Flip and repeat.
Next take a rolling pin and roll the dough into a square about 1/4″ thick.
Brush on 1 Tablespoon butter,
sprinkle with cinnamon,
and add a dusting of brown sugar.
Roll the dough into one big log, and cut into 8 even slices.
PS you can use as much cinnamon and brown sugar in these rolls as you want. This is a total non-recipe recipe!
Place the rolls into a non-stick sprayed mini muffin tin and bake for 8-10 minutes, or until golden brown.
Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar
For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar
Directions:
1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.
**my variations.
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