Here’s an easy one for you if you love cinnamon rolls but don’t have the time to do the scratch yeast kind. I’m a huge fan of cinnamon rolls, especially the cinnamon rolls you get at the malls “Cinnabon.” You have to be very careful to not over fill the crescent roll. If any of the chocolate oozes out, take a spatula and push the chocolate back in the crescent roll. I have 2 cans of crescent rolls in my fridge now and as soon as I post the recipe, I’m going to be in the kitchen making these again. It’s a good way to use up crescent rolls that have gotten pushed to the back of your fridge and forgotten, and the expiration date is almost here! lol I saw these on a blog called “The Hungry Housewife” and had to make them! hope you enjoy them as much as I do.
Happy Crescent Baking!
1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
6 Tablespoons butter, softened
1/4 cup white sugar
2 and 1/2 teaspoons cinnamon
2 Tablespoons butter, melted
1/4 cup plus 2 Tablespoons powdered sugar
1/2 teaspoon vanilla extract
1. Preheat oven to 375 F
2. Place the unrolled and separated crescent rolls on an ungreased cookie sheet with sides lined with parchment paper.
1. In a small bowl, mix together the butter, sugar and cinnamon.
1. Evenly spread the cinnamon butter over the crescent rolls and roll up.
2. Place the tip side down on the cookie sheet.
3. Bake for 10 to 12 minutes.
1. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
2. Place in a zip lock bag and snip off a tiny corner (or a pastry bag with a small round tip).
3. Drizzle the glaze over the cinnamon rolls.
*Some cinnamon butter will leak from the rolls while baking. This will not affect the taste.
* I use large crescent rolls and double the ingredients for the centerr and icing.
Recipe by The Hungry Housewife at http://www.thehungryhousewife.com.
The recipe calls for 2 1/2 teaspoons of vanilla instead of cinnamon.
Pearl, thanks for letting me know! Correction has been made! 🙂