Ok, so how about some breakfast food again? Yeah! Yesterday I had to find something that my 6 year old could eat that wasn't too hard...Croup had struck out house. I had pinned this recipe last spring and it was a huge hit. Think cinnamon rolls without all the intensive labor! I am all about streamlining the grueling process of just about anything! Efficiency is my middle name! The first time I made these litte buttery bits of heaven, they were literally floating in butter when they came out of the oven. The second time I doubled the amouts of crescent rolls, but kept the filling amounts the same. That was awesome, but then we were eating 4 or 5 of these rolls! Holy Cow! So not good for you. So this time, I halved the amount of butter, sugar and cinnamon for the filling and left everything else the same (I am leaving the amounts just as they were originally and you can do with it as you please). Aww, enough so that we could have 2 each (The three year old opted for his standard breakfast fare of yogurt and toast with PB&J). When someone figures out how a three year old boy works, please let me know! So without further ado, here is the most awesome recipe around!!!!
Crescent Cinnamon Rolls
1 (8ct) tube of crescent rolls
Filling:
6 T butter, softened
1/4 c white sugar
2 1/2 t cinnamon
Glaze:
2 T butter, melted
1/4 c + 2 T powdered sugar
1/2 t vanilla
Preheat oven to 375 degrees. Place unrolled and seperated crescent rolls on an ungreased cookie sheet (one with sides ... actually a jelly roll pan). In a small bowl, mix the filling ingredients. Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes or until slightly golden. Meanwhile, mix the glaze ingredients in a small bowl until smooth and creamy. Place in a zip lock bag and snip a tiny corner off. Drizzle over the cinnamon rolls when they get out of the oven.
Recipe from
www.thehungryhousewife.com
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