Tis’ the season for cold and flu – although it’s still 85-90 degrees in mid-October at my house. My daughter was home sick today so I made her a special breakfast. I took the can of Crescent Rolls taking up space in my fridge and turned them into easy and yummy cinnamon rolls.
1 8 oz can Crescent Rolls
1 Tablespoon room temperature butter
1-2 Tablespoons white sugar (more or less, depending on how sweet you want your rolls)
1 Tablespoon brown sugar
1 teaspoon ground cinnamon
1/2-1 cup powdered sugar
1-2 Tablespoons milk
Pinch of salt
1/2 teaspoon pure vanilla extract
For the cinnamon rolls:
Preheat your oven to 375 degrees (check the can of dough in case it calls for a different temperature).
Sprinkle some flour on top of a clean, flat counter top or large cutting board. Pop open the Crescent rolls, unroll the dough and lay it out flat on the board. Sprinkle a little more flour on top. Roll out gently using a rolling pin, until you’ve increased the space about 50%. You could probably skip the rolling step if you don’t mind your rolls being thicker.
Spread butter on dough gently with a spatula. Sprinkle the sugar, brown sugar and cinnamon lightly and evenly over the surface of the dough.
Roll up the dough on the long side. Cut into 12 pieces using a serrated knife.
Bake 8-10 minutes or until brown around edges.
For the frosting:
Place 1/2 cup powdered sugar into a bowl. Using a whisk, completely incorporate 1 tablespoon milk. When smooth, add salt and vanilla. Add additional powdered sugar or milk to reach your desired consistency. It should be thick but spreadable.
Put 1-2 teaspoons of frosting on top of hot rolls as soon as they come out of the oven.