drizzle over warm rolls.
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