Mama's mini-cinnis
Recipe by Judy Walton
This recipe doubles easily for a crowd. 2 (8-ounce) cans refrigerated crescent rolls 6 tablespoons butter or margarine, softened 1/3 cup firmly packed brown sugar 1/4 cup chopped pecans 1 tablespoon sugar 1 teaspoon ground cinnamon 2/3 cup powdered sugar 1 tablespoon milk or half-and-half 1/4 teaspoon almond or vanilla extract 1/8 teaspoon salt
1. Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans. Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes. Yield: 2 dozen
side dishes, breads December 08, 2013 02:09
No one has liked this recipe.
No comments yet.