During another typical Foodgawker browsing session a few weeks ago, I came across a photo for these adorable little cinnamon crescent rolls! I was intrigued, so I clicked the photo to read the recipe. These little guys are so easy to make and are so good! Even though they still use the Pillsbury Crescent Rolls, I like that you’re homemaking the cinnamon mixture for inside and making your own glaze for on top. They are quick enough to whip together on a weekend morning, but also taste a lot better than Pillsbury Cinnamon Buns (don’t get me wrong, those are still a guilty pleasure of mine).
A word of warning, make sure you place the tip side DOWN on the baking sheet. While some of the cinnamon butter is going to seep out no matter what, much less will if you have the tip side down.
Source: The Hungry Housewife