You are going to love, love , love these little delicious bites! We devoured them! I was Robby’s hero! BIG score for me! I might add that these took me less than 15 minutes to make! Another big score!! I know you are going to thank me so, YOU’RE WELCOME!
INGREDIENTS
(8 ounce) refrigerated crescent roll dough
1 Tablespoon unsalted butter, melted
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1 Tablespoon unsalted butter, melted
1/2 tablespoon milk
2/3 cup confectioners sugar
DIRECTIONS
Preheat oven to 375 degrees.
Spray mini muffin tin with non-stick cooking spray.
Remove dough from can and unroll, keeping the dough sheet together the best you can. The long side of the rectangle should be closest to you, using your fingers pinch the dough together. Flip dough to the other side and pinch together the same way. You can separate the dough into two sections if that is easier. Using a rolling pin roll the dough out making the dough about 1/2 inch thick. Spread the melted butter equally across the dough. In a small bowl mix together sugar and cinnamon. Spread the cinnamon mixture evenly across the dough onto the butter. Starting with the long side closest to you roll the dough into a log shape pinching the edges to seal. Cut the log into 16 equal pieces. Place one piece into each of the muffin cups with the spiral side facing up. Place in the oven and bake for 10-12 minutes until golden brown.
While the rolls are baking make the glaze by mixing all of the glaze ingredients together, I like to use the whisk to mix the glaze to break up any lumps you may have. When the rolls have been baked, remove them from the pan and drizzle with the glaze!
These are best eaten the same day and WARM!
Enjoy,
This recipe was found at www.deliciouslyyum.com
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