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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mini-Cinnis Recipe

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This recipe for Mini-Cinnis is from COOKING WITH THE WISE ONE, 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 oz. cans refrigerated crescent rolls
6 T. butter or margarine, softened
1/3 c. firmly packed brown sugar
1/4 c. chopped pecans
1 T. sugar
1 t. ground cinnamon

Glaze:
2/3 c. powdered sugar
1 T. milk or half & half
1/4 t. almond or vanilla extract
1/8 t. salt
Directions:
Directions:
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 (1inch thick)slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans. Bake at 375º for 15 minutes or until golden. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients for glaze. Drizzle over warm rolls.

Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.

 

 

 

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