Cinnamon Crescents

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.

-1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
-6 tablespoons butter,softened
-1/4 cup white sugar
-2 1/2 teaspoons cinnamon
-2 tablespoons butter, melted
-1/4 cup + 2 tablespoons powdered sugar
-1/2 teaspoon vanilla extract
1. Preheat oven to 375. Place the unrolled and separated crescent rolls on an un-greased cookie sheet.
2. In a small bowl, mix together the butter, sugar and cinnamon. Spread the cinnamon butter mixture over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes.
3. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth. Spoon over baked crescent rolls and smooth over top to melt. Serve immediately.

Source: The Hungry Housewife

Leave a Reply