Found this beauty on Pinterest (via janedeereblog.com) and just had to give it a try! I brought this as a dessert to a party which is a tad unconventional but they were a big hit, and the leftovers were fabulous for breakfast/brunch the next morning!
The following makes 16 rolls:
- 2 cans refrigerated crescent rolls
- 1 stick butter, softened
- 1/2 cup brown sugar (the recipes says you can use white sugar, but I recommend brown)
- 1 Tbsp cinnamon
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 2 Tbsp milk (I used skim)
Heat oven to 350 degrees. In a small bowl, combine butter, brown sugar and cinnamon; beat until smooth.
Separate dough into rectangles. Spread each rectangle with about 2 Tbsp cinnamon butter mixture. Roll up each, starting at the widest side, as you would normally do for crescent rolls. Firmly press ends to seal.
Please each cinnamon filled crescent roll onto an ungreased baking sheet. Bake at 350 for 10-15 minutes or until golden brown. Remove when golden brown and let cool for a few minutes before glazing.
In a small bowl, blend all glaze ingredients (powdered sugar, vanilla and milk), adding enough milk for desired drizzling consistency. Drizzle over warm rolls.