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.
Southern Living FEBRUARY 2002
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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