I had forgotten all about this recipe that I found in Southern Living years ago. Meant to make them while the kids were here for New Years but with all the food we had in the house, I didn’t. Forgot too, how very easy they are to make … apparently too easy cause I made a half a recipe last night and by hmmmmm … about an hour ago they are all gone … I’m embarrassed to say … I ate every last one of them! So much for the FIVE pounds I lost between Thanksgiving and Christmas and have managed (thus far) to keep off! Like I said … too easy to make LOL
Anyway, this is the recipe as I found it in Southern Living … I quadruple the Icing cause I like lots of it on mine and believe me … its not too much! For my ‘half recipe’ last night though I only doubled the Icing. The italicized wording is MY own added hints.
NOTE: Pictures are of a half recipe, except for the Icing, I doubled that.
Mini-Cinis (Cinnamon Rolls)
Makes 2 Dozen
2 (8 oz) cans Refrigerated Crescent Rolls
6 Tbsp Butter, softened
1/3 cup Brown Sugar, firmly packed
¼ cup Pecans, finely chopped (optional)
1 Tbsp Sugar
1 tsp Ground Cinnamon
2/3 cup Powdered Sugar
1 Tbsp Milk or Half-n-Half
1/4 tsp Vanilla Extract
1/8 tsp Salt
Unroll crescent rolls and press diagonal perforations to seal so you end up with two rectangles. Lay out on flat surface (I place mine on Parchment Paper to keep it from sticking to my granite countertop) and lightly roll it with a rolling pin.
Stir together butter and next four ingredients. Spread mixture evenly over one side of each rectangle. Roll up jellyroll fashion. Cut into 1 inch thick slices, using a serrated knife. Place rolls 1/4 inch apart into 2 (8 inch) greased cakepans. Bake at 375° for 15-18 minutes or until golden brown. Watch them because my oven cooks them in like 12 minutes. Cool 5-10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Helpful Hint: To make slicing easier, place unbaked rolls on baking sheet and freeze 10-15 minutes.