Mini-Cinnamon Rolls
Jul 12 '04
The Bottom Line This breakfast may not be a meal of champions, but it wins points for sheer heavenliness.
I don't suppose my children are very different from any other children in America. They'll only eat something sweet for breakfast. Forget eggs, bacon, sausage or grits. Toast with jelly or biscuits with honey, ok, but none of that other stuff. Content they are with toaster waffles, cold cereal, Nutra-grain bars and the like, but on Saturdays I like to treat them to a big home cooked breakfast that we never have time for in the mornings on Monday through Friday.
This recipe takes a tiny amount of time to prepare, but the results make it so much more worth it, and it beats out the canned cinnamon rolls by a long shot!
Cinni-Mini's
2 cans crescent rolls (8 oz.)
6 tbsp. butter or margarine, softened
1/3 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp. cinnamon
1 tbsp. sugar
2/3 cup powdered sugar
1 tbsp. milk or half and half
1/4 tsp. almond extract
1/8 tsp. salt
1. Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
2. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting with long end. Gently cut each log into 6 slices. Place rolls, ¼ inch apart, into 2 greased cake pans. 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.
3. Pouf some flour on your face, sit back and accept your compliments.
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