I agree with the previous post. Next time I will take them out of the pan while still warm to my serving platter. My grandchildren don't nuts so I left them out and they are delicious. The test is how they go over at Christmas Brunch. (with a little rewarding)
A can of crescent rolls can easily be transformed into too-cute mini cinnamon rolls with this easy recipe. Try them for a Sunday brunch or kid-friendly breakfast.
Yield: 2 dozen
- 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
- 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 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
- Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
- Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
- Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
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