I'm always looking for fun things to make on the weekends for breakfast. If I don't make something, we usually end up going out to breakfast or picking up Dunkin Donuts, which definitely adds up after a while. This recipe is relatively cheap and easy to make. I made the rolls ahead of time the night before so they were ready to cook in the morning. I also made two batches of this and froze half of them to have some other time.
These little mini cinnamon buns were a big hit with the kids, especially Avery who is all about eating miniature foods. They are not healthy by any stretch, but they are not as bad as some of the pre-made cinnamon buns you can buy at the store. I serve them with a turkey sausage and egg scramble and everyone leaves the table ready for the day. I will definitely be making these cuties again.
1 (8-ounce) can refrigerated crescent rolls
4 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
1. Unroll crescent rolls, and separate each dough portion along center perforation to form 3 rectangles; press diagonal perforations to seal.
2. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.
3. Roll up jellyroll fashion, starting at long end. Gently cut each log into 1-inch-thick slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
4. Bake at 375° for 11 to 15 minutes or until golden. Cool 5 to 10 minutes.
5. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
Adapted from Cooking Light