This weekend, I thought I was going to die if I didn't have a cinnamon roll. I'm really trying to be conscious of what I'm eating these days, but I had a weak moment.
Fortunately, I happened to have the ingredients for this recipe in my fridge, and I lived through the weekend to tell you all about them. (Thanks to Kell's mom for the recipe!)
Mama's Mini-Cinnis
2 (8 oz) cans refrigerated crescent rolls
6 tbs butter or margarine, softened
1/3 c. firmly packed brown sugar
1/4 c. pecans (no thanks)
1 tbs sugar
1 tsp ground cinnamon
2/3 c. powdered sugar
1 tbs milk or half-and-half
1/4 tsp almond or vanilla extract
1/8 tsp salt
Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles; press perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle (I had to use my fingers). Roll up jellyroll fashion, starting at long end. (Make sure you have butter mixture on the same end where you start rolling.) Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cake pans.
Bake at 375 for 15 to 18 minutes or until golden. Cool 5 to 10 minutes (yeah, right).
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Confession: I used a whole batch of icing for half a batch/1 pan of rolls. If you're really halving the recipe, use 1/2 c. powdered sugar, 2 tsp milk.
* That my hair would be "scared straight" forever!
