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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crescent Roll Easy Mini-Cinnis Recipe

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This recipe for Crescent Roll Easy Mini-Cinnis is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Unroll crescent rolls fresh from the refrigerator and separate each dough portion along the center perforation to form 4 rectangles. Press all diagonal perforations to seal. Stir together Butter, brown sugar, pecans and sugar. Spread evenly over one side of each rectangle. Roll up jellyroll fashion, starting at the long end. Gently cut each log into 6 1 inch slices, using a serrated knife. Place rolls, 1/4 inch apart into 2 greased 8 inch round cake pans. Bake at 375º for 15 to 18 minutes or until golden. Cool 5-10 minutes. Stir together the powdered sugar and remaining ingredients. Drizzle over warm rolls.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This doubles easily. For easier cutting, pop seran wrapped rolls into the freezer for about 10 minutes.

 

 

 

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