For as long as I can remember, I’ve had cinnamon rolls for Sunday breakfast. Not the slave in the kitchen home made cinnamon rolls, the pre-made refrigerated dough in a can kind. My brother and I actually still prefer them to the “real thing”. Now that I’m “all grown up” and married, I still buy them! 

Before going to sleep last night, my husband was already looking forward to cinnamon rolls for breakfast. Unfortunately we didn’t have any. But I wasn’t about to disappoint! I had a can of crescent rolls so I decided to wing it. The experiment was successful so now the photographs won’t be going to waste! A blog post has been born. 🙂

Mini Cinna-Crescent Rolls

Ingredients:

• 1 can crescent rolls
• 1/2 C brown sugar
• 2 tsp cinnamon
• 1 C powdered sugar
• 1 tbsp + 1 tsp milk

Steps

1. Preheat oven to 375 degrees F. Grease a 9″ round cake pan.
2. Unroll crescent dough, making a rectangle out of two crescents. Over lap and press the seam together. Repeat making a total of 4 rectangles.
3. Mix brown sugar and cinnamon.
4. Top each rectangle of dough with a good heaping tablespoon of the brown sugar cinnamon mix. Roll along the longest edge. Cut into 1-2″ rolls. Place cut side down in cake pan. Bake for 15-18 minutes.
5. Make frosting by whisking the powdered sugar and milk. Add more milk 1/4 tsp at a time if needed. Drizzle frosting over Mini Cinna-Crescent Rolls.