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Mama's Mini-Cinnis




Source of Recipe


Southern Living, FEBRUARY 2002


Recipe Introduction


Take refrigerated crescent rolls, add some pantry staples, and what you've got are mini cinnis with a homemade spin that both kids and grown-ups will enjoy. The kids all agreed that a glass of cold milk would complete this breakfast treat.


List of Ingredients




* 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


Recipe



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.