Ok, maybe on Fridays we can be a little daring and have cinnamon rolls for breakfast. This rendition tosses a little vanilla in there for a flavor twist. br
Ingredients
1 package crescent dough
3 Tbsp. sugar
1 Tbsp. cinnamon
2 Tbsp. butter, melted
1 Tbsp. vanilla
For glaze:
4 Tbsp. powdered sugar
1 Tbsp. half and half or heavy cream
½ Tbsp. vanilla
Directions
On a lightly-floured surface, lay out your crescent dough and push together all of the seems so you have one large piece of dough. Roll it out to be approximately 10 inches in width and 8 inches in length. It doesn’t have to be perfect, just big. Combine the melted butter and vanilla. Brush the mixture on to your flattened dough with a pastry ush (or a and-new, clean paint ush). Combine the cinnamon and sugar together and sprinkle it on top of the crescent dough, making sure to cover the entire thing. This is not a time to be conservative with your sugar. Roll the dough from the edges into a spiral. Wrap the spiral like a piece of hard candy and put the roll in the fridge for approximately 20 minutes. Take your dough and slice it into 1 inch thick slices. Place the slices into the mini-muffin cups. Brush the spirals with the leftover butter mixture. Bake for 15 to 20 minutes until lightly golden. To make the glaze: Combine powdered sugar, half and half and vanilla in a small dish. Use a fork to whisk it together, ensuring there are no lumps. If your glaze seems a bit thick, add more half and half, a quarter teaspoon at a time, until it reaches your desired thickness.
--Kim Cooper--
