"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cinnamon Rolls Tiny, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (8 oz) can refrigerated crescent rolls 1 T sugar 1 t ground cinnamon 2/3 c sufted powdered sugar 2 t milk 2 drops vanilla flavoring
Unroll dough and separate into 4 rectangles. Pinch perforations in rectangles to seal. Stir together 1 T sugar and cinnamon. Sprinkle mixture evenly over rectangles. Roll up jelly roll fashion starting on long side. Pinch edges to seal. Gently cut each log into 5 slices and place cut side down in a lightly greased 8 or 9 inch cake pan. Bake at 375º for 15 minutes or until roll begins to brown. Combine powdered sugar, milk, and vanilla stirring til smooth. Drizzle over warm rolls.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.