Wednesday, September 12, 2012
Crescent Cinnamon Buns
this one. And we had absolutely NO difficulty eating either one. Cinnamon, crescent rolls, butter...how can you go wrong? Yet recently as I was perusing (yes, my favorite...Pinterest), I happened on yet another recipe involving cinnamon and crescent rolls. The same but different.
So when my dear daughter informed me that she needed to make a breakfast dish for a church activity, I knew exactly what she should try.
While I have liked the original recipes I have made, I have to say that THIS dish was exactly what I have been wanting. It is really hard to roll up crescent rolls in their crescent roll shape, especially when dripping with butter. In this recipe, you don't have to roll them up that way. In fact, these look more like a "cinnamon" roll than anything else I have made.
I have to preface this with one little caution...I didn't actually get to taste them. I wanted to SOOOOO bad. But I didn't. Dear Daughter needed to take them to church, so I left them untouched. But she did tell me they were quite delish. In fact, she had none left over.
I think I will be making these this weekend...
Anyway, here is the recipe:
Crescent Cinnamon Buns
1 package crescent rolls (I HIGHLY recommend Crescent rounds if you can find them)
1 stick softened butter (1/2 cup)
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
Preheat oven to 350 degrees.
Melt 4 Tbsp of butter in a pie plate. I just stuck it in the pie plate and put it in the oven while it was pre-heating.
Add the brown sugar to the melted butter in the pie plate and stir.
Roll out the crescent rolls, pinching seams. I used the Crescent Rounds which were perfect. I just rolled it out as one large sheet but later when I rolled it back up, I just had to "cut" on the dotted lines to have my "cinnamon buns".
Spread remaining softened butter (4 Tbsp) over the crescent rolls.
Mix the white sugar and cinnamon together. Sprinkle over the crescent rolls.
Roll the dough back up into one log. Slice 8 even "cinnamon rolls".
Place the rolls in the buttered pie plate. Sprinkle with any remaining cinnamon/sugar.
Bake at 350 for about 20 minutes.
While they bake, mix together the glaze ingredients. (1 cup powdered sugar, 4 Tbsp heavy cream which can be made with 2 Tbsp milk plus 1 Tbsp butter if needed, and 1 tsp vanilla. Stir together with a fork.
Pour glaze over the warm cinnamon rolls once out of the oven.