Sunday, May 27, 2012

Easy Cinnamon Crescents

Cinnamon is one of the primary breakfast food groups, and I am constantly coming up with new ways to indulge in the morning. These cinnamon rolls are super-easy and super-tasty and the entire batch disappeared almost as soon as my family got to the table.

  • 1 can refrigerated crescent roll dough
  • 2 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
For the glaze:
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoon milk

  1. Preheat oven to 375. Line a cookie sheet with a non-stick silicone mat, parchment, or non-stick foil (Trust me, these are sticky).
  2. Unroll the crescent dough into a single layer on the cookie sheet. 
  3. Brush the entire top surface with melted butter. Sprinkle the brown sugar evenly over the whole surface, and then sprinkle the cinnamon evenly over the whole surface.
  4. Separate individual triangles and roll them up, starting with one long edge.
  5. Bake 10-12 minutes until golden brown and flaky. 
  6. Allow the rolls to cool for about 10 minutes on the pan. If you take them off too early, the melted sugar will stick to your plate. The non-stick liner allows them to cool in place and for the brown sugar to harden enough to move the rolls.
  7. Meanwhile, for the glaze, stir the vanilla and powdered sugar. Drizzle in enough milk to make the glaze easy to pour.
  8. Drizzle glaze over cresecent rolls and enjoy.
Makes 8

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