Quick & Easy Mini Cinnamon Rolls
There are some convenience food items I can’t resist and pre-made crescent roll dough tops the list. As much as I love to cook from scratch sometimes a girl just wants a cinnamon roll without all the dough-making drama. All the stirring, kneading, rising, rolling, praying and crying is a little too much to handle sometimes. That’s when I summon up the kitchen spirit of Sandra Lee and break out a package of store-bought crescent roll dough.
Some people might scoff and say “Store-bought crescent rolls ? No, thank you!” I feel sorry for those people because I bet they haven’t had a cinnamon roll in a long time. I made some from scratch about six years ago and, yes, they were heavenly, but I haven’t made them since. Why? Because they take too much time! For special holidays I’m willing to roll up my sleeves and make some from scratch, but on a regular Saturday? Heck no, pass me a can of crescent roll dough, please.
If you want all that cinnamon-y and buttery goodness, but don’t have the time or patience to make rolls from scratch give these quick & easy mini cinnamon rolls a try. I think you’ll be glad you did.
- For the rolls:
- 1 tube crescent roll dough
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- For the glaze:
- 4 tablespoons powdered sugar
- 2 teaspoons water
- ¼ teaspoon vanilla
- Preheat the oven to 375 degrees
- Spray a round cake pan or baking dish with cooking spray
- In a small bowl, mix the sugar and cinnamon together and set aside
- Roll the crescent roll out flat.
- Seal the seams so there are no perforations
- Brush the dough with the melted butter
- Sprinkle the cinnamon sugar mixture over the butter
- Carefully roll the dough into a log
- Using a serrated knife, slice the roll in half.
- Next, slice the two halves in half
- Finally, slice the each roll in half again so you have 8 rolls
- Arrange the rolls, cinnamon swirl side up, in the prepared baking pan
- Bake at 375 degrees for 12-15 minutes, or until the rolls are lightly browned on top.
- While the rolls are baking make the glaze.
- In the same small bowl used to make the cinnamon sugar mixture, combine the powdered sugar, water and vanilla. Stir to combine.
- The glaze should be thin enough to drizzle over the rolls. If it needs thickening, add a small amount of powder sugar. If it needs to be thinner, add a little more water.
- After the rolls have baked, drizzle the glaze over the top – about ½ teaspoon for each roll.
- Serve warm.
The post Quick & Easy Mini Cinnamon Rolls appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2014/10/quick-easy-mini-cinnamon-rolls.html
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