Directions: |
Directions:Instructions
1. Open can of crescent rolls and lay the 4 small rectangles next to each other to for a large rectangles. Press the seams together and smooth out all the perforations in the dough.
2. Use a butter knife to spread 1 tbsp butter on the entire rectangle ( use more if you would like)
3. Mix 1/3 cup brown sugar with cinnamon until well combined. Spread the cinnamon/sugar filling on the buttered dough, covering all the dough with the filling except for a 1 inch row across the top. (Doing the makes the dough seal better when you roll it up.
4. Stating at the bottom, roll the dough up. Cut the dough into twelve 1-inch cinnamon rolls.
5. Grease 12 cups in a mini mugging pan and then place a little part of butter in the bottom of each cup. Divide 2 tbsp of butter and divided it into 12 little sections. Use the 2 tbsp of brown sugar and divide it evenly amongst the twelve cups, sprinkling a little on top of each pat of butter. Song this makes the bottoms of the rolls taste even better and it also makes the rolls easier to remove from the pan when they are done baking.
6. Place each roll into the prepared muffin tin and bake at 375 for 10-12 minutes (until golden brown).
7. While the cinnamon rolls are baking mix all the ingredients together with an electric mixer until smooth, As soon as the rolls are out of the oven, frost each one while they are still in pan, let cool for a few minutes and then remove from pan. (warm is best)
8. Vanilla Glaze mix together all the glaze ingredients until smooth, pour over the rolls and serve warm.
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This recipe for EASY CINNAMON ROLLS is from