This was a perfect, easy breakfast to make on a cool fall morning. I had Allison help me make them so they aren't perfectly formed, but that sure didn't effect the taste!
Oh my goodness are these yummy. So easy and SO yummy! We are absolutely, definitely making these again. Soon.
1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
5 tablespoons butter,softened
1/4 cup white sugar
2 1/2 teaspoons cinnamon
Glaze
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 (one with sides).
In a small bowl, mix together the 5 tbsp butter, white 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.
Glaze
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.
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