I'm not even sure where this recipe came from originally, but Mom (Diane) and I have been making these for years. I love them because you don't feel bad about eating these tiny little rolls as opposed to a HUGE cinnamon roll-- but that's just me! :)
Here's the recipe!
2 packages of crescent rolls (off brand works fine)
1/2 cup butter/margarine, softened (not melted, Rachel)
1/2 cup brown sugar
2 tsp cinnamon
1 cup powdered sugar
2 tbsp milk
- Mix brown sugar & cinnamon in small bowl.
- Separate each tube of crescent rolls into 4 big rectangles-- press perforations closed. (This will make more sense when you open the can of crescent rolls!)
- Roll with a rolling pin to make bigger.
- Spread each rectangle with butter and then generously sprinkle with cinnamon sugar mix.
- Roll up each rectangle starting at the short end.
- Cut each roll into 5 or 6 slices.
- Place cut side down onto a greased baking pan. (Put them fairly close together!)
- Bake 20-25 minutes @ 350.
- Make glaze of powdered sugar and milk.
- Let rolls cool slightly before topping with the glaze.
NOTES FROM A KITCHEN OF REALITY:
I usually end up having to add more sugar and cinnamon towards the end-- what can I say-- more is better! I also for the first time this weekend, made these ahead of time. I stopped short of cutting them, just wrapped them in parchment paper and put them in the fridge. I was actually able to get about 8 slices this way.
The best part about them being pre-made and sitting in my fridge you ask?? My husband cut them this morning, threw them in the toaster oven and made me breakfast!! AWESOME right??
Happy Cooking!
Carrot Cake Bars
10 hours ago
Shannon made these the last 2 mornings, I must say the were awsome.
ReplyDeleteI did adapt the glaze by using 1 8oz. tub of sour cream, 1/2 cup of powdered sugar and 1/8 tsp of vanilla.
(you left the amount of cinnamon out of the recipe at the top)
Fixed the recipe-- it now has a cinnamon amount! Thanks Kevin!!
ReplyDeleteI must admit that I had some difficulty with these little guys. I made them the day before on purpose but I would have had a difficult time cutting them if I wanted to use them then because they were VERY soft. Not the issue. When I baked mine, I left them about 1/2 inch apart on a cookie sheet covered with a silpat. I considered that 'fairly close together.' They pretty much came unrolled. I think I would make them in a rectangle cake pan and place them touching each other to prevent the spreading. I didn't really have individual rolls that you could pick up. They tasted great, but it was a bit messy. I will make them again with the revisions. It also seemed to me that a 1/2 cup of butter was way too much. I think I only used probably a little more than a half a stick. If I did something wrong, please help me.
ReplyDeleteYes-- close together (nearly touching) is much better. When they come out of the oven they will have all spread together.
ReplyDeleteAs far as the butter goes... I typically just spread enough on them to cover and it comes straight out of my butter dish... so I don't exactly measure. Same goes with the cinnamon sugar-- just use what looks good.
Hope that helps!!